Chicken Udon Noodle Soup with Lemongrass
Fragrant Southeast Asian-inspired broth infused with lemongrass, ginger, and serrano heat, layered with tender chicken, chewy udon noodles, and fresh herb garnishes. The butterfly-cut chicken cooks quickly while aromatics build depth in the broth. Serve hot in deep bowls for a complete meal that balances savory umami, bright citrus, and herbaceous freshness. This version prioritizes fresh aromatics and quick assembly for weeknight appeal.
Ingredients
- 2 boneless skinless chicken breasts (about 3/4 lb)
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 2 ½ TBS extra virgin olive oil, divided
- 3 medium shallots, thinly sliced into rings
- 2 stalks lemongrass, trimmed, outer layers discarded, halved lengthwise, and smashed
- 1 TBS fresh ginger, minced
- 2 teaspoon light brown sugar, packed
- 5 ½ cup chicken broth
- 3 ½ oz shiitake mushrooms, stemmed and quartered
- 9 oz fresh udon noodlesdried udon1:1increase cook time to 8-10 minutes per package
dried shelf-stable alternative
- 1 serrano chile, sliced into thin ringsthai bird's eye1:1significantly hotter; use 1/2 to 1 whole chile
higher heat threshold
- 8 leaves fresh basil, torn
- 2 medium lime, juice only
- 1 TBS soy sauce
- ¼ cup fresh basil, julienned
- 2 medium green onions, thinly sliced
- 1 medium carrot, cut into matchsticks
- ½ cup fresh cilantro
Instructions
- 1
Butterfly each chicken breast horizontally, opening like a book. Season both sides with salt and pepper.
- 2
Heat 1 1/2 TBS oil in large Dutch oven over medium-high heat. Add chicken and cook undisturbed until browned, about 2 minutes.
- 3
Flip chicken and cook second side until browned and almost firm, 1 to 2 minutes. Transfer to cutting board to cool.
- 4
Add remaining oil to hot pot with shallots and salt. Reduce heat to medium, stir until shallots soften, about 2 minutes.
- 5
Add lemongrass, ginger, and brown sugar. Cook and stir until fragrant and sizzling, about 1 minute.
- 6
Pour in chicken broth and scrape up browned bits from pot bottom. Raise heat to medium-high and bring to boil, then reduce to simmer.
- 7
Add mushrooms and cook, stirring occasionally, until tender, 5 to 7 minutes.
- 8
Meanwhile, bring salted water to boil in separate pot and add udon noodles. Cook until just tender, about 3 minutes. Drain and rinse under cold water.
- 9
Shred cooled chicken using fingers or fork.
- 10
Add shredded chicken and noodles to broth. Simmer until noodles are completely tender and chicken is cooked through, about 2 minutes.
- 11
Discard lemongrass stalks. Stir in serrano chile, torn basil, lime juice, and soy sauce. Taste and adjust seasoning.
- 12
Divide noodles among 4 deep bowls. Ladle broth over noodles.
- 13
Garnish each bowl with julienned basil, green onions, carrot matchsticks, and cilantro. Serve immediately.
Tips
Butterfly the chicken breasts horizontally to reduce cooking time and ensure even doneness without overcooking the outside.
Smash the lemongrass with a knife to release essential oils and maximize flavor infusion into the broth.
Cook udon separately and rinse with cold water to stop cooking and prevent them from becoming mushy when added to hot broth.
Good to Know
Refrigerate in airtight container up to 3 days. Noodles absorb broth; store noodles separately if keeping longer.
Prepare broth, shredded chicken, and all vegetable cuts up to 1 day ahead. Cook noodles fresh just before serving.
Serve immediately in warmed deep bowls. Offer lime wedges and extra serrano slices for diners to customize heat level.
Common Mistakes
Do not skip the butterfly cut; cooking chicken flat prevents dry, overcooked edges.
Do not discard lemongrass before tasting; remove only when desired flavor intensity is reached.
Do not skip the cold water rinse on cooked udon; prevents them from becoming gummy in hot broth.
Substitutions
Gluten-Free Swaps
General Alternatives
dried shelf-stable alternative
higher heat threshold
FAQ
Can I use frozen udon noodles instead of fresh?
Yes. Thaw frozen udon first or add directly to boiling water and cook 1-2 minutes longer than fresh. Avoid overcooking to prevent mushiness in the hot broth.
What if I can't find fresh lemongrass?
Substitute 2 tsp lemongrass paste stirred into the ginger, or use zest of 2 lemons plus 1 tsp lime zest for citrus brightness. Dried lemongrass requires longer steeping.
How long can I keep leftovers and can I freeze this soup?
Keep refrigerated 3 days maximum; noodles continue absorbing broth. Freeze broth and chicken separately up to 2 months. Freeze cooked noodles separately or make fresh when reheating.