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.
HOT AND SOUR CHICKEN SOUP
Very good and very easy to make Asian soup. My husband is a chef, and he said that this was fantastic! (He's hard to impress.) We finished the pot in one sitting.
Provided by MORPHIUS_RAE
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
- Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
- Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.
Nutrition Facts : Calories 216.9 calories, Carbohydrate 9.3 g, Cholesterol 109.6 mg, Fat 7.7 g, Fiber 1.1 g, Protein 26.8 g, SaturatedFat 1.6 g, Sodium 1095.3 mg, Sugar 2.4 g
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
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
HOT AND SOUR CHICKEN AND LEMONGRASS BROTH
Make and share this Hot and Sour Chicken and Lemongrass Broth recipe from Food.com.
Provided by hectorthebat
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium-size saucepan, sweat the shallots gently in half the oil. Keep the lid on to soften - but not colour -them.
- 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.
- Stir the paste into the shallots and fry for a couple a minutes before pouring in 1.2l of boiling water.
- 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).
- Lift the breast out, toss in the halved tomatoes, turn the heat off and keep covered.
- Season the broth with lime juice and fish sauce until sharp and slightly salty.
- In a bowl, lightly toss the spring onions, coriander sprigs and bean sprouts together.
- Once cool enough to handle, tear the chicken breast into strips and stir back into the soup to warm through.
- Serve in bowls topped with a handful of the crunchy fresh vegetables.
Nutrition Facts : Calories 193.6, Fat 13.8, SaturatedFat 2.3, Cholesterol 23.2, Sodium 29.6, Carbohydrate 10.6, Fiber 1.9, Sugar 3, Protein 9.2
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.
More about "hot and sour chicken and lemongrass broth recipes"
HOT AND SOUR CHICKEN AND LEMONGRASS BROTH | SOUP
From theguardian.com
Estimated Reading Time 1 min
THAI HOT AND SOUR CHICKEN SOUP - STEAMY KITCHEN …
From steamykitchen.com
TOM YUM SOUP (THAI SOUP) | LEMON BLOSSOMS
From lemonblossoms.com
28 SERIOUSLY SPICY SOUP RECIPES
From allrecipes.com
HOT AND SOUR SOUP - JO COOKS
From jocooks.com
4.8/5 (38)Uploaded Sep 24, 2021Category Lunch, SoupPublished Sep 23, 2021
HOT AND SOUR CHICKEN SOUP | TOM YUM GAI | ต้มยำไก่
From rachelcooksthai.com
SHREDDED CHICKEN AND LEMONGRASS SOUP - RACHEL COOKS THAI
From rachelcooksthai.com
CHING'S HOT SWEET AND SOUR CHICKEN | THIS MORNING - ITVX
From itv.com
THAI CHICKEN COCONUT SOUP (TOM KHA GAI) RECIPE | MYRECIPES
From myrecipes.com
RAMEN WITH LEMONGRASS-GINGER BROTH | THE COZY APRON
From thecozyapron.com
SWEET AND SOUR CHICKEN THIGHS | SEASONS AND SUPPERS
From seasonsandsuppers.ca
TOM YUM SOUP RECIPE (TOM YUM GOONG) - THE WOKS OF LIFE
From thewoksoflife.com
RECIPE: LUCY’S WHITE CHICKEN CHILI - FOX10TV.COM
From fox10tv.com
SPICY LEMONGRASS BROTH – THE FUZZY ARTICHOKE
From thefuzzyartichoke.com
HOT AND SOUR SOUP CHICKEN - HASSANCHEF RESTAURANT STYLE RECIPES
From hassanchef.com
CHICKEN-AND-SHRIMP WONTON SOUP WITH LEMONGRASS BROTH RECIPE
From foodandwine.com
You'll also love