Try this flavorful twist on chicken noodle soup. The Black Garlic Shiitake Rub takes chicken to another level with the perfect amount of savory goodness! This soup is easy and comes together in quickly!
1 Can Coconut Milk
6 Cups Chicken Broth
1 Stalk Lemongrass
1 Tbsp Fresh Ginger, grated
1/2lb Thin Rice Noodles
1 Chicken Breast
1 Tbsp Lime Fresco Sea Salt
1 Tbsp Black Garlic Shiitake Rub
1 Cup Mushrooms, sliced
1/4 Cup Cherry Tomatoes, halved
1/2 Bunch Cilantro, chopped
1 Jalapeño, sliced
Lime wedges, to garnish
Cut lemongrass in 3" piece then use a spoon to beat gently.
In a large stock pot over medium heat add coconut milk, chicken stock, lemongrass and ginger to a medium size stockpot. Let simmer for 30 minutes.
Meanwhile, cube the chicken into smaller 1/4" pieces. Season with lime sea salt and black garlic shiitake rub. Toss to coat.
Once the broth is infused, remove the lemongrass stalks. Add the raw chicken and mushrooms. Allow to cook until chicken is no longer pink.
Add the noodles and cook until tender, about 3 - 4 minutes.
Spoon into individual bowls. Garnish with tomatoes, cilantro, a wedge of lime and jalapeño slices.
If they are available we would reccomend making this soup with shiitake mushrooms. Otherwise Crimini mushrooms work just as well!
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