|1.50||tbsp||Ginger root minced|
|0.50||whole||Serrano pepper seeded and minced|
|1.00||stalks||Lemongrass ,bias cut large and smashed|
|2.00||qt||LEGOUT® 095 Chicken Base 1 lb 12 x 1 Lb ,prepared|
|2.00||lb||chicken breast cooked, medium dice|
|0.50||head||Napa cabbage ,shredded|
|1.00||b||Scallions sliced thinly, bias cut|
|1.00||x||Bell pepper, red julienned|
|1.00||pc||Daikon ,thinly shredded|
|1.00||cup||Snow peas , bias cut large|
|1.00||b||Cilantro 1/2 bunch fresh, rough chop|
|1.00||tbsp||Lime juice fresh|
|1.00||cup||Carrots ,shredded fine|
1. Heat oil in a soup pot and add ginger, garlic, and serrano chili...cook until aromatic and tender.
2. Add lemongrass, and prepared chicken base. Bring to a boil, reduce heat and let simmer for 15-20 min. Remove stalks of lemongrass from soup.
3. Add udon noodles, chicken chunks, and napa cabbage...simmer for 5 minutes to cook noodles and chicken.
5. To serve, place daikon, snow peas, cilantro, shredded carrots and bell pepper and a squeeze of lime juice into a bowl, ladle hot soup over top. Garnish with sliced scallions and serve immediately.
Note: Chili oil can be aded for additional heat., Additional slices of lime can accompany meal.