Chicken Udon Noodle Soup

Directions

Heat 1 and ½ tablespoons of the oil in a 5- to 6-quart Dutch oven over medium-high heat until shimmering hot.

Season the chicken with ½ teaspoon each salt and pepper, and cook without disturbing until it’s browned and releases easily from the bottom of the pot, about 2 minutes.

Flip and cook until the second side is browned and almost firm to the touch (just short of cooked through), about 2 minutes. Transfer the chicken to a cutting board to cool.

Add the remaining 1 tablespoon oil and the shallots to the pot. Sprinkle with ¼ teaspoon salt, reduce the heat to medium and cook, stirring, until the shallots start soften, about 2 minutes.

Stir in the lemongrass, ginger, and brown sugar and cook, stirring, until the ginger and lemongrass sizzle and become fragrant, about 1 minute.

Add the chicken broth, scraping up any browned bits from the bottom of the pot, and raise the heat to medium high. Bring the broth to a boil and then reduce to a simmer.

Add the mushrooms, and cook, stirring occasionally, until tender, 5 to 7 minutes.

Meanwhile, bring a medium pot of well-salted water to a boil and cook the noodles, stirring, until just tender, about 3 minutes.

Transfer to a colander and run under cold water to cool slightly. Drain well. Use your fingers or the tines of a fork to shred the chicken.

Add the chicken and noodles to the broth and cook until the noodles are completely tender and the chicken is cooked through, about 2 minutes. Discard the lemongrass.

Stir in the chiles, torn basil, lime juice, and soy sauce; season with more soy to taste. Divide the noodles among 4 large, deep bowls.

Ladle the soup over the noodles, and garnish with the basil sprigs and scallions, carrot, and cilantro. Serve with the lime wedges for squeezing.