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Lemongrass Chicken Soba Noodle Soup

Often used in Thai, Vietnamese, and Indian cooking, lemongrass adds a fresh, clean, citrus note. Rich in citral (the main ingredient in lemon peel), the stalk helps aid digestion, as does the ginger. Look for fresh lemongrass without brittle or dry ends. Soba is a protein-rich Japanese noodle made with buckwheat flour; you'll find it in most health-food stores and the international aisle in supermarkets.

  • Servings: 4
  • Yield: makes 7 cups
Lemongrass Chicken Soba Noodle Soup

Photography: Anna Williams

Source: Body+Soul


  • 4 stalks lemongrass
  • 1 pound skinless organic chicken thighs
  • Coarse salt and ground black pepper
  • 1 small carrot, peeled and diced
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 1/2 ounce fresh ginger, peeled and minced (3 tablespoons)
  • 2 tablespoons soy sauce
  • 2 ounces soba noodles
  • 2 scallions, trimmed and cut into 1-inch lengths
  • 4 ounces shiitake mushrooms, stems discarded, caps thinly sliced
  • 1 cup thinly sliced bok choy or other Asian greens
  • 1/4 cup chopped fresh cilantro or basil


  1. Remove any tough ends or hard outer husks of lemongrass, cut into 2-inch pieces, and smash with the side of a knife. Tie lemongrass in a loose bundle with cheesecloth.

  2. Rinse chicken and place in a medium soup pot. Add 6 cups cold water to cover chicken. Season with salt and pepper. Bring to a boil and skim the surface thoroughly of any impurities that rise.

  3. Lower the heat and add carrot, onion, garlic, ginger, and the lemongrass bundle. Adjust heat so water barely bubbles. Cover and poach chicken for 25 minutes. Lift chicken out of the pot and transfer to a plate. When it's cool enough to handle, pull meat off the bones and shred the meat into large pieces. Set aside.

  4. Add soy sauce to broth and return to a boil. Add noodles, scallions, shiitakes, and bok choy; cook for 4 minutes, stirring occasionally, or until noodles are tender. Add chicken and heat through. Discard lemongrass bundle. Stir in the cilantro or basil before serving.

Reviews (5)

  • patti118 4 Apr, 2011

    Soy sauce is not gluten free. Use Wheat free Tamari soy sauce in your recipes if you are gluten intolerant.

  • derlissa 2 Apr, 2011

    You have to be careful with soya sauce as contains gluten sometimes too.

  • KinNC 29 Mar, 2011

    It could really use a little more kick, IMHO. I added several dashes of fish sauce and some siracha -- although next time I might slice a jalapeno in it.

  • mochafixgold 25 Feb, 2009

    The first day it was very greasy and I was kind of disappointed. But the second day I skimmed it and it was really delicious! I only used one stalk of lemon grass, but next time I will put in the required amount.

  • QAvcm5 21 Sep, 2008

    this sounds yummy!

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