Thai Lemongrass Coconut Chicken Soba Noodle Soup

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8 ounce package of soba (buckwheat) noodles
8 cups low-sodium chicken broth
3 red Thai (or serrano) peppers, seeded and finely chopped
3 cloves garlic, chopped
2 tablespoons grated ginger
1 stalk of lemongrass, chopped
2 teaspoons lime zest
1/2 cup fresh lime juice
1 tablespoon sugar
2 tablespoons Thai fish sauce, divided
2 boneless, skinless chicken breasts (about 5 ounces each), cut into 2 1/2-inch-long by 1/4-inch-wide strips
1 can light coconut milk
¼ cup chiffonade of fresh basil, preferably Thai basil
1 tablespoon chopped cilantro plus more for garnish

Boil a large pot of salted water and cook soba noodles per packet instructions or until just tender. Drain and reserve. Do not rinse.

Combine broth, peppers, garlic, ginger, lemongrass, lime zest, lime juice, sugar and fish sauce in a medium saucepan. Season with salt. Bring to a simmer.

Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes.

Add soba noodles and simmer for a few minutes, giving time for noodles to absorb a bit of the soup and the soup to thicken, about 5 minutes.

Top with basil and cilantro and serve.

-- Recipe courtesy of Alison Wonderland Tucker


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