Hot And Sour Soup With Chicken And Lemon Grass Recipes

Steps:

• In a medium saucepan, heat chicken stock, tom yam paste, lime leaves, lemon grass, lime juice, fish sauce, chiles, and sugar. Once it has come to a boil, add mushrooms and simmer for 2 minutes. Add shrimp and scallions and cook for 2 to 3 minutes allowing the shrimp to cook but still be tender. Sprinkle with cilantro and serve immediately. Place extra cilantro on the table for people to add more.

Steps:

• Combine chicken broth, lemon juice, lemon zest, garlic, lime juice, lime zest, peppercorns, soy sauce, ginger, fish sauce, and chile pepper in a large pot.
• Remove tough outer stalks from lemongrass. Halve inner stalks and cut into 3-inch peaches. Place in a resealable plastic bag and pound with a hammer until bruised.
• Fill bag with water and pour into the pot. Bring soup to a boil; reduce heat and simmer until flavors combine, about 20 minutes. Strain with a small mesh strainer, discarding solids. Pour strained liquid back into the pot.
• Stir chicken, green onions, carrot, cabbage, mung bean sprouts, Chinese mushrooms, cilantro, Thai basil, and mint into the soup. Simmer over medium heat until carrot is tender, about 10 minutes.
• Spoon 1 teaspoon garlic chile paste into the bottom of each serving bowl and ladle soup on top.

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.

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.

Steps:

• In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
• Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.

Steps:

• In a saucepan, cover the shrimp shells with 4 cups water. Add the lemon grass tops and bring to a boil over high heat. Remove, strain the broth and return it to the saucepan.
• Add the mushrooms, lemon grass pieces and tomato. Bring to a boil, reduce the heat to medium and simmer for 4 minutes. Add the shrimp and simmer until they are opaque, about 2 minutes. Pour into a tureen. Stir in the scallion, bean sprouts, lime zest and juice, pepper, fish sauce, chili flakes and chili oil. Serve with the rice.

Steps:

• In a medium saucepan, heat chicken stock, tom yam paste, lime leaves, lemon grass, lime juice, fish sauce, chiles, and sugar. Once it has come to a boil, add mushrooms and simmer for 2 minutes. Add shrimp and scallions and cook for 2 to 3 minutes allowing the shrimp to cook but still be tender. Sprinkle with cilantro and serve immediately. Place extra cilantro on the table for people to add more.