Chicken in Lemongrass Coconut Broth
Description
Chicken and lemongrass coconut soup with ramen noodles is a flavorful Thai-inspired soup to make on cold evenings.
Ingredients
•
1 fresh lemongrass stalk, outer leaves removed
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2 quarts chicken stock
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1/2 cup minced fresh ginger, divided
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4 makrut lime leaves
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1 tablespoon minced garlic
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1 tablespoon Sriracha chile sauce
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1 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch strips
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1/2 cup fresh cilantro, bundled
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2 (14 ounce) cans coconut milk
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3 tablespoons brown sugar
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2 tablespoons lime juice
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1 tablespoon fish sauce
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6 (3 ounce) packages ramen noodles (exclude seasoning packets)
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2 large carrots, shredded
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1 cup chopped tomatoes
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3 green onions, chopped
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1/4 cup chopped fresh cilantro, or to taste
Directions
1
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.
2
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.
3
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.
4
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.
5
Mix carrots, tomatoes, and green onions into broth. Ladle broth over noodles; garnish with cilantro.