- 3 stalks fresh lemon grass (10 to 12 in. long)
- 1/2 bunch cilantro (about 2 oz.), rinsed
- 5 cups fat-skimmed chicken broth or vegetable broth
- 1/2 cup chopped green onions (including tops)
- 6 thin slices (quarter size) peeled fresh ginger
- 3 fresh hot red chilies (about 2 1/2 in. long), rinsed, stemmed, seeded, and quartered (see note above)
- 3 cloves garlic, peeled
- 1 teaspoon black peppercorns
- 9 ounces fresh thin Chinese noodles (see note above)
- calories 332
- caloriesfromfat 7 %
- protein 24 g
- fat 2.5 g
- satfat 0.3 g
- carbohydrate 53 g
- fiber 3.8 g
- sodium 157 mg
- cholesterol 62 mg
How to Make It
Rinse lemon grass; cut off and discard tough tops and root ends. Peel off and discard coarse outer layers, then crush the tender inner part with the flat side of a large knife. Coarsely chop 1/4 cup cilantro leaves, reserving stems (save extra leaves for other uses).
In a 4- to 6-quart pan, combine broth, crushed lemon grass, cilantro stems, 1/4 cup green onions, ginger, chilies, garlic, and peppercorns. Bring to a simmer over high heat; cover, reduce heat to maintain a simmer, and cook 30 minutes. Pour through a strainer over a large bowl; discard solids.
Meanwhile, in another 4- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add noodles and cook, stirring occasionally, until tender to bite, 2 to 3 minutes. Drain.
Divide noodles between two large soup bowls and ladle broth over noodles. Sprinkle with chopped cilantro and remaining 1/4 cup green onions.