Easy Chicken & Lemongrass Noodle Soup
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 skips the deep-fried spring rolls. Shop-bought crispy fried shallots stand in for the slow caramelised garlic, so it comes together in under an hour.
- Time: 45 min
Source: Relaxed Recipes
Ingredients
- FOR THE AROMATIC BROTH
- Bone-in chicken thighs — 4
- 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 — 1.5 oz / 40 g
- Coriander stalks — small bunch, tied in
- 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 — 4 tbsp, to garnish
- Spring onions, sliced — 3
- Fresh coriander leaves — reserved, to garnish
- Shop-bought spring rolls or prawn crackers — 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