Chicken Noodle Soup With Lemongrass

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 medium carrot, cut into matchsticks, for garnish (optional)

1 Tbs. soy sauce; more to taste

3-1/2 oz. shiitake mushrooms, stemmed and quartered (1-1/2 cups)

1 Thai bird chile (or 1 small serrano pepper), sliced into thin rings

Kosher salt and freshly ground black pepper

5-1/2 cups lower-salt chicken broth

2 tsp. packed light brown sugar

3 medium shallots (about 4 oz.), peeled and thinly sliced into rings

8 large fresh torn basil leaves; plus sprigs for garnish

2 stalks lemongrass, trimmed, outer layers discarded, halved lengthwise, and smashed with the side of a chef’s knife

2-1/2 Tbs. canola oil

2 medium scallions, trimmed and sliced, for garnish (optional)

1 medium lime, half juiced and half cut into wedges

1/2 cup fresh cilantro leaves, for garnish (optional)

9 oz. fresh udon noodles

1 Tbs. minced fresh ginger

2 small boneless, skinless chicken breast halves (about 3/4 lb.), butterflied (cut horizontally almost all the way through and then opened like a book)

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