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.
THAI CHICKEN SOUP
Ginger and chiles give this Southeast Asian rendition its aroma and spice, while lemongrass lends the soup a seductive floral note. By swapping the traditional seasonings for more exotic ones, you achieve a soup that's just as soothing as the original but with nuanced layers of flavors.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Bring chicken, water, and 1 1/2 teaspoons salt to a boil in a large stockpot. Skim foam. Add garlic, ginger slices, shallots, cilantro, 1/2 cup lemongrass, and the lime zest. Reduce heat. Simmer, partially covered, for 30 minutes.
- Remove breast, and set aside. Simmer, partially covered, for 30 minutes.
- Strain soup through a sieve. Reserve legs and thighs, and discard remaining solids. Return soup to stockpot. Let chicken cool slightly. Remove meat from bones, and slice.
- Stir chiles, ginger matchsticks, and sliced lemongrass into strained soup. Simmer for 10 minutes. Skim fat. Stir in lime juice and fish sauce. Season with salt. Garnish with cilantro, and serve with lime wedges.
Nutrition Facts : Calories 360 g, Cholesterol 117 g, Fiber 1 g, Protein 38 g, SaturatedFat 5 g, Sodium 629 g
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