Recipes, re-invented from cooking shows
Easy Chicken & Lemongrass Noodle Soup
Prep. Time:
Baking Time:
Total Time:
15 minutes
30 minutes
45 minutes
Serves:
4 bowls
An easier take on Joyce's Chicken & Lemongrass Noodle Soup from MasterChef UK ™ Season 22. This weeknight version builds the fragrant lemongrass, ginger and galangal broth in about 25 minutes from bone-in chicken thighs and shop-bought stock, shreds the cooked chicken straight into the bowls, and sk...
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Ingredients
FOR THE AROMATIC BROTH:
Bone-in chicken thighs — 4 (about 1.5 lb / 700 g)
Chicken stock — 8 cups / 2 L
Garlic cloves, smashed — 4
Lemongrass stalks, bruised — 3
Fresh ginger, sliced — 1.5 oz / 40 g
Fresh galangal, sliced (or extra ginger) — 1.5 oz / 40 g
Coriander stalks — small bunch, tied in (reserve the leaves)
Fish sauce — 3 tbsp / 45 ml, to lift the aromatics
Sea salt — 1 tsp, to taste
Lime juice — 2 tbsp / 30 ml, to finish and brighten
FOR THE SOY-EGG OMELETTE:
Eggs — 3
Light soy sauce — 2 tsp / 10 ml
Neutral oil — 1 tbsp / 15 ml, for the pan
FOR THE NOODLES & TO SERVE:
Flat rice noodles — 10 oz / 280 g, soaked per packet
Shiitake mushrooms, sliced — 6 oz / 170 g
Crispy fried shallots (shop-bought) — 4 tbsp, to garnish
Spring onions, sliced — 3
Fresh coriander leaves — reserved, to garnish
Shop-bought spring rolls or prawn crackers (optional) — to serve
EQUIPMENT:
Large saucepan, for the broth
Fine-mesh sieve, for straining the broth
Non-stick frying pan, for the omelette and shiitake
Knife, to bruise the lemongrass and ginger
Tongs and a ladle
Method
STEP 1: SIMMER THE AROMATIC BROTH
Add the chicken thighs, chicken stock and smashed garlic to a large saucepan. Bruise the lemongrass, ginger and galangal hard with the side of a knife so their oils release, then add them with the coriander stalks. Bring to a bare simmer and cook gently for about 25 minutes, until the chicken is cooked through, skimming off any scum.
STEP 2: SHRED, STRAIN AND SEASON
Lift out the chicken and shred the meat, discarding skin and bones. Strain the broth through a fine-mesh sieve and return it to the pan. Season with fish sauce and salt until the aromatics step forward, then stir in the lime juice off the heat. Taste: you should clearly read lemongrass, then ginger, then galangal.
STEP 3: SOY-EGG OMELETTE
Beat the eggs with the light soy sauce. Heat a little of the oil in a non-stick frying pan and cook as a thin omelette, then roll it up and slice into ribbons. The gentle sweetness comes from the soy.
STEP 4: NOODLES AND SHIITAKE
Soak and cook the rice noodles per the packet. Sauté the sliced shiitake in the remaining oil until golden and tender.
STEP 5: ASSEMBLE
Divide the noodles between four warmed bowls and add the shredded chicken and shiitake. Ladle over the hot broth, then top with the soy-egg ribbons, a generous scatter of crispy fried shallots, the spring onions and coriander leaves. Serve with shop-bought spring rolls or prawn crackers on the side if you like.
Instructions
FOR THE AROMATIC BROTH:
Bone-in chicken thighs — 4 (about 1.5 lb / 700 g)
Chicken stock — 8 cups / 2 L
Garlic cloves, smashed — 4
Lemongrass stalks, bruised — 3
Fresh ginger, sliced — 1.5 oz / 40 g
Fresh galangal, sliced (or extra ginger) — 1.5 oz / 40 g
Coriander stalks — small bunch, tied in (reserve the leaves)
Fish sauce — 3 tbsp / 45 ml, to lift the aromatics
Sea salt — 1 tsp, to taste
Lime juice — 2 tbsp / 30 ml, to finish and brighten
FOR THE SOY-EGG OMELETTE:
Eggs — 3
Light soy sauce — 2 tsp / 10 ml
Neutral oil — 1 tbsp / 15 ml, for the pan
FOR THE NOODLES & TO SERVE:
Flat rice noodles — 10 oz / 280 g, soaked per packet
Shiitake mushrooms, sliced — 6 oz / 170 g
Crispy fried shallots (shop-bought) — 4 tbsp, to garnish
Spring onions, sliced — 3
Fresh coriander leaves — reserved, to garnish
Shop-bought spring rolls or prawn crackers (optional) — to serve
EQUIPMENT:
Large saucepan, for the broth
Fine-mesh sieve, for straining the broth
Non-stick frying pan, for the omelette and shiitake
Knife, to bruise the lemongrass and ginger
Tongs and a ladle
Heading 5
Ingredients
STEP 1: SIMMER THE AROMATIC BROTH
Add the chicken thighs, chicken stock and smashed garlic to a large saucepan. Bruise the lemongrass, ginger and galangal hard with the side of a knife so their oils release, then add them with the coriander stalks. Bring to a bare simmer and cook gently for about 25 minutes, until the chicken is cooked through, skimming off any scum.
STEP 2: SHRED, STRAIN AND SEASON
Lift out the chicken and shred the meat, discarding skin and bones. Strain the broth through a fine-mesh sieve and return it to the pan. Season with fish sauce and salt until the aromatics step forward, then stir in the lime juice off the heat. Taste: you should clearly read lemongrass, then ginger, then galangal.
STEP 3: SOY-EGG OMELETTE
Beat the eggs with the light soy sauce. Heat a little of the oil in a non-stick frying pan and cook as a thin omelette, then roll it up and slice into ribbons. The gentle sweetness comes from the soy.
STEP 4: NOODLES AND SHIITAKE
Soak and cook the rice noodles per the packet. Sauté the sliced shiitake in the remaining oil until golden and tender.
STEP 5: ASSEMBLE
Divide the noodles between four warmed bowls and add the shredded chicken and shiitake. Ladle over the hot broth, then top with the soy-egg ribbons, a generous scatter of crispy fried shallots, the spring onions and coriander leaves. Serve with shop-bought spring rolls or prawn crackers on the side if you like.
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