A week ago I thought, "Soon the rain will come, right?"  Well the rain came.  In bucket-fulls.  In 24-hour long rains.  In puddles in my laundry area.  It came.



It's a good thing we think soup is delicious on a rainy night.






Now let me tell you a short story.  One time my parents flew to Suriname for 10 days.  Meanwhile, I got malaria back at home.  Imagine my older sister scared, caring for me, having to pick me up off the floor where I fainted to take me to the bathroom.  Bundling me with layers and layers of blankets and my whole body contorted with shivers.  Doctor's orders included making me drink 8 glasses of pop a day and two bowls of chicken noodle soup.  My poor sister had to force feed me because I wanted NONE of it.  (I remember having hallucinations about french market doughnuts and sour cream and onion Pringles but nobody was force feeding those to me!)  I missed over a month of school and my boyfriend broke up with me about a day after I returned (6th grade boys need a little more attention than I was able to give I guess!)


To this day I DON'T do chicken noodle soup.  You can understand why, right?


So you can also understand why it's important that I tried this soup and liked it, right?  Because it's delicious and tastes nothing like chicken noodle soup.  It's acidic and bright tasting and you can hit it with as much or as little spice as you like.  And it reminds me not a bit of being sick.






Lemony Chicken Noodle Soup with Ginger, Chili, and Cilantro

Taken from Fine Cooking

Serves 4 (7 cups total)


1 lemon 1/4 cup chopped fresh cilantro 1 tsp. finely grated fresh ginger 2 serrano chiles, stemmed, halved, and seeded 6 cups homemade or canned low-salt chicken broth 4 oz. fresh Chinese egg noodles (look in the produce section of your supermarket) (I used alphabet noodles simple because long noodles are hard for little kids to eat!)
2 Tbs. fish sauce (preferably Thai Kitchen brand); more to taste 1 boneless, skinless chicken breast half, cut into 1/4-inch-thick slices (this is easier if the chicken is partially frozen)


Finely grate 1 tsp. of zest from the lemon and put in a small dish. Add the cilantro and ginger, and mix together. Cut the zested lemon in half and squeeze it to obtain 3 Tbs. of juice.

Thinly slice two of the chile halves crosswise.

In a large saucepan, bring the broth to a boil over medium-high heat. Add the lemon juice, noodles, fish sauce, and the 2 remaining chile halves to the boiling stock. Reduce the heat, cover, and simmer the soup until the noodles are almost cooked, about 3 min.

Remove the chile halves. Stir in the chicken and chile slices and return to a boil. Remove the pan from the heat, making sure the chicken slices are just cooked through. Taste and add a touch more fish sauce, if you like. Divide the soup evenly among four serving bowls. Divide the cilantro mixture among the bowls, stir, and serve.



Add comment

Security code

Chicago Web Design Company