Lemongrass Chicken Soup W Egg Noodles Recipe

Name: Lemongrass Chicken Soup W Egg Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups chicken stock; 1 tablespoon oil; ½ cup enoki mushroom; 1 teaspoon crushed red pepper flakes (gochugaru); 3 lemongrass, stalks bruised; 12 onion, halved; 1 thin piece ginger; ½ cup bean sprouts; 1 cup cabbage kimchi; 2 garlic cloves, minced; 2 tablespoons soy sauce; 7 ounces egg noodles; 1 large chicken breast; scallion, thinly sliced (garnish); lime wedge

Servings: persons

6 cups chicken stock
1 tablespoon oil
½ cup enoki mushroom
1 teaspoon crushed red pepper flakes (gochugaru)
3 lemongrass, stalks bruised
12 onion, halved
1 thin piece ginger
½ cup bean sprouts
1 cup cabbage kimchi
2 garlic cloves, minced
2 tablespoons soy sauce
7 ounces egg noodles
1 large chicken breast
scallion, thinly sliced (garnish)
lime wedge

1
Directions:.
2
Bring the single chicken breast, lemongrass stalks, onion, and ginger together in a large pot.
3
Boil for 30 minutes while skimming off excess foam floating to the top with a sieve.
4
Remove chicken breast about halfway through.
5
In a separate pot, simmer the 6 cups chicken stock with red chili pepper flakes.
6
Bring the broths together and let simmer for 10 more minutes.
7
Add 1 tbsp oil to frying pan and sear the chicken breast until thoroughly browned.
8
Set aside and cut into strips.
9
On the same frying pan, slightly cook the enoki mushrooms for a minute.
10
Cook the egg noodles according to package directions and set aside.
11
Place noodles, kimchi, mushrooms, bean sprouts, lime wedges, and chicken strips in a bowl.
12
Fill with chicken broth and garnish with scallion strips or red bell pepper slices.
13
*The chicken breast was boiled first to save time and to ensure a fully cooked chicken.
14
You may skip this step and simply sear it from the beginning.

1100

kcal

Calories

Fat

Carbs

135

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 cups chicken stock, 1 tablespoon oil, ½ cup enoki mushroom, 1 teaspoon crushed red pepper flakes (gochugaru), and more.

Yes, Lemongrass Chicken Soup W Egg Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemongrass Chicken Soup W Egg Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions