Cilantro Pesto Lemon-Lime Noodle soup
I was looking for ways to use this Cilantro Pesto that I had made and I figured a light soup with rice noodles might be the thing so I made one up. I had an opened bag of rice stick noodles and half of a lime. Lemongrass leftover from the other nights Thom Kha soup and we have a tasty creation in the making. It turned out really good, even better than the photo. It happens to be gluten free, too. Enjoy!
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
1. Cook Noodles: 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.
2. Drain Noodles: Remove cooked noodles, drain, and rinse with cold running water to cool. Cut with kitchen shears to make noodles smaller. Set aside.
3. Heat Broth: 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 but not boiling, stir slowly in one direction while adding the egg white to pan, pausing between additions.
4. Thicken Soup: Stir in cornstarch water to broth and stir until combined.
5. Add Noodles: Add noodles and continue to heat for 1 more minute until noodles are heated through.
6. Finish & Serve: Remove from heat and add lime juice. Stir gently to combine. Ladle into serving bowl and garnish with thinly sliced lemon circles and cilantro leaves. Enjoy!
