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.

Body+Soul, January/February 2008


Credit: Anna Williams

Recipe Summary

25 mins
1 hr 5 mins
Makes 7 cups


Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (1)

15 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
Excellent recipe, flavourful and fresh tasting