pho ginger and lime soup

Ingredients

• Servings: 8
• 2 teaspoons sesame oil, divided
• 1 (4 inch) piece fresh ginger, peeled and chopped, or to taste
• 3 quarts chicken broth
• 1 large red onion, diced
• 2 cups sliced carrots
• 1 tablespoon curry powder
• 1 tablespoon ground ginger
• 1 tablespoon cayenne pepper
• salt and ground black pepper to taste
• 1 jalapeno pepper, finely chopped
• 6 limes, juiced, divided
• 1 (9 ounce) package udon noodles
• 4 skinless, boneless chicken breast halves, cubed
• 1 leek, cut into matchstick-size pieces
• 1 green onion, finely chopped

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 40 mins

Ready Time: 1 hr 55 mins


• heat 1 teaspoon sesame oil in a large pot over low heat; cook and stir ginger in the hot oil for 10 minutes. pour chicken broth over ginger, cover pot, and simmer for 30 minutes.
• stir onion and carrots into broth and simmer until carrots are tender, about 10 minutes. gradually add curry powder, ground ginger, cayenne pepper, salt, and black pepper to broth; stir in jalapeno pepper and half the lime juice. simmer broth over low heat, stirring about every 15 minutes, until flavors have blended, about 45 hour.
• fill a large pot with lightly salted water and bring to a rolling boil. drop udon in a few noodles at a time and return to a boil. cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes; drain.
• heat 1 teaspoon sesame oil in a skillet over medium heat; cook and stir chicken in the hot oil until no longer pink in the center, about 10 minutes. transfer chicken to broth and stir leek and green onion into broth; simmer for 5 to 10 more minutes. remove pot from heat.
• portion udon noodles into each serving bowl; ladle broth over noodles. add remaining lime juice to each serving.