Sure to cure any sort of cold, this soup has all of my favorite flavors that I crave on a cold winters night, especially when I am fighting a cold. And because I am super Klassy, I really enjoy this soup with a cold can of diet coke. I have issues, go ahead and judge me, I do.
1/4 cup chopped fresh cilantro
3 cloves garlic, minced
2 serrano chiles, stemmed, halved, and seeded
6 cups homemade (if you are crazy ambitious) or good old canned low-salt chicken broth
4 oz Chinese egg noodles
2 Tbs. fish sauce
2 boneless, skinless chicken breasts, cut into 1/4 inches
Finely grate 2 tsp of zest from the lemons and put in a small bowl, add to that, the cilantro, garlic, ginger and mix together.
Cut the zested lemons in half and squeeze till you get 6 Tbs. of juice. Don’t worry, you can do it.
Thinly slice two of the chile halves crosswise.
In a large saucepan, bring the broth to a boil over medium-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 till the noodles are almost cooked.
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.
Add the cilantro, garlic, ginger, and lemon mixture, stir till mixed well and serve immediately.
Although this dish goes great with the egg noodles, another option is to eat it with rice.
A great rice blend is to rinse together 1 cup brown rice, 2 cups white rice and 1/4 cup barley.
Rinse all of the rice together to wash away the extra starch, place in a sauce pan, add 3 cups of water and cover, let come to a boil, lower heat to low and let simmer for 12 minutes.
Let sit for about 3-4 minutes before serving. I serve the rice in a smaller bowl with the soup in a larger bowl. In my house it’s just not a meal without this rice. True story.