Best 4 Ginger Lemongrass Broth Recipes
Indulge in a symphony of flavors with our delectable Ginger Lemongrass Broth, a culinary masterpiece that tantalizes the taste buds and nourishes the soul. This aromatic broth, brimming with the vibrant essence of ginger and lemongrass, serves as a versatile foundation for a myriad of culinary creations.
Embark on a culinary journey with our diverse collection of recipes, each showcasing the versatility of this extraordinary broth. From the comforting simplicity of a classic Vietnamese Pho to the tantalizing depths of a Thai Lemongrass Chicken Soup, these recipes capture the essence of Southeast Asian cuisine, inviting you to explore the vibrant flavors of this culinary treasure.
For those seeking a hearty and restorative meal, our Vietnamese Beef Noodle Soup promises to satisfy. Savor the tender beef slices swimming in a flavorful broth, complemented by the delicate crunch of bean sprouts and the aromatic freshness of cilantro. Alternatively, embark on a taste adventure with our Thai Lemongrass Chicken Soup, where the zesty tang of lemongrass harmonizes with the subtle heat of chili, creating a symphony of flavors that dances on the palate.
For a lighter and refreshing option, our Ginger Lemongrass Noodle Bowl offers a delicate balance of flavors. Slurp up the slippery noodles, enveloped in a fragrant broth infused with ginger and lemongrass, and relish the symphony of textures and aromas. For a more substantial meal, try our Ginger Lemongrass Stir-Fried Vegetables, where crisp-tender vegetables are tossed in a savory sauce made with ginger, lemongrass, and a hint of chili, resulting in a delightful interplay of flavors.
No matter your culinary preferences, our collection of Ginger Lemongrass Broth recipes promises to transport your taste buds to the vibrant streets of Southeast Asia. Embark on this culinary adventure and discover the transformative power of this aromatic broth.
GINGER-LEMONGRASS BROTH WITH NOODLES, SILKEN TOFU, AND BROCCOLI
Cozy up with this warming, Southeast-Asian-inspired soup that features a lemongrass-scented broth, silken tofu, and tender noodles. To ward away any sign of a cold, a serving of vitamin C-packed broccolini is stirred in at the end.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 14
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.
SHRIMP BROTH WITH LEMONGRASS, CHILI AND GINGER
Steps:
- Peel and devein shrimp; reserve shells. Halve shrimp lengthwise. Transfer shrimp to small bowl. Cover and chill.
- Combine reserved shrimp shells, broth and next 4 ingredients in large pot. Bring to boil. Reduce heat; simmer uncovered 20 minutes to blend flavors, stirring and skimming surface occasionally. (Can be made 1 day ahead. Cover; chill.)
- Strain broth into large bowl, pressing on solids with back of spoon to release as much liquid as possible; discard solids. Return broth to pot. Bring to simmer. Remove from heat. Add shrimp, herbs, chili and lime juice. Cover and let stand until shrimp are opaque, stirring once, about 2 minutes.
- Ladle into bowls. Garnish with lime.
NOODLE BOWL WITH P.E.I. MUSSELS, GRILLED PINEAPPLE, RICE NOODLES, & GINGER-LEMONGRASS BROTH
Steps:
- To Prepare Ginger lemongrass broth: Medium dice all vegetables, thinly slice ginger and garlic and add to liquid along with bay leaves in medium saucepan, simmer for 1/2 hour. Add scallions and cilantro and simmer for 15 minutes more. Strain through chinios, cool and set aside. While Broth simmers prepare Mussel starter & Chile rouille: Mussel Starter: Slice cilantro and brunoise garlic and ginger. In a bowl mix with oil and red Chile flakes, season with salt and pepper. Fresno Chile rouille: De-stem fresnos but leave the seed. Mix all ingredients in a robo coupe except oil. Slowly drizzle in oil. Will have a loose mayonnaise like consistency. Add salt to taste. Finishing the dish: Pre-heat a large pan or skillet to medium heat with no oil. Add mussel, 8-10 tablespoons of mussel starter and all of the grilled and diced pineapple. Lightly cook until mussels just start to open. Add a generous amount of ginger-lemongrass broth and cover. Cook until mussels completely open, (about 8-10 minutes). Add rice noodles, butter and cilantro and cook until butter is incorporated, season with salt and pepper to taste. Plate Up: Divide up noodles, broth and mussels evenly. Put two crostinis on top of each bowl, add about a tablespoon of rouille on top of crostinis.
MUSSELS IN GINGER AND LEMONGRASS BROTH
Steps:
- Place wine, stock, garlic, ginger, lemongrass, and lemon rind in a saucepan over high heat. Bring the broth to the boil then add the mussels and cook for 2 to 3 minutes or until the mussels have opened. Discard any mussels that don't open. Serve mussels in deep bowls with the broth and some bread. Garnish with chopped scallions.;
Tips:
- Choose the freshest ingredients possible. Fresh ginger and lemongrass will give your broth the best flavor.
- Don't be afraid to adjust the ingredients to your liking. If you like a spicier broth, add more ginger. If you prefer a more sour broth, add more lemongrass.
- Simmer the broth for at least 30 minutes. This will allow the flavors to meld and develop.
- Strain the broth before serving. This will remove any solids, such as ginger fibers or lemongrass pieces.
- Serve the broth hot or cold. Ginger-lemongrass broth can be enjoyed on its own or used as a base for soups, stews, or curries.
Conclusion:
Ginger-lemongrass broth is a delicious and versatile recipe that can be enjoyed in many different ways. It's a great way to warm up on a cold day or to boost your immune system during cold and flu season. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen.
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