This recipe is a great example of a dish with stacks of flavor that is also really good for you. If you feel a cold coming on, you’ll soon be back in the pink if you make yourself a steaming bowl of this powerful broth with its medicinal properties.
Ingredients
- 3½ cups Chicken Broth
- 1 lemongrass stalk, cut in half
- 2-inch piece ginger root, peeled and thinly sliced into matchsticks
- 2 kaffir lime leaves
- 1 tablespoon Thai fish sauce
- 2 tablespoons mirin
- 2 tablespoons light soy sauce
- 1 tablespoon rice wine vinegar
- 1 red chili, seeded and thinly sliced into rings
- ½ lime juice
- 2 tablespoons dried bonito flakes
- 7 ounces dried soba noodles
- 2 skinless chicken breasts, thinly sliced into strips
- 2 teaspoons cornstarch
- 4 scallions, thinly sliced into rings
- 2 tablespoons cilantro leaves
How to Make It
- Bring the broth to a boil in a large pot over high heat. Thinly slice and mince the lower portion of the lemongrass stalk and leave the top of the stalk whole. Add the lemongrass to the broth along with the ginger, lime leaves, fish sauce, mirin, soy sauce, vinegar, chili, lime juice and bonito flakes, and stir well. Turn the heat down to low and simmer 5 minutes.
- Meanwhile, bring a pot of water to a boil over high heat. Add the soba noodles, return to a boil and cook 5 minutes, then drain the noodles and put them in a bowl of ice-cold water to stop them cooking any further. Leave them in the water until needed.
- Dust the chicken in the cornstarch, then add to the broth, stirring. Add the scallions and cilantro leaves, and simmer 4 to 5 minutes until the chicken is cooked through.
- Drain the soba noodles and add them to the soup pot. Simmer until hot, about 2 minutes, then serve.
