Chicken in Lemongrass Coconut Broth recipe
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Ingredients
- 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
- 550.5 caloriescarbohydrate: 56.5 gcholesterol: 44.6 mgfat: 24.2 gfiber: 4.3 gprotein: 29.8 gsaturatedFat: 19.3 gservingSize: -sodium: 1646.4 mgsugar: 9.6 gtransFat: : -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.