- 35 min
Allergens: Soy, Wheat
Prepare the ingredients
Finely chop the shallots and lemongrass.
Mince the ginger and garlic.
Cut the carrot into ribbons.
Caramelize the shallots
In a small non-stick skillet heat 1 Tbsp of vegetable oil (double for 4 ppl.) on medium heat. Cook shallots and garlic until caramelized, about 8 minutes.
Prepare the broth
Meanwhile, in a large saucepan, combine lemongrass, ginger and broth cube and 4 cups of water (double for 4 ppl.). Cover and bring to a gentle simmer. Add chicken, peas and carrots and continue to simmer very gently for about 15 minutes.
Cook the noodles
Bring a pot of salted water to a boil over medium-high. Add noodles and cook for 3 minutes, stirring from time to time. Drain, rinse in cold water and divide between the desired amount of bowls.
Prepare the chicken
Remove the cooked chicken from the soup and slice. Return sliced chicken to soup.
Pour the soup over noodles in bowls. Top with mint, caramelized shallots and garlic.