In a small bowl, mix together the lemon zest, cilantro, and ginger; set aside. Juice the lemon and set aside.
In a large pot over medium-high heat, bring the chicken stock just to a boil; add lemon juice, chicken, garlic, fish sauce and jalape chile pepper. Reduce heat, cover, and simmer until chicken is almost cooked. You can cook the chicken stock early in the day, then place the cooled pot in the refrigerator, and continue with the recipe prior to serving.
When ready to finish the soup, return pot of soup to stove and heat broth until very hot. Add Chinese noodles and cook approximately 3 minutes. Add red bell pepper and scallions; heat for approximately an additional 1 minute. Taste the soup and add more fish sauce and/or ginger, as needed.
Serve the soup in bowls, sprinkle with the reserved lemon zest mixture, garnish with cilantro, stir, and serve. I like to serve with some red pepper flakes.
Note from Karen: I like to make my soups in the morning, and then let the flavors meld until serving time. When ready to serve, heat the soup gently, taste, and adjust seasonings if needed.
Serving suggestion: Serve with an Artisan bread, like a jalape or olive bread – delicious!
* Check out Chicken Stock - Basic Chicken Stock to learn how easy it is to make your own homemade chicken stock.
** If you partially freeze the chicken, it cuts up easier.
Thai Chicken Noodle Soup Recipe: https://whatscookingamerica.net/KarenCalanchini/ThaiChickenSoup.htm