Chicken Udon Noodle Soup

• 2 1/2 tablespoons canola oil
• 3/4 pound chicken breast halves, boneless, skinless 2 small, butterflied (cut horizontally almost all the way through and then opened like a book)
• 1 x kosher salt to taste
• 1 x black pepper freshly ground to taste
• 4 ounces shallots 3 medium size, peeled and thinly sliced into rings
• 2 stalks lemongrass trimmed, outer layers discarded, halved lengthwise, and smashed with the side of a chefaTMs knife
• 1 tablespoon ginger freshly minced
• 2 teaspoons brown sugar, light packed
• 5 1/2 cups chicken broth, low salt
• 3 1/2 ounces mushrooms, shiitake stemmed and quartered (1-1/2 cups)
• 9 ounces udon noodles fresh
• 1 small serrano chiles or Thai bird chile, sliced into thin rings
• 8 large basil leaves, fresh and torn, plus sprigs for garnish
• 1 medium limes half juice and half cut into wedges
• 1 1/4 tablespoons soy sauce, tamari or to taste
• 1/2 cup cilantro freshly chopped, for garnish
• 2 medium scallions, spring or green onions trimmed and sliced, for garnish
• 1 medium carrots cut into matchsticks, for garnish

1. Heat 1 and 1/2 tablespoons of the oil in a 5- to 6-quart Dutch oven over medium-high heat until shimmering hot.
2. Season the chicken with 1/2 teaspoon each salt and pepper, and cook without disturbing until its browned and releases easily from the bottom of the pot, about 2 minutes.
3. Flip and cook until the second side is browned and almost firm to the touch (just short of cooked through), about 2 minutes.
4. Transfer the chicken to a cutting board to cool.
5. Add the remaining 1 tablespoon oil and the shallots to the pot.
6. Sprinkle with 1/4 teaspoon salt, reduce the heat to medium and cook, stirring, until the shallots start soften, about 2 minutes.
7. Stir in the lemongrass, ginger, and brown sugar and cook, stirring, until the ginger and lemongrass sizzle and become fragrant, about 1 minute.
8. Add the chicken broth, scraping up any browned bits from the bottom of the pot, and raise the heat to medium high.
9. Bring the broth to a boil and then reduce to a simmer.
10. Add the mushrooms, and cook, stirring occasionally, until tender, 5 to 7 minutes.
11. Meanwhile, bring a medium pot of well-salted water to a boil and cook the noodles, stirring, until just tender, about 3 minutes.
12. Transfer to a colander and run under cold water to cool slightly.
13. Drain well.
14. Use your fingers or the tines of a fork to shred the chicken.
15. 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.
16. Discard the lemongrass.
17. Stir in the chiles, torn basil, lime juice, and soy sauce; season with more soy to taste.
18. Divide the noodles among 4 large, deep bowls.
19. Ladle the soup over the noodles, and garnish with the basil sprigs and scallions, carrot, and cilantro.
20. Serve with the lime wedges for squeezing.

canola oil, chicken, kosher salt, black pepper, shallots, outer, ginger freshly, brown sugar, chicken broth, mushrooms, udon noodles, serrano chiles, basil, soy sauce, cilantro freshly, scallions, carrots

Taken from recipeland.com/recipe/v/chicken-udon-noodle-soup-50362 (may not work)