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.
LOBSTER IN LEMONGRASS BROTH WITH TRUFFLED SHIITAKE FLANS
Developed at Blue Ginger with Tom Berry, one of my sous chefs, this celebratory dish is an East-West spectacular. One look at the ingredients - lobster with lemongrass, shiitakes with truffles - reveals its multicultural pedigree; to me, however, it's just great eating.
Provided by Ming Tsai
Categories main-dish
Yield Serves 4
Number Of Ingredients 28
Steps:
- Fill the sink with cold water and add ice cubes. Bring a medium pot of salted water to a boil.
- Meanwhile, numb the lobsters by placing them in the freezer for 30 minutes. Transfer them to a heavy cutting board, insert the tip of a large, heavy knife at the base of the heads, and cut completely through. Remove the claws, knuckles (the sections beneath the claws), and tails. Set the bodies aside for the broth. Cut the tails in half lengthwise up to the flat feathery appendages at the base of the tails (these remain intact) and reserve.
- Transfer the claws to a large heatproof bowl, pour the boiling water over them to cover, and allow them to cook, about 5 minutes. After 3 minutes, add the knuckles. Remove the lobster parts and plunge into the ice water. When the lobster is cold, remove the mea tand reserve.
- To make the broth, split the reserved lobster bodies. Heat a large, heavy pot over high heat. Add the oil and swirl to coat the bottom of the pot. When the oil shimmers, add the lobster bodies and saute, stirring, until the shells turn red, about 10 minutes. Add the tomato paste, fennel, onion, carrot, celery, lemongrass, and ginger and saute, stirring, until the vegetables are soft, about 8 minutes. Add the wine, stir, and reduce the liquid by half, 10 to 15 minutes. Do not boil; it will cloud the broth. Add the bay leaf, peppercorns, and about 8 cups of water to cover the bodies. Reduce the heat and simmer for 2 hours, strain, and keep hot.
- Preheat the oven to 300 degrees F. To make the flans, heat a medium skilled over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the shallots and saute, stirring, until soft, about 5 minutes. Add the mushrooms and saute, stirring, until softened, about 8 minutes. Transfer the mixture to a large bowl and place in the freezer to chill quickly, about 15 minutes. When cold, add the eggs, cream, scallions, and truffle oil and mix.
- Fill a kettle with water and bring to a boil. Spray four 4-ounce ramekins lightly with nonstick cooking spray and have ready a baking dish large enough to hold them. Fill the ramekins four-fifths full with the flan mixture and transfer them to the pan. Add sufficient boiling water to the pan to come halfway up the sides of the ramekins and transfer to the oven. Bake just until the flans are set, about 25 minutes.
- Meanwhile, season the reserved lobster tails with the salt and pepper to taste. Heat a large skillet over high heat. Add the canola oil and swirl to coat the pan. When the oil shimmers, add the tails, feeler sides down. Cook, turning once, until the shells turn red, about 5 minutes. Add the claws, stir, and add 3 cups of the broth. Add the lemon juice and season with the salt and pepper to taste.
- Divide the fondue among 4 large pasta bowls. Carefully invert a flan onto each portion. Top with the lobster tail and claws and ladle the broth around. Garnish with the scallions and serve.
- To make the fondue, heat a large skillet over medium heat. Add 1 tablespoon of the butter and swirl to coat the pan. Add the garlic and ginger and saute, stirring, until soft, about 5 minutes. Add the bok choy and 1/2 cup of the reserved lobster broth. Season with the salt and pepper to taste and cook until the bok choy is soft, about 5 minutes. Fold in the remaining 1 tablespoon of butter, correct the seasonings, and keep warm. Add the knuckles right before serving to warm.
CHICKEN IN LEMONGRASS COCONUT BROTH
I made this soup after trying it at a Thai noodle house in my area. I just kept playing around with ingredients until I got something similar. I have the seasonings adjusted to my liking, however there is an adjustment guide in the footnotes if you would like a slightly different flavor. This soup is also good with rice or pasta, but ramen seems to be the favorite. You can use any flavor of ramen noodles.
Provided by QTSunDoll
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 550.5 calories, Carbohydrate 56.5 g, Cholesterol 44.6 mg, Fat 24.2 g, Fiber 4.3 g, Protein 29.8 g, SaturatedFat 19.3 g, Sodium 1646.4 mg, Sugar 9.6 g
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
More about "lemongrass broth recipes"
LEMONGRASS GINGER CHICKEN BROTH RECIPE
From jeanetteshealthyliving.com
5/5 (1)Total Time 10 minsCategory SoupCalories 19 per serving
- Place chicken thighs, onion, celery, ginger and vinegar in slow cooker. Add enough water to just cover the ingredients. Cook for 8-12 hours on a setting so broth is just barely simmering. Strain broth. Reserve 4 cups of rich chicken broth; cool and refrigerate or freeze rest of broth for future use.
- Trim lemongrass stalks off and bottom of lemongrass bulb. Use a mallet to crush lemongrass. Place 4 cups of chicken broth, lemongrass and ginger in a saucepan and bring to boil. Reduce heat to medium low and simmer for 10 minutes. Remove lemongrass and ginger. Season to taste with salt.
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From thecozyapron.com
Cuisine AsianTotal Time 40 minsCategory SoupCalories 516 per serving
- Begin by gathering and prepping all of the ingredients according to the ingredients list above to have ready and organized for use.
- To a medium-large soup pot, add the chicken (or veggie) stock, the ginger, lemongrass, garlic, and sliced green onions, and bring to the boil; then, cover the pot, reduce the heat and allow the broth to simmer very gently for 20 minutes.
- While the broth simmers, prepare your ramen noodles according to the package instructions (add a couple of pinches of salt to the cooking water, to season the ramen.) Drain and keep them warm.
- Once the broth has simmered for 20 minutes, strain the broth into a clean pot and discard the aromatics. Add in the 1 to 1 1/2 teaspoons of rice vinegar according to your taste, as well as the shoyu or soy sauce.
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From thefuzzyartichoke.com
4.5/5 (22)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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