Hot And Sour Chicken And Lemongrass Broth Food

CHICKEN IN LEMONGRASS COCONUT BROTH

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.

GINGER-LEMONGRASS BROTH WITH NOODLES, SILKEN TOFU, AND BROCCOLI

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 SOUP WITH CHICKEN AND LEMON GRASS

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.

HOT AND SOUR CHICKEN AND LEMONGRASS BROTH

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.

QUICK & EASY HOT-AND-SOUR CHICKEN NOODLE SOUP

Steps:

• Bring a small pan of water to the boil and cook the noodles following pack instructions. Drain, rinse under cold running water to stop them cooking further, then drizzle over a little oil to prevent them sticking together. Divide between 2 deep bowls.
• Heat a wok over high heat and add the rest of the oil. When it starts to smoke, add the ginger and chilli, then stir-fry for a few secs. Add the chicken and stir-fry for 2 mins. As the meat starts to turn brown, add the rice wine and cook for 3 mins more. Add the vegetable stock, bring to a simmer, then add the mushrooms. Season with the dark soy, light soy and rice vinegar.
• Bring back to a simmer, then add the cornflour paste. Simmer and stir until thickened. Stir in the beansprouts and most of the spring onions, then ladle the soup over the noodles. Serve immediately, scattered with the remaining spring onions.

TOM YUM GAI (THAI HOT & SOUR CHICKEN SOUP)

Steps:

• In a medium-sized soup pot, heat the peanut oil over medium-high heat. Saute the chicken and/or tofu, onion (not the green onions), half each of the ginger and lemongrass until the chicken is only a little bit pink and the onion translucent.
• Add the stock, fish sauce, remaining ginger and lemongrass, kaffir lime leaves, and (optional) serrano chilies. Simmer 10 - 15 minute covered on medium-low heat.
• Add the sugar, Nam Prik Pao, and sliced tomatoes. Simmer an additional 2 minute.
• Turn heat fully to low and add the lime juice to taste. Add half of the diced cilantro and the green onions, then let simmer on low for another few minutes.
• Sprinkle with the remaining cilantro and serve with additional lime juice.

HOT AND SOUR CHICKEN SOUP

Steps:

• Bring stock to the boil in a saucepan over high heat. Add garlic, lemongrass, three-quarters of the chili and half the lime leaves.
• Reduce heat to medium-low. Add chicken. Simmer, uncovered, turning chicken occasionally, for 8 to 10 minutes or until chicken is just cooked through. Transfer chicken to a plate. Allow to cool slightly. Shred chicken and set aside.
• Strain stock mixture into a large heatproof jug or bowl. Return strained stock to saucepan.
• Bring stock to the boil over medium-high heat. Add fish sauce, sugar, 2 tablespoons lime juice and remaining chilli to soup. Stir in 1/2 cup cilantro.
• Divide chicken between serving bowls. Ladle over boiling soup. Top with remaining cilantro and lime leaves. Serve with lime.