Chicken Soup with Lemongrass
- 8 c chicken stock (about 2 liters)
- 1/2 t ground ginger
- 13 crushed green cardamom
- 1 t mixed herbs
- 3 finely chopped green onions
- 1 lemongrass stalk (green part finely chopped; leave the white part whole)
- 1 T soy sauce (dark)
- 2 chicken breasts
- 2 bay leaves
- 2 finely chopped green onions
- dried noodles (as desired for however many you're serving immediately)
Place the chicken stock or broth in a large pot. Add the ginger, cardamom, mixed herbs, 3 green onions, lemongrass, and soy sauce. Bring to a boil.
Add the chicken breasts and bay leaves. Return to a boil. Simmer for about 90 minutes or until the chicken breaks apart easily with a fork. Remove the chicken, shred or cube it, then add it back to the pot. Add the remaining green onions.
In a separate pot, cook noodles. Remove the bay leaves and lemongrass stalk from the soup, serve it in bowls, and add noodles.
SJ Note: Don't combine the noodles with the soup until just before serving; any leftover soup will keep well in the fridge for several days, or in the freezer, but if there are noodles in it, it will make the consistency rather unpleasant. Please note, many of the measurements are a guess, as they're done by eye, so add the seasonings to taste for yourself.