Spicy Chicken Soup With Hints Of Lemongrass And Coconut Milk Recipes

Steps:

• Place the chicken stock (or broth) in a stockpot, add lemon grass, ginger and lime leaves. I recommend slicing the lime leaves along the veins almost to the midrib to allow for more flavor release. These kaffir lime leaves are used in the same fashion we season soups with bay leaves. Bring the broth to a slow boil over medium heat.
• Add sliced chicken, mushrooms, water chestnuts, salt, lime juice, fish sauce and sugar, reserving more lime juice and fish sauce to add later to taste.
• Cook slowly, uncovered for 10 - 15 minutes, then add coconut milk, cilantro, green onion, tomato, fresh coconut meat, bruised chilies, and red curry paste. Stirring frequently, bring almost to a boil, then remove from heat and serve if you are happy with the flavor of lime juice to fish sauce in conjunction with the other ingredients. Cook this soup gently to prevent the coconut milk from separating.

Steps:

• Toss chicken with cornstarch. In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes. Remove from pot., In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Reduce heat; simmer, covered, 20 minutes., Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes. Serve with green onions and lime wedges.

Steps:

• Melt the butter in a medium skillet over medium heat. Add the half the onion and all the garlic and cook, stirring frequently, until both begin to soften, about 7 minutes. Add the salt (if using), black pepper, sugar, chopped ginger and chicken. Cook over medium-high heat until the sugar melts and the onion mixture and chicken begin to brown, about 15 minutes.
• Add the remaining onion, the chili peppers, lemon grass, curry powder, soy sauce, fish sauce and coconut milk. Stir, reduce the heat to medium-low, cover, and cook until the chicken is no longer pink at the center, about 10 minutes. Remove the lid and simmer (adjusting the heat if necessary) until the sauce thickens and the chicken is tender, about 10 minutes more.
• Serve warm garnished with coconut shavings if desired. This dish tastes even better the next day!

Steps:

• Place stock in a pot and add lemon grass,kaffir lime leaves,and onions.
• Bring to boil over medium heat.
• Add the mushrooms,chicken,lime juice,fish sauce,sugar and salt.
• Cook slowly uncovered for 10 minutes then add coconut milk and chillies.
• Bring to almost a boil,stirring frequently,then remove from heat and serve,garnishing with the coriander sprigs.

Steps:

• Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
• Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
• Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
• Stir in mushrooms and cook for 5 more minutes.
• Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
• Skim off any excess oil and fat that rises to the top and discard.
• Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
• Remove from heat and add about 1/2 the cilantro.
• Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.

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.