Spicy Lemongrass and Ginger Broth
| Serves | 14 |
|---|---|
| Ingredients | Poultry, Vegetables |
| Menu Part | Soup |
| Cuisine Type | Asian |
Source: Rex Hospital (Raleigh, N.C.)
This flavorful broth would be a great base for ramen soup.
Ingredients
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
Steps
- 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.
- Bring stock to boil, then reduce to simmer. Add ginger, chiles, and fish sauce. Simmer for about 20 minutes.
- 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.