Best Lemongrass Broth Recipes

CHICKEN IN LEMONGRASS COCONUT BROTH

Steps:

• Mince the lower 2/3 of lemongrass stalk. Bruise the remaining upper portion of lemongrass stalk by hitting it with the back of a knife.
• Pour chicken stock into a large pot; add minced lemongrass, bruised lemongrass stalk, 1/2 the ginger, lime leaves, garlic, and Sriracha sauce. Bring to a boil, reduce heat, and simmer. Add chicken to simmering broth; cook until chicken is no longer pink in the center, about 10 minutes. Remove lemongrass stalk and lime leaves using a slotted spoon; discard.
• Place cilantro bundle in the broth and simmer for 2 minutes. Add coconut milk, remaining ginger, brown sugar, lime juice, and fish sauce. Remove cilantro bundle using a slotted spoon; discard. Simmer broth, 5 to 10 minutes.
• Fill a large pot with water and bring to a rolling boil. Add ramen and cook until softened, about 3 minutes. Drain and portion noodles into serving bowls.
• Mix carrots, tomatoes, and green onions into broth. Ladle broth over noodles; garnish with cilantro.

GINGER-LEMONGRASS BROTH WITH NOODLES, SILKEN TOFU, AND BROCCOLI

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.

SHRIMP BROTH WITH LEMONGRASS, CHILI AND GINGER

Steps:

• Peel and devein shrimp; reserve shells. Halve shrimp lengthwise. Transfer shrimp to small bowl. Cover and chill.
• Combine reserved shrimp shells, broth and next 4 ingredients in large pot. Bring to boil. Reduce heat; simmer uncovered 20 minutes to blend flavors, stirring and skimming surface occasionally. (Can be made 1 day ahead. Cover; chill.)
• Strain broth into large bowl, pressing on solids with back of spoon to release as much liquid as possible; discard solids. Return broth to pot. Bring to simmer. Remove from heat. Add shrimp, herbs, chili and lime juice. Cover and let stand until shrimp are opaque, stirring once, about 2 minutes.
• Ladle into bowls. Garnish with lime.

PAN SEARED LOBSTER WITH LEMONGRASS BROTH SHIITAKE TRUFFLE FLAN

Steps:

• Place live lobsters in the freezer to numb, then quickly slice head in half. Separate claws, tail and knuckles. Save heads for stock. Cut tail in half, leaving the end attached. Place claws in a bowl and pour boiling salted water over them and let stand for five minutes. Place knuckles in for the last 3 minutes. Strain lobster and immediately plunge into an ice bath. Deshell lobster which is not fully cooked. In a hot saute pan, coat with oil and saute seasoned tail, feeler side down. Cook both sides, about 5 minutes, then add claws. Deglaze with stock, add lemon juice and check for seasoning. In a large pasta bowl, place small mound of bok choy. Top with flan and top that with lobster. Ladle in broth and garnish with sliced scallions and coral.
• In a hot stock pot, coat with a little canola oil and color the lobster heads. Add fennel, onions, carrots, celery, lemongrass and ginger. Saute until soft. Deglaze with wine and reduce. Add tomato paste, bay leaf, peppercorn and water to cover the heads. Simmer slowly for 2 to 3 hours then strain. * If there is any green coral, pull out and dry in 200 degree oven for 4 hours then grind to a red powder for garnishing.
• In a hot saute pan, saute garlic and ginger in butter. Add bok choy, stock and lobster meat. Season and cook until soft. Check for seasoning.
• Mix everything in large bowl. Spray 4 ramekins with pan release and fill 4/5 full. Place in hot bain marie (water up half way) and bake in oven at 300 degrees for 25 minutes or until flans are set.

BALINESE TOMATO AND LEMONGRASS BROTH

Steps:

• In a medium pot, bring stock to a boil. Add lemongrass, chopped tomatoes, shallots, cilantro, ginger, garlic and kaffir lime leaves. Simmer for 45 minutes.
• Strain through a fine sieve. Discard solids. Stir in the fish sauce, adding more if desired. Divide among four serving bowls, and garnish with cucumber, tomato, bean sprouts and cilantro. Serve with a lime wedge.

NOODLE BOWL WITH P.E.I. MUSSELS, GRILLED PINEAPPLE, RICE NOODLES, & GINGER-LEMONGRASS BROTH

Steps:

• To Prepare Ginger lemongrass broth: Medium dice all vegetables, thinly slice ginger and garlic and add to liquid along with bay leaves in medium saucepan, simmer for 1/2 hour. Add scallions and cilantro and simmer for 15 minutes more. Strain through chinios, cool and set aside. While Broth simmers prepare Mussel starter & Chile rouille: Mussel Starter: Slice cilantro and brunoise garlic and ginger. In a bowl mix with oil and red Chile flakes, season with salt and pepper. Fresno Chile rouille: De-stem fresnos but leave the seed. Mix all ingredients in a robo coupe except oil. Slowly drizzle in oil. Will have a loose mayonnaise like consistency. Add salt to taste. Finishing the dish: Pre-heat a large pan or skillet to medium heat with no oil. Add mussel, 8-10 tablespoons of mussel starter and all of the grilled and diced pineapple. Lightly cook until mussels just start to open. Add a generous amount of ginger-lemongrass broth and cover. Cook until mussels completely open, (about 8-10 minutes). Add rice noodles, butter and cilantro and cook until butter is incorporated, season with salt and pepper to taste. Plate Up: Divide up noodles, broth and mussels evenly. Put two crostinis on top of each bowl, add about a tablespoon of rouille on top of crostinis.

MUSSELS IN YUMMILICIOUS LEMONGRASS BROTH

Steps:

• Place stock, ginger, lemongrass and lemon rind in a saucepan over high heat.
• Bring the broth to the boil then add the mussels and cook for 2-3 minutes or until the mussels open.
• Discard any mussels that don't open.
• Serve mussels in deep bowls with the broth and some bread or with some cooked pasta.

THAI ROASTED CHILI SALMON DUMPLINGS IN LEMONGRASS COCONUT BROTH

Steps:

• To Make the Dumplings: In a small bowl mix together the coconut cream, roasted chile paste, salt, sugar and pepper. In food processor workbowl, add the minced lemongrass, green onion and salmon; process into a rough paste. Add the coconut cream mixture;process until it is a smooth paste. Fold in the lime leaves.
• To Fold the Dumplings:Place 1 heaping teaspoon of the filling in the center of the wrapper. Moisten the edges of the wrapper with water. Fold in half to enclose the filling to form a half circle. Pinch the edges together to seal. Set the dumplings on a baking sheet lined with wax paper; cover with a towel. Repeat with the remaining filling and wrapppers. (may freeze them at this point).
• To Make the Broth: Colmbine the coconut milk, chicken stock, galangal, lemongrass and green chilies in a stock pot. jBring to a boil, reduce to a simmer for 15- 20 minutes. Do not continue simmering or the lemongrass will loose its taste. Strain the broth into the soup pot. Add fish sauce, lime leaves, and mushrooms; simmer together for 3-5 minutes. When ready to serve, stir in the lime juice.
• To Cook the Dumplings and Serve: In a large pot, bring 2 quarts of water to a rolling boil. Drop the fresh or frozen dumplings into the boiling water. When the water returns to a boil, with a slotted spoon scoop out the dumplings that flast to the top. Transfer 6 dumplings to each to a soup bowl (flat bowl is best). Ladle about 1 cup of hot brothe into each bowl. Garnish with red chilies, cilantro, and crispy shallot flakes.

HOT AND SOUR CHICKEN AND LEMONGRASS BROTH (ALLEGRA MCEVEDY)

Steps:

• 1 In a medium-size saucepan, sweat the shallots gently in half of the oil. Keep the lid on to soften - but not colour - them. 2 Meanwhile, blitz the garlic, chilli, lemongrass (ditch the woody end) and lime leaves (if you have them) in a blender with the rest of the oil until you have a smooth paste. 3 Stir the paste into the shallots and fry for a couple of minutes before pouring in 1.2 litres of boiling water. 4 Add the chicken breast. Once the liquid has come to a simmer, turn the heat down, put a lid on the saucepan and gently poach the chicken for 8-10 minutes (depending on size). 5 Lift the breast out, toss in the halved tomatoes, turn the heat off and keep covered. 6 Season the broth with lime juice and fish sauce until sharp and slightly salty. 7 In a bowl, lightly toss the spring onions, coriander sprigs and bean sprouts together. 8 Once cool enough to handle, tear the chicken breast into strips and stir back into the soup to warm through. 9 Serve in bowls topped with a handful of the crunchy, fresh vegetables.

GRILLED SALMON IN LEMONGRASS BROTH

Steps:

• Preheat the grill or broiler. Soak the rice sticks in hot tap water for 3 minutes or until softened. Drain. Mince the ginger, lemongrass, lime leaves, and chilies finely by hand or in a small chopper. Bring the water to a boil in a medium saucepan and add the ginger, lemongrass, lime leaves, and chilies. Season to taste with nuoc man. Add the carrots. Shitakes, green onions, and the drained noodles. Simmer about 1 minute. The broth can be made ahead to this point. Just before serving, stir in the tat soi or watercress. This will keep them green and crisp Brush the salmon with the oil and grill or broil 3 minutes per side or until the fish turns opaque and medium rare. Assembly: Ladle the broth into 4 large soup bowls, dividing the vegetables and noodles evenly. Top with the salmon and garnish with cilantro. Cooking with Nora

LEMONGRASS BROTH

Steps:

• Combine first 8 ingredients in large pot. Bringto boil over high heat. Reduce heat to medium-low and simmer 30 mins. Meanwhile, heat 1 T oil in large saucepan over med-hi heat. Add popcorn kernals. Cover. cook until corn kernels stop popping, shaking pot often. Turn off heat under broth. Add popcorn, basil min and tarragon. Steep 15 mins. STrain into another large pot, pressing on solids. Boil until reduced to 9 cups, about 8 minutes. Season with salt and pepper. Cool 1 hour.

MUSSELS IN GINGER AND LEMONGRASS BROTH

Steps:

• Place wine, stock, garlic, ginger, lemongrass, and lemon rind in a saucepan over high heat. Bring the broth to the boil then add the mussels and cook for 2 to 3 minutes or until the mussels have opened. Discard any mussels that don't open. Serve mussels in deep bowls with the broth and some bread. Garnish with chopped scallions.;