Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Lemongrass Chicken Soba Noodle Soup 3.9 (15) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 24, 2020 Print Share Share Tweet Pin Email Photo: Anna Williams Prep Time: 25 mins Total Time: 1 hrs 5 mins Servings: 4 Yield: 7 cups Often used in Thai, Vietnamese, and Indian cooking, lemongrass adds a fresh, clean, citrus note to nutty-tasting soba noodles, a perfect soup for lunch or dinner. Ingredients 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 ½ 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 ¼ cup chopped fresh cilantro or basil Directions 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. 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. 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. 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. Cook's Notes 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. Print