- 3 stalks fresh lemon grass (each 10 to 12 in. long)
- 1/2 bunch cilantro, rinsed
- 5 cups vegetable or chicken broth
- 1/2 cup chopped green onions (including tops)
- 6 thin slices (quarter size) peeled fresh ginger
- 3 fresh hot red chilies (about 2 1/2 in. long), rinsed, stemmed, seeded, and quartered
- 3 cloves garlic, peeled
- 1 teaspoon black peppercorns
- 9 ounces fresh thin Chinese noodles
- Bruise lemon grass (to release its flavor).
- Coarsely chop 1/4 cup cilantro leaves, reserving stems (save extra leaves for other uses).
- In a 4 to 6 quart pan, combine broth, crushed lemon grass, cilantro stems, 1/4 cup of the green onions, ginger, chilies, garlic, and peppercorns. Bring to a simmer over high heat; cover, reduce heat to maintain a simmer, and cook 30 minutes. Pour through a strainer over a large bowl; discard solids.
- Meanwhile, in another 4 to 6 quart pan over high heat, bring about 3 quarts water to a boil. Add noodles and cook, stirring occasionally, until tender to bite, 2 to 3 minutes. Drain.
- Divide noodles between two large soup bowls and ladle broth over noodles. Sprinkle with chopped cilantro leaves and remaining 1/4 cup green onions.