Lemon-Lime Cilantro Pesto Noodle Soup
Lemon Lime Cilantro Pesto Soup
3-4 ounces rice stick noodles
3 cups low sodium chicken broth or vegetable stock
2 tablespoons fish sauce
2 inch piece lemongrass, cut into thin rings and finely chopped
2 tablespoons Cilantro Pesto
1 tablespoon cornstarch dissolved in 1/4 cup cold water
1 lemon, ends cut off, peel removed and reserved, cut into thin rings with seeds removed. Finely dice some of the lemon peel to make about 1 teaspoon.
Half of one lime, juiced
Fresh cilantro leave for garnish
In a medium pot, bring 8 cups water to a boil. Cook rice noodles until al dente but firm, about 4 minutes, careful not to overcook. Remove cooked noodles, drain, and rinse with cold running water to cool. Cut with kitchen shears to make noodles smaller. Set aside.
Return pot to medium high heat and add broth, lemongrass, fish sauce, chopped lemon peel and cilantro pesto. Bring to just under a boil, stirring often. When heated, stir in continuous direction and add egg white slowly to pan, pausing between additions. Stir in cornstarch water until combined. Add noodles and continue to heat for 1 more minute. Remove from heat and pour lime juice in. Stir gently to combine.
Pour soup into serving bowl and garnish with lemon circles and cilantro leaves. Enjoy