Lemongrass Asparagus Noodles
Ingredients:
- 4 TB vegetable oil, divided
- 3 cloves garlic, chopped
- 2 lemongrass stalks, chopped
- 1 red chili (seeds removed) chopped fine, omit if you like.
- 2 TB chopped ginger
- 2 qts chicken stock
- 1 pound fully cooked chicken breast, diced
- 1 pound asparagus, chopped (save the woody ends.)
- 8 oz cremini mushroom ,sliced
- 2 baby bok choy ,sliced
- juice from 1 lime
- 1 lime quartered
- 1/4 cup picked cilantro leaves
- 1 oz basil sliced (save the stems)
- 1 pound rice noodles
Directions:
1. In a stockpot on medium heat add 2 TB of the oil. When the oil, is hot add the the garlic, ginger, lemongrass, and chili and saute for 1 minute stirring constantly. Add the chicken stock, asparagus ends and basil stems and simmer the stock for 30 minutes until asparagus ends are soft.
2. Strain off the solids from the stock into a separate container, reserving the liquid.
3. Put the pot back on the stove, add 2 TB of oil to the pot, add the mushrooms and saute until tender about 5 minutes, add the bok choy and continue to cook for 5 more minutes.
4. Add the broth back to the pot with the mushrooms and bok choy. Add the chicken breast and chopped asparagus.
5. Bring the broth to a simmer, cook until the asparagus is tender. Add the soy sauce to taste as well as the lime juice.
6. Cook the rice noodles according to the package instructions.
7. To serve in a soup bowl, divide the noodles equally add the broth equally to each bowl garnish with the basil and cilantro leaves.
Other recipes Side Dishes : Here
