Best Lemongrass And Lime Leaf Soda Recipes

LEMONGRASS AND LIME LEAF SODA

Lemongrass and Lime Leaf Soda image

bon Appetite had this and several other summer soda recipes. They got this one from Graham Elliot, Chicago. I make most of my own fizzy drinks from fruit in my yard.

Provided by Ambervim

Categories Beverages

Time 10m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup lemon zest (from 6 lemons)
1/4 cup lime zest (from 8 limes)
20 kaffir lime leaves (can use more lime zest)
2 stalks lemongrass, roughly chopped
3/4 cup simple syrup (1 to 1 water to sugar)
6 cups soda water, divided

Steps:

Combine citrus zest, lime leaves, lemongrass, and 2 cups water in a small saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes.
Strain lemongrass mixture into a jar and chill. Fill a 12-oz. glass with ice cubes.
Add 2 tablespoons lemongrass mixture and 1 tablespoons simple syrup.
Top with soda water (about 1/2 cup) and stir to combine.

Nutrition Facts : Calories 0.9, Sodium 25, Carbohydrate 0.3, Fiber 0.2, Sugar 0.1

STEWED SPICY CHICKEN WITH LEMONGRASS AND LIME

Stewed Spicy Chicken With Lemongrass And Lime image

This wildly flavorful chicken dish is inspired by the bright flavors found in Thai cooking - garlic, galangal (or ginger), chiles, turmeric, cilantro and lemongrass. While its flavor profile is complex, it is blessedly easy to make. Just sauté the savories, herbs and spices and add the chicken to the pan. Allow it to cook, covered, for about 20 to 30 minutes. Remove the lid, let the chicken brown a bit, and that's it. Serve over rice so you don't miss out on a single drop of the exquisite sauce.

Provided by Mark Bittman

Categories dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons peanut or vegetable oil
1/2 cup minced shallot
1 tablespoon minced garlic
1 tablespoon minced galangal or ginger
1 teaspoon minced hot chili, or crushed red pepper flakes, or to taste
1 teaspoon turmeric
1 teaspoon ground dried cilantro
1 teaspoon sugar
2 stalks lemongrass
1 3-pound chicken, cut into serving pieces
Salt and freshly ground black pepper
1 tablespoon minced lime leaves or zest
2 tablespoons nam pla
1/4 cup minced cilantro leaves

Steps:

Place the oil in a large, deep skillet and turn the heat to medium. Add the shallot, garlic, ginger and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the turmeric, cilantro and sugar and cook, stirring, for another minute. Trim the lemongrass stalks of their toughest outer layers, then bruise them with the back of a knife; cut them into sections and add them to the mixture along with 1 cup water.
Add the chicken and turn it once or twice in the sauce, then nestle it in the sauce; season with a little salt and pepper. Turn the heat to low and cover the skillet. Cook, turning once or twice, until the chicken is cooked through, 20 to 30 minutes.
Uncover the skillet and raise the heat to medium-high; turn the chicken skin-side down. Let most (but not all) of the liquid evaporate and brown the chicken just a little on the bottom. Stir in the lime leaves and nam pla; taste and adjust seasoning as necessary, then garnish and serve with white rice.

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 28 grams, Carbohydrate 10 grams, Fat 42 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 10 grams, Sodium 920 milligrams, Sugar 3 grams, TransFat 0 grams

LEMONGRASS, LIME LEAF AND GINGER DRESSING

Lemongrass, Lime Leaf and Ginger Dressing image

A wonderful zingy dressing for noodle salads, green salads - whatever your imagination can come up with. From Terre a Terre

Provided by lindseylcw

Categories < 15 Mins

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

3 lemongrass sticks
5 fresh lime leaves, spines removed
20 g fresh gingerroot, finely grated
6 thai pink shallots, finely chopped
100 ml lime juice
25 ml lemon juice
100 g coriander, chopped
50 g basil, chopped
1 teaspoon garlic, finely chopped
2 teaspoons green chilies, finely sliced
1 teaspoon red chile, finely sliced
3 teaspoons toasted sesame oil
50 ml olive oil
15 g dark brown sugar

Steps:

Remove the outer layer of the lemongrass, cut off the hard thinner ends and then crush and chop it.
Put it in the jug blender with the lime leaves, ginger, shallots, lime and lemon juices and blend to a smooth paste.
Add the herbs, garlic, chillies, oils and sugar and blend again until you get a beautifully green, smooth, thick dressing.