Spicy Chicken Noodle Soup with Lime and Ginger

seriouseats.com

Shari Darke

1 whole small chicken, 2 ½ to 3 pounds

3 quarts water

4 ounces smoked ham, ham hock, or bacon

One 3-inch knob ginger, roughly chopped

4 whole garlic cloves, smashed

1 stalk fresh lemongrass, dry outer leaves, pale yellow/green section only, chopped fine

1 small bunch cilantro, leaves and stems reserved separately

1 small bunch mint, leaves and stems reserved separately

6 scallions, greens and whites reserved separately, greens sliced thin

1 medium yellow onion, finely sliced (about 1 cup)

2 medium carrots, finely sliced (about 1 cup)

1 small head Napa cabbage, finely sliced (about 2 cups)

1 Thai bird chile, very finely sliced (see note)

1 cup dried egg noodles or rice noodles or 8 ounces fresh ramen-style Japanese or Chinese wheat noodles

3 tablespoons fish sauce

¼ cup juice from 2 to 3 limes

1 tablespoon soy sauce

Kosher salt to taste

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