Lemongrass Noodle Bowl with Poached Chicken – HmF – Virtual
Servings
2Serving size
2 ounces chicken with 2 cups soup
Ingredients
| 2 clove Garlic, raw (minced) |
| 1 1/2 tsp. Sugar |
| 1 1/2 tsp. Rice Vinegar |
| 1/2 tsp. Lime juice, raw |
| 1 1/2 tsp. sambal oelek |
| 2 Tbsp Water |
| 1 tsp. Fish sauce |
| 1 1/2 tsp. Sesame oil |
| 1 Tbsp Ginger root, raw (peeled and minced) |
| 2 clove Garlic, raw (minced) |
| 1/2 4 inch piece Lemongrass (smashed and cut into thirds) |
| 1 large Green onions (sliced on the bias) |
| 4 cups No salt added vegetable stock (or no salt added chicken stock) |
| 1 tsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 1 Tbsp Coriander (cilantro) leaves, raw (stems only, left whole; reserve leaves) |
| 4 ounces Boneless, skinless chicken breast |
| 3 ounce Brown rice noodles |
| 1 cup chopped Broccoli, raw (florets) |
| 1 1/2 medium Carrots, raw (peeled and sliced thinly on the bias) |
| 2 cup, shredded Bok choy |
| 1/2 whole fruit Limes, raw (cut into wedges) |
| 2 Tbsp Coriander (cilantro) leaves, raw (leaves) |
| 1 tsp. Sesame seeds (toasted) |
Instructions
Make the Nuoc Cham:
Place the garlic, sugar, rice vinegar, lime juice, sambal, water, and fish sauce in a small bowl.
Whisk until smooth. Set aside.
Make the Broth:
Heat sesame oil in a medium pot over medium high heat. Add ginger, garlic, lemongrass and scallions and saute for 2 minutes until fragrant, taking care not to burn them.
Add stock, soy sauce and cilantro and bring to a boil. Reduce heat to continue simmering for 10 minutes. While the broth is simmering, prepare the chicken and vegetables.
For the Dish:
When the broth is flavorful, bring to poaching temperature (160-180°F / 71-82°C), add the chicken breast, and cook it until the internal temperature is 165°F.
Adjust heat as necessary to keep liquid between 160-180°F. Do not boil!
If necessary, add water or stock to the pot so that the chicken is completely submerged when cooking.
Once chicken is cooked, remove it from the pot, and set aside to cool before slicing.
Strain the broth and reserve the liquid. Pour the strained liquid back in to the pot and bring to a boil.
When the liquid is boiling, add the broccoli, carrots, and bok choy, and cook for 4-5 minutes until al dente. Remove from heat.
Add noodles to the hot liquid and let stand for 5 minutes or according to package cooking instructions.
When the noodles have cooked, add nuoc cham, bok choy, and chicken and gently stir to incorporate.
Serve immediately. Garnish with lime wedges, cilantro, and sesame seeds.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.