Chicken Noodle Soup with Lemongrass

It is hard to think about chicken soup when it is pushing 90 degrees outside.  Unfortunately, I was directed to eat it, along with a few other specific foods, by my acupuncturist.  I try to be a good patient but I just couldn't do plain chicken soup.  I wanted something a little more tasty.  The original recipe for this is from Fine Cooking Magazine.  I of course had to use gluten free soy sauce and a different noodle.  Udon noodles ar NOT GF.  Here is the recipe de-glutenized.

CHICKEN NOODLE SOUP WITH LEMONGRASS

2-1/2 Tbs. canola oil 
2 small boneless, skinless chicken breast halves (about 3/4 lb.), butterflied (cut horizontally almost all the way through and then opened like a book) 
Kosher salt and freshly ground black pepper 
3 medium shallots (about 4 oz.), peeled and thinly sliced into rings 
2 stalks lemongrass, trimmed, outer layers discarded, halved lengthwise, and smashed with the side of a chef’s knife 
1 Tbs. minced fresh ginger 
2 tsp. packed light brown sugar 
5-1/2 cups lower-salt chicken broth 
3-1/2 oz. shiitake mushrooms, stemmed and quartered (1-1/2 cups) 
9 oz. fresh gluten free noodles 
1 Thai bird chile (or 1 small serrano pepper), sliced into thin rings 
8 large fresh torn basil leaves; plus sprigs for garnish 
1 medium lime, half juiced and half cut into wedges 
1 Tbs. gluten free soy sauce; more to taste 
2 medium scallions, trimmed and sliced, for garnish (optional) 
1 medium carrot, cut into matchsticks, for garnish (optional) 
1/2 cup fresh cilantro leaves, for garnish (optional) 

Heat 1-1/2 Tbs. of the oil in a 5- to 6-quart Dutch oven over medium-high heat until shimmering hot. Season the chicken with 1/2 tsp. each salt and pepper, and cook without disturbing until it’s browned and releases easily from the bottom of the pot, about 2 minutes. Flip and cook until the second side is browned and almost firm to the touch (just short of cooked through), 1 to 2 minutes more. Transfer the chicken to a cutting board to cool.

Add the remaining 1 Tbs. oil and the shallots to the pot. Sprinkle with 1/4 tsp. salt, reduce the heat to medium and cook, stirring, until the shallots start soften, about 2 minutes.

Add the lemongrass, ginger, and brown sugar and cook, stirring, until the ginger and lemongrass sizzle and become fragrant, about 1 minute.

Add the chicken broth, scraping up any browned bits from the bottom of the pot, and raise the heat to medium high. Bring the broth to a boil and then reduce to a simmer. Add the mushrooms, and cook, stirring occasionally, until tender, 5 to 7 minutes.

Meanwhile, bring a medium pot of well-salted water to a boil and cook the noodles, stirring, until just tender, about 3 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well.

I used King Soba Black Rice Noodles.  They taste much like regular rice noodles but are more nutritious and much more interesting looking.

Use your fingers or the tines of a fork to shred the chicken. Add the chicken and noodles to the broth and cook until the noodles are completely tender and the chicken is cooked through, about 2 minutes. Discard the lemongrass. Stir in the chilis, torn basil, lime juice, and soy sauce; season with more soy to taste. 

For soy sauce, I use Wheat Free San-J Tamari.  I have been able to find it at almost every grocery store in town.

I have even seen single serving, travel packs of it.  Great for travel or to take to a friend's house. 


Divide the noodles among 4 large, deep bowls. Ladle the soup over the noodles, and garnish with the basil sprigs and scallions, carrot, and cilantro, if using.

Serve with the lime wedges for squeezing.

This was really fast and easy to make and a nice variation on plain, old chicken noodle soup.  Not to mention, it's gluten free of course.  It tasted great.  My SO described it as: "nearly as good as the awesome Japanese noodle place I used to frequent in LA."

The chili pepper was quite spicy, however.  If you are not up for a few tears from the capsaicin, put the chili in cheese cloth or a tea strainer and take it out before serving.