Recipe: Thai Chicken and Noodle Soup

Hot and sour, healthy and nourishing—this is such a great soup to serve for dinner on the days that you’re felling any of the following: Blue, bloated, healthy, skinny, apprehensive about approaching spring break, generally optimistic. It soothes and encourages all moods, and tastes like something you would pay top dollar for in a swanky restaurant.

6 cups good quality chicken broth (homemade is best, but a good tinned type is okay, too)

1 stalk lemon grass, outer layer peeled off and discarded, the rest trimmed and sliced very thin

1 small red bird’s eye pepper (Thai pepper), sliced thin (keeping the seeds will add more heat, discarding them will give it less kick)

3 green onions, trimmed then sliced thin

1 teaspoon salt (only if using no-sodium broth, if the broth already tastes salted, skip this)

2 teaspoons sugar

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