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Pho Ginger and Lime Soup

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Pho Ginger and Lime Soup



Ingredients :

  • 2 teaspoons sesame oil
  • divided
  • 1 (4 inch) piece fresh ginger
  • peeled and chopped
  • or to taste
  • 3 quarts chicken broth
  • 1 large red onion
  • diced
  • 2 cups sliced carrots
  • 1 tablespoon curry powder
  • 1 tablespoon ground ginger
  • 1 tablespoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 jalapeno pepper
  • finely chopped
  • 6 limes
  • juiced
  • divided
  • 1 (9 ounce) package udon noodles
  • 4 skinless
  • boneless chicken breast halves
  • cubed
  • 1 leek
  • cut into matchstick-size pieces
  • 1 green onion
  • finely chopped
  • Methods :

  • Heat 1 teaspoon sesame oil in a large pot over low heat; cook and stir ginger in the hot oil for 10 minutes. Pour chicken broth over ginger, cover pot, and simmer for 30 minutes.
  • Stir onion and carrots into broth and simmer until carrots are tender, about 10 minutes. Gradually add curry powder, ground ginger, cayenne pepper, salt, and black pepper to broth; stir in jalapeno pepper and half the lime juice. Simmer broth over low heat, stirring about every 15 minutes, until flavors have blended, about 1 hour.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Drop udon in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes; drain.
  • Heat 1 teaspoon sesame oil in a skillet over medium heat; cook and stir chicken in the hot oil until no longer pink in the center, about 10 minutes. Transfer chicken to broth and stir leek and green onion into broth; simmer for 5 to 10 more minutes. Remove pot from heat.
  • Portion udon noodles into each serving bowl; ladle broth over noodles. Add remaining lime juice to each serving.
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