LEMONGRASS CHICKEN SOUP
In Chinese cultures, lemongrass and cilantro are considered yin ingredients -- cooling elements that are ideal on hot days. The subtle heat of ginger and chile, combined with the bright aroma of fresh mint, enlivens this lightened rendition of chicken soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Place chicken, lemongrass, scallions, onion, sliced ginger, chile, peppercorns, and water in a large pot. Cover, and bring to a simmer. Uncover partially, and gently simmer for 1 hour.
- Add cilantro and mint stems, and simmer for 15 minutes. Add fish sauce, and strain through a cheesecloth-lined sieve. Reserve broth and chicken. Discard remaining solids. Shred chicken meat, and discard bones. Refrigerate broth and chicken separately for at least 4 hours (or overnight).
- Skim fat from broth, and reheat broth. Combine chicken, julienned ginger, cilantro leaves, thinly sliced mint, and bean sprouts in a bowl. Divide broth among bowls, and serve with chicken mixture on the side.
Nutrition Facts : Calories 327 g, Cholesterol 181 g, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, Sodium 727 g
SHREDDED CHICKEN AND LEMON GRASS SOUP
Make and share this Shredded Chicken and Lemon Grass Soup recipe from Food.com.
Provided by Luschka
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove the skin from the chicken thighs and discard; place the thighs in a large pan. Bruise the lemon grass with a rolling pin and crumple the lime leaves in the palm of your hand. Place in the pan with the garlic, chilli, including the seeds, and ginger and 1.5 litres of water. Bring to the boil and simmer for 30 minutes until the chicken is cooked right through.
- Strain the stock into a clean pan then, using 2 forks, shred the meat off the bones. Return the chicken to the pan with the fresh lime juice, soy sauce and sliced salad onions. Heat through gently and when steaming hot, ladle into bowls. Loosely scatter over the coriander leaves and serve.
- For pretty presentation and a little extra flavour, try drizzling a splash of chilli or sesame oil over the surface of each serving.
Nutrition Facts : Calories 327.4, Fat 21.6, SaturatedFat 6, Cholesterol 118.4, Sodium 1119, Carbohydrate 5.6, Fiber 1.2, Sugar 1.8, Protein 27.1
HOT AND SOUR SOUP WITH CHICKEN AND LEMON GRASS
A classic comfort food that is easy to prepare. This recipe appeared in our local paper and it is just great.
Provided by William Uncle Bill
Categories Clear Soup
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To a medium size cooking pot, add chicken broth, ginger and brown sugar.
- To prepare lemon grass; remove all but the bottom 5 inches of the stalks.
- Place 8 to 10 outside lemon grass sheaths into soup pot, (the sheaths are used like a bay leaf).
- Mince the bottom 2 inches of the tender inside leaves and set aside,(require about 3 tablespoons).
- With a potato peeler, peel 6 strips of rind from one lime and add to the broth; (make sure to only use the outer green rind).
- Bring broth to a boil, then reduce heat to a simmer; cover and simmer for 15 minutes.
- While chicken is cooking, grate rind (NO PITH) from the remaining lime and set aside.
- Juice both limes to measure 3 tablespoons of juice and set aside.
- When chicken is cooked through, remove from pot to a plate and shred chicken using 2 forks.
- At this time, strain broth and return to cooking pot. Discard any solids.
- Add shredded chicken into the cooking pot.
- Add minced lemon grass, grated lime rind, lime juice, shallots, fish sauce and garlic chili pepper sauce.
- Bring soup back to a simmer and sprinkle with cilantro.
- Serve immediately.
- In small bowls,mix together with additional chopped cilantro and garlic-chili pepper sauce for additional garnish if desired.
SHREDDED CHICKEN AND LEMON GRASS SOUP
This is a low fat delicate, aromatic broth. It makes a lovely light supper or can serve up to six as a starter. For this soup i use the whole chilli, including the seeds, which, when blended with the other flavours, gives it a wonderful kick. Make sure you use whole thighs with the bones in as this contributes greatly to the flavour of the broth.
Provided by Lene8655
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove the skin from the chicken thighs and discard: Place the thighs in a large pan. Bruise the lemon grass with a rolling pin and crumple the lime leaves in the palm of your hand. Place in the pan with the garlic, chilli, includong the seeds, and ginger and add 1.5 litres of water. Bring to the boil and simmer for 30 minutes until the chicken is cooked right through.
- Strain the stock into a clean pan, then using 2 forks, shred the meat of the bones. Return the chicken to the pan with the fresh lime juice, soy sauce and sliced salad onions. Heat through gently and when steaming hot, ladle into bowls. Loosely scatter over the corriander leaves and serve.
Nutrition Facts : Calories 323.5, Fat 21.6, SaturatedFat 6.2, Cholesterol 118.4, Sodium 1117.2, Carbohydrate 4.7, Fiber 0.9, Sugar 1.5, Protein 26.9
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
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LEMONGRASS CHICKEN SOUP | THE SUBVERSIVE TABLE
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Estimated Reading Time 5 mins
- Butcher Chicken Leg Quarters into two pieces: legs and thighs. Place the chicken pieces into the stock pot. Or, leave them in whole. (I find it cooks faster when butchered into two).
- Prep Lemongrass: place 1 stalk on a cutting board. Pound with a mallet or rolling pin until cracked and splitting apart. Alternately, grip a knife handle with your fist and pound down with the butt of the handle. The bruised lemongrass should be fragrant. Place in stock pot, on top of chicken. Add onion, salt, and water.
- Bring to a boil. Lower heat to medium low and simmer until chicken is tender and the broth looks oily and golden yellow in color, about 30 minutes.
- Meanwhile, place dried rice noodles in a large bowl. Add boiling water (I use my tea kettle) until noodles are covered with liquid. Let stand for 10 minutes. Drain and set aside. It's okay if there are a few pieces of noodle that are still hard.
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