Hot And Sour Chicken And Lemongrass Broth Recipes

HOT AND SOUR CHICKEN SOUP

Hot and Sour Chicken Soup image

Very good and very easy to make Asian soup. My husband is a chef, and he said that this was fantastic! (He's hard to impress.) We finished the pot in one sitting.

Provided by MORPHIUS_RAE

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 15

Ingredients

3 cups chicken broth
½ cup water
2 cups sliced fresh mushrooms
½ cup sliced bamboo shoots, drained
3 slices fresh ginger root
2 cloves garlic, crushed
2 teaspoons soy sauce
¼ teaspoon red pepper flakes
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon sesame oil
2 green onions, chopped
¼ cup chopped fresh cilantro
3 tablespoons red wine vinegar
2 tablespoons cornstarch
1 egg, beaten

Steps:

In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.

Nutrition Facts : Calories 216.9 calories, Carbohydrate 9.3 g, Cholesterol 109.6 mg, Fat 7.7 g, Fiber 1.1 g, Protein 26.8 g, SaturatedFat 1.6 g, Sodium 1095.3 mg, Sugar 2.4 g

HOT AND SOUR SOUP WITH CHICKEN AND LEMON GRASS

Hot and Sour Soup With Chicken and Lemon Grass image

A classic comfort food that is easy to prepare. This recipe appeared in our local paper and it is just great.

Provided by William Uncle Bill

Categories Clear Soup

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 cups chicken broth
12 ounces boneless skinless chicken breasts
2 pieces fresh gingerroot, each, about 1/4 inch in thickness
1 teaspoon brown sugar
4 stalks lemongrass
2 whole limes
1 small shallot, minced
2 tablespoons fish sauce
1 1/2 tablespoons chili-garlic sauce
2 tablespoons chopped fresh cilantro

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.

CHICKEN IN LEMONGRASS COCONUT BROTH

Chicken in Lemongrass Coconut Broth image

I made this soup after trying it at a Thai noodle house in my area. I just kept playing around with ingredients until I got something similar. I have the seasonings adjusted to my liking, however there is an adjustment guide in the footnotes if you would like a slightly different flavor. This soup is also good with rice or pasta, but ramen seems to be the favorite. You can use any flavor of ramen noodles.

Provided by QTSunDoll

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 17

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

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.

Nutrition Facts : Calories 550.5 calories, Carbohydrate 56.5 g, Cholesterol 44.6 mg, Fat 24.2 g, Fiber 4.3 g, Protein 29.8 g, SaturatedFat 19.3 g, Sodium 1646.4 mg, Sugar 9.6 g