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Spicy Lemongrass and Ginger Broth

IngredientsPoultry, Vegetables
Menu PartSoup
Cuisine TypeAsian

Source: Rex Hospital (Raleigh, N.C.)

This flavorful broth would be a great base for ramen soup.


1 gal. chicken stock
9 stalks lemongrass
1 cup fresh peeled, sliced and quartered ginger
10 minced small Thai chiles
3/4 cup nam pla
3 tbsp. freshly grated lime zest
1 1/2 cups cilantro leaves
1 cup thinly sliced scallions
2 tbsp. kosher salt


  1. Trim Lemongrass of its outer layer, and gently bruise with the back of a chefs knife. Cut into three inch pieces, and add to stock.
  2. Bring stock to boil, then reduce to simmer. Add ginger, chiles, and fish sauce. Simmer for about 20 minutes.
  3. Remove lemongrass and ginger, add cilantro, scallions, salt, lime juice and zest to the broth. Simmer for 10 additional minutes. Reserve hot until ready to use.

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