Best Ginger Lemongrass Broth With Noodles Silken Tofu And Broccoli Recipes

Ginger-Lemongrass Broth with Noodles, Silken Tofu, and Broccoli image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 14

6 cups low-sodium chicken broth
1 large onion, peeled and halved
6 cloves garlic, smashed and peeled
2 stalks lemongrass, smashed with the back of a knife and cut into 3-inch lengths
1 (3-inch) piece fresh ginger, cut into 1/8-inch-thick slices
1 cup cilantro sprigs, plus more for serving
1 Thai chile pepper, a slit cut in side (seeds removed for less heat, if desired), plus more, sliced, for serving (optional)
1/2 teaspoon sugar
1 tablespoon fish sauce
Kosher salt
8 ounces Broccolini or Chinese broccoli, cut into 1-inch pieces (3 cups)
1 pound fresh plain wheat noodles, or 8 ounces wide rice noodles
8 ounces silken tofu (1 cup), cut into 6 pieces
Fresh Thai or Italian basil leaves and lime wedges, for serving

Steps:

In a saucepan, combine broth, 3 cups water, onion, garlic, lemongrass, ginger, cilantro, whole chile, and sugar. Bring to a boil, then reduce heat to low and simmer, partially covered, 30 minutes. Strain, discarding solids; return broth to pot. Stir in fish sauce; season with salt.
Meanwhile, bring a pot of salted water to a boil. Add Broccolini and return to a boil; cook until crisp-tender, about 1 minute. Using tongs, transfer to a plate. Add noodles to pot and cook until just al dente, about 4 to 5 minutes for wheat noodles, 3 minutes for rice noodles. Drain.
Divide noodles among bowls. Add Broccolini to hot broth, then gently add tofu and heat through over medium. Spoon broth, Broccolini, and tofu over noodles. Garnish with herbs and sliced chile, and serve with lime wedges.

Thai Chicken Soup image

Provided by Martha Stewart

Number Of Ingredients 12

1 whole chicken (about 4 pounds), cut into pieces (including back)
8 cups water
Coarse salt
4 garlic cloves, smashed
4 thin slices fresh ginger, plus 1 tablespoon thin matchsticks
3 shallots, thinly sliced
1/2 bunch fresh cilantro (2 cups packed)
2 large lemongrass stalks, yellow and pale-green parts only, sliced crosswise (1/2 cup), plus 1 tablespoon very thinly sliced
3 strips (2 inches each) lime zest plus 2 tablespoons juice (from 2 limes)
1 or 2 fresh green Thai chiles, thinly sliced
1 tablespoon Asian fish sauce
Garnish: chopped fresh cilantro and lime wedges

Steps:

Bring chicken, water, and 1 1/2 teaspoons salt to a boil in a large stockpot. Skim foam. Add garlic, ginger slices, shallots, cilantro, 1/2 cup lemongrass, and the lime zest. Reduce heat. Simmer, partially covered, for 30 minutes.
Remove breast, and set aside. Simmer, partially covered, for 30 minutes.
Strain soup through a sieve. Reserve legs and thighs, and discard remaining solids. Return soup to stockpot. Let chicken cool slightly. Remove meat from bones, and slice.
Stir chiles, ginger matchsticks, and sliced lemongrass into strained soup. Simmer for 10 minutes. Skim fat. Stir in lime juice and fish sauce. Season with salt. Garnish with cilantro, and serve with lime wedges.

Nutrition Facts : Calories 360 g, Cholesterol 117 g, Fiber 1 g, Protein 38 g, SaturatedFat 5 g, Sodium 629 g