All Recipes

Quick Asian Chili-Lime Chicken Soup Recipe

Name: Quick Asian Chili-Lime Chicken Soup Recipe
Prep time: 15 min
Cook time: 30 min
Cuisine: Asian
Ingredients: 1 large bunch cilantro, roots trimmed, rinsed; 1 medium onion, sliced into thin rings; 1 to 2 tablespoons fish sauce, divided; 1/4 teaspoon sugar; 12 ounces boneless, skinless, chicken breast, sliced into 1/4-inch strips; 2 stalks lemongrass , minced; 2 to 3 tablespoons lime juice from 3 large limes; 3 to 5 long green chilies; 6 cups homemade or store-bought low-sodium chicken stock; 6 ounces rice noodles; 8 ounces white mushrooms, trimmed and sliced into 1/2-inch slices

Category
Soup
Cusine
Asian

What do you need?

How to make?

Ingredients

12 ounces boneless, skinless, chicken breast, sliced into 1/4-inch strips

1 to 2 tablespoons fish sauce, divided

6 ounces rice noodles

6 cups homemade or store-bought low-sodium chicken stock

2 stalks lemongrass , minced

3 to 5 long green chilies

2 to 3 tablespoons lime juice from 3 large limes

1/4 teaspoon sugar

8 ounces white mushrooms, trimmed and sliced into 1/2-inch slices

1 large bunch cilantro, roots trimmed, rinsed

1 medium onion, sliced into thin rings

Directions

Toss chicken with 2 teaspoons fish sauce in a small bowl; set aside. Cover rice noodles with cool water; set aside. Heat chicken broth, lemongrass, and chilies in large pot over medium heat to simmer. Simmer 5 minutes. Add 1 tablespoon fish sauce, 2 tablespoons lime juice, sugar, and mushrooms. Simmer until mushrooms are half-cooked, about 2 minutes. Cut stems from cilantro and add to pot. Season to taste with lime juice, chilies, fish sauce, sugar. Add chicken and gently simmer until just cooked through, about one minute. Drain noodles and add to soup. Simmer briefly until cooked through but firm. Garnish with sliced onion and handfuls of cilantro leaves.