Spring Chicken With Lime And Coriander

• 1 chicken, 3 1/2 to 4 pounds
• 3 quarts chicken broth (homemade or low-sodium canned)
• 2 large pieces lime peel
• 1 tablespoon coriander seed, crushed
• 4 stalks lemon grass, thinly sliced, or 2 tablespoons grated ginger
• 1 bay leaf
• 1 clove garlic
• 4 stems fresh mint leaves, minced
• 6 stems fresh coriander, minced
• 4 whole black peppercorns
• 1/4 teaspoon dried chili pepper
• 1/2 teaspoon salt
• 1 cup coriander leaves
• 1/2 cup mint leaves
• 1/2 cup basil leaves
• 2 tablespoon olive oil
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 pound 1/4-inch wide fresh chinese egg noodles
• 1 leek, rinsed, thinly sliced crosswise
• 1 medium carrot, peeled and diced
• 1/2 celery stalk, rinsed and diced
• 1 cup fresh coriander leaves
• 1 cup fresh mint leaves
• 1 lime, quartered

1. To make the broth, put the chicken in a stockpot.
2. Add the remaining ingredients and bring to a boil.
3. Lower the heat and simmer for 30 to 35 minutes.
4. Meanwhile, make the coriander pesto: Put the coriander, mint, basil and olive oil in a blender and puree until smooth.
5. Season with salt and pepper.
6. Set aside.
7. Bring a large pot of salted water to a boil.
8. Add the noodles.
9. Cook for 2 minutes.
10. Drain and rinse under cold running water.
11. Set aside.
12. Carefully lift the chicken out of the broth.
13. Set broth aside.
14. Remove skin and shred the meat.
15. Set aside.
16. Strain the broth through a sieve lined with cheesecloth into a clean saucepan.
17. Season to taste.
18. Bring broth to a boil.
19. Add the shredded chicken, leek, carrot and celery.
20. Lower heat and simmer until the meat is warmed, about 5 minutes.
21. Divide noodles into four bowls.
22. Ladle the soup into the bowls.
23. Add a dollop of pesto, garnish with coriander and mint leaves, and place a wedge of lime on each.

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Taken from cooking.nytimes.com/recipes/9459 (may not work)