Hot And Sour Chicken And Lemongrass Broth Allegra Mcevedy Recipes

CAMBODIAN LEMONGRASS CHICKEN SOUP

Steps:

• Combine chicken broth, lemon juice, lemon zest, garlic, lime juice, lime zest, peppercorns, soy sauce, ginger, fish sauce, and chile pepper in a large pot.
• Remove tough outer stalks from lemongrass. Halve inner stalks and cut into 3-inch peaches. Place in a resealable plastic bag and pound with a hammer until bruised.
• Fill bag with water and pour into the pot. Bring soup to a boil; reduce heat and simmer until flavors combine, about 20 minutes. Strain with a small mesh strainer, discarding solids. Pour strained liquid back into the pot.
• Stir chicken, green onions, carrot, cabbage, mung bean sprouts, Chinese mushrooms, cilantro, Thai basil, and mint into the soup. Simmer over medium heat until carrot is tender, about 10 minutes.
• Spoon 1 teaspoon garlic chile paste into the bottom of each serving bowl and ladle soup on top.

HOT AND SOUR SOUP WITH CHICKEN AND LEMON GRASS

Steps:

• To a medium size cooking pot, add chicken broth, ginger and brown sugar.
• To prepare lemon grass; remove all but the bottom 5 inches of the stalks.
• Place 8 to 10 outside lemon grass sheaths into soup pot, (the sheaths are used like a bay leaf).
• Mince the bottom 2 inches of the tender inside leaves and set aside,(require about 3 tablespoons).
• With a potato peeler, peel 6 strips of rind from one lime and add to the broth; (make sure to only use the outer green rind).
• Bring broth to a boil, then reduce heat to a simmer; cover and simmer for 15 minutes.
• While chicken is cooking, grate rind (NO PITH) from the remaining lime and set aside.
• Juice both limes to measure 3 tablespoons of juice and set aside.
• When chicken is cooked through, remove from pot to a plate and shred chicken using 2 forks.
• At this time, strain broth and return to cooking pot. Discard any solids.
• Add shredded chicken into the cooking pot.
• Add minced lemon grass, grated lime rind, lime juice, shallots, fish sauce and garlic chili pepper sauce.
• Bring soup back to a simmer and sprinkle with cilantro.
• Serve immediately.
• In small bowls,mix together with additional chopped cilantro and garlic-chili pepper sauce for additional garnish if desired.

HOT AND SOUR BROTH WITH SHREDDED CHICKEN

Steps:

• In a large saucepan or stockpot, combine the black and tree ear mushrooms, tiger lily buds, and chili peppers with the stock or water. Bring to a boil.
• Remove from the heat and steep for 30 minutes. Remove 2 black and 4 tree ear mushrooms, cut into 1/4-inch slices, and reserve.
• Reheat the stock until almost boiling. Divide the chicken, bamboo, carrots, tofu, and scallions among 4 bowls. Pour the hot broth into the bowls and garnish with the reserved mushrooms, cilantro leaves, and lime, and serve.

HOT AND SOUR CHICKEN AND LEMONGRASS BROTH

Steps:

• In a medium-size saucepan, sweat the shallots gently in half the oil. Keep the lid on to soften - but not colour -them.
• Meanwhile, blitz the garlic, chilli, lemongrass (ditch the woody end) and lime leaves (if you have them) in a blender with the rest of the oil until you have a smooth paste.
• Stir the paste into the shallots and fry for a couple a minutes before pouring in 1.2l of boiling water.
• Add the chicken breast. Once the liquid has come to a simmer, turn the heat down, put a lid on the saucepan and gently poach the chicken for 8-10 minutes (depending on size).
• Lift the breast out, toss in the halved tomatoes, turn the heat off and keep covered.
• Season the broth with lime juice and fish sauce until sharp and slightly salty.
• In a bowl, lightly toss the spring onions, coriander sprigs and bean sprouts together.
• Once cool enough to handle, tear the chicken breast into strips and stir back into the soup to warm through.
• Serve in bowls topped with a handful of the crunchy fresh vegetables.

HOT & SOUR BROTH WITH PRAWNS

Steps:

• Put the vinegar, stock, soy sauce, sugar (start with 1 tbsp and add the second at the end if you want the soup sweeter), ginger, chillies and spring onions in a saucepan and bring to a simmer. Cook for 1 min, then add the prawns to heat through. Serve in small bowls or cups.

GINGER-LEMONGRASS BROTH WITH NOODLES, SILKEN TOFU, AND BROCCOLI

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.

CHICKEN IN LEMONGRASS COCONUT BROTH

Steps:

• 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.

HOT AND SOUR CHICKEN AND LEMONGRASS BROTH (ALLEGRA MCEVEDY)

Steps:

• 1 In a medium-size saucepan, sweat the shallots gently in half of the oil. Keep the lid on to soften - but not colour - them. 2 Meanwhile, blitz the garlic, chilli, lemongrass (ditch the woody end) and lime leaves (if you have them) in a blender with the rest of the oil until you have a smooth paste. 3 Stir the paste into the shallots and fry for a couple of minutes before pouring in 1.2 litres of boiling water. 4 Add the chicken breast. Once the liquid has come to a simmer, turn the heat down, put a lid on the saucepan and gently poach the chicken for 8-10 minutes (depending on size). 5 Lift the breast out, toss in the halved tomatoes, turn the heat off and keep covered. 6 Season the broth with lime juice and fish sauce until sharp and slightly salty. 7 In a bowl, lightly toss the spring onions, coriander sprigs and bean sprouts together. 8 Once cool enough to handle, tear the chicken breast into strips and stir back into the soup to warm through. 9 Serve in bowls topped with a handful of the crunchy, fresh vegetables.