Spicy Chicken Noodle Soup with Lime and Ginger

Name: Spicy Chicken Noodle Soup with Lime and Ginger
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters medium carrots, finely sliced (about; 1 small bunch cilantro, leaves and stems reserved separately; 3 Tbsps fish sauce; 1 three-inch knob of ginger, roughly chopped; 59 milliliters juice from 2 to 3 limes; 4 servings Kosher salt to taste; 1 stalk fresh lemongrass, dry outer leaves, pale yellow/green section only, chopped fine; 1 small bunch mint, leaves and stems reserved separately; 473 milliliters small head of napa cabbage, finely sliced (about; 237 milliliters dried egg noodles or rice noodles or 8 ounces fresh ramen-style Japanese or Chinese wheat noodles; 6 scallions, greens and whites reserved separately, greens sliced thin; 113 grams smoked ham, ham hock, or bacon; 1 Tbsp soy sauce; 1 Thai bird chili, very finely sliced (see note above); 3 liters water; 1 small whole small chicken, 2 1/2 to 3 pounds; 4 whole garlic cloves, smashed; 237 milliliters medium yellow onion, finely sliced (about

Spicy Chicken Noodle Soup with Lime and Ginger might be just the main course you are searching for. Watching your figure? This dairy free recipe has 635 calories, 39g of protein, and 26g of fat per serving. This recipe serves 4. It can be enjoyed any time, but it is especially good for Autumn. A mixture of napa cabbage, cilantro, rice noodles, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Using a sharp knife and following the bone, remove the breasts from the chicken carcass. Discard skin and set breasts aside.

Ingredients you will need

Whole Chicken

Bone

Equipment you will use

Knife

Remove legs from chicken and set aside. Using a heavy knife or cleaver, roughly chop the body into fine pieces.

Ingredients you will need

Whole Chicken

Equipment you will use

Cleaver

Knife

Transfer the chicken body and legs to a large saucepan.

Ingredients you will need

Whole Chicken

Equipment you will use

Sauce Pan

Add ham, ginger, garlic, lemongrass, cilantro stems, mint stems, and scallion whites. Cover with water and bring to a simmer over high heat. Reduce to low and simmer, skimming scum from surface and topping up with hot water as necessary, until rich and flavorful, about 45 minutes total.

Ingredients you will need

Lemon Grass

Cilantro

Green Onions

Garlic

Ginger

Water

Mint

Ham

Add chicken breasts to pot for last 10 minutes of cooking.

Ingredients you will need

Chicken Breast

Equipment you will use

Pot

Strain broth through a fine mesh strainer into a 2 quart liquid measuring cup.

Ingredients you will need

Broth

Equipment you will use

Measuring Cup

Sieve

Remove cooked chicken legs and breasts to a plate and set aside. Discard remaining solids.

Ingredients you will need

Cooked Chicken

Add enough hot water to broth to equal two quarts. Rinse pot and return broth to it.

Ingredients you will need

Broth

Water

Equipment you will use

Pot

Add onion, carrots, cabbage, and Thai chilis and bring to a simmer. Cook until vegetables are tender, about 15 minutes longer, adding noodles in for last 5 minutes of cooking time (or according to package directions).

Ingredients you will need

Thai Chili