Chicken in Lemongrass Coconut Broth recipe
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Ingredients
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1 fresh lemongrass stalk, outer leaves removed
2 quarts chicken stock
½ cup minced fresh ginger, divided
4 fresh kaffir lime leaves
1 tablespoon minced garlic
1 tablespoon Sriracha chile sauce
1 ½ pounds skinless, boneless chicken breast halves, cut into 1-inch strips
½ cup fresh cilantro, bundled
2 (14 ounce) cans coconut milk
3 tablespoons brown sugar
2 tablespoons lime juice
1 tablespoon fish sauce
6 (3 ounce) packages ramen noodles (exclude seasoning packets)
2 large carrots, shredded
1 cup chopped tomatoes
3 green onions, chopped
¼ cup chopped fresh cilantro, or to taste
Nutrition Info
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550.5 calories
carbohydrate: 56.5 g
cholesterol: 44.6 mg
fat: 24.2 g
fiber: 4.3 g
protein: 29.8 g
saturatedFat: 19.3 g
servingSize: -
sodium: 1646.4 mg
sugar: 9.6 g
transFat: : -
unsaturatedFat: : -
Directions Chicken in Lemongrass Coconut Broth
Directions
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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.