GINGER-LEMONGRASS BROTH WITH NOODLES, SILKEN TOFU, AND BROCCOLI
Cozy up with this warming, Southeast-Asian-inspired soup that features a lemongrass-scented broth, silken tofu, and tender noodles. To ward away any sign of a cold, a serving of vitamin C-packed broccolini is stirred in at the end.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 14
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.
SLICED TOMATOES WITH FRESH BASIL AND AGED BALSAMIC
Provided by Robin Miller : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Arrange tomato slices on a plate. Layer with basil leaves. Drizzle vinegar and oil. Sprinkle salt and black pepper over top.
BALINESE TOMATO AND LEMONGRASS BROTH
Provided by Amanda Hesser
Categories soups and stews, appetizer
Time 1h
Yield 4 small servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 2 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 699 milligrams, Sugar 11 grams
TOMATO WATER
Ureña uses tomato water for his yogurt sorbet, tomato terrine and gazpacho. It may also be blended with vodka for a tomato martini.
Provided by Amanda Hesser
Categories non-alcoholic drinks
Time 5m
Yield Makes about 5 cups
Number Of Ingredients 5
Steps:
- Combine all the ingredients and let marinate overnight. Purée in a blender, then let it strain through a jelly bag over a bowl. (This will take several hours.) Chill.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 0 grams, Carbohydrate 16 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 804 milligrams, Sugar 11 grams
RHUBARB SPRITZER
Provided by Amanda Hesser
Categories non-alcoholic drinks
Time 20m
Yield Makes about 1 1/3 cups rhubarb juice; serves 4 to 5
Number Of Ingredients 5
Steps:
- In a medium saucepan, bring 1/2 cup water, sugar, rhubarb and lemongrass to a boil. Reduce to a simmer and cook until the rhubarb is tender, about 10 minutes. Push through a fine-mesh sieve. Let cool.
- Fill 4 small glasses halfway with ice. Pour into each glass a scant 1/4 cup rhubarb juice, then top with soda water to taste. Garnish with a basil leaf.
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SPICY LEMONGRASS BROTH – THE FUZZY ARTICHOKE
From thefuzzyartichoke.com
4.3/5 (11)Total Time 20 minsCategory Lunch, SoupCalories 51 per serving
- Crush the lemongrass slightly with the end of knife and cut into 1-2 inch pieces. Next slice the red Thai chili, ginger and garlic and zest and juice the lime.
- Bring the stock and water to a boil in a large stock pot. Stir in the Thai curry paste and the soy sauce.Add the lemongrass, Thai chili, ginger, garlic and lime zest and juice to the pot. Reduce the heat and let simmer for about 10 minutes, stirring now and then
- Taste and adjust seasoning. Strain the broth and discard the solids. Store the broth in a resealable container.
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