- 1 fresh lemongrass stalk, outer leaves removed
- 2 quarts chicken stock
- 1/2 cup minced fresh ginger, divided
- 4 fresh kaffir lime leaves
- 1 tablespoon minced garlic
- 1 tablespoon Sriracha chile sauce
- 1 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch strips
- 1/2 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
- 1/4 cup chopped fresh cilantro, or to taste
- 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.
04/29/2018
recipepes.com
Chicken in Lemongrass Coconut Broth, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
