Lemongrass Broth Recipes

SEAFOOD SHUMAI IN A LEMON GRASS BROTH

Steps:

• In a food processor, add seafood mixture, egg, and butter. Pulse until the butter is incorporated but still visible (small pieces). Place 1 tablespoon of mixture on a wrapper and bring up the sides going around the mound. Continue with the remaining mixture and wrappers. Drop, open side up, from 6 inches on a flat surface to flatten the shumai bottoms. Steam shumai for 8 minutes.
• Into 4 soup plates, place 3 shumai each. Ladle 4 ounces broth around the shumai. Serve and enjoy.
• Wine Suggestion: Goldwater Dog Point Marlborough Sauvignon Blanc 1998
• In a food processor, add shrimp, bass, scallops, egg, ginger, and sesame oil. Pulse only a little bit to bring ingredients together. Transfer to a large bowl and fold in scallions and cilantro. Season with salt and pepper.
• In a 2-quart casserole, saute onions, jalapeno, ginger, and lemongrass. Deglaze with fish sauce and reduce by 80 per cent. Add stock and dash of white pepper. Reduce by 20 per cent on a slow simmer, about 45 minutes. Strain and keep hot. Check for seasoning. Squeeze in lemon juice right before serving.

LOBSTER IN LEMONGRASS BROTH WITH TRUFFLED SHIITAKE FLANS

Steps:

• Fill the sink with cold water and add ice cubes. Bring a medium pot of salted water to a boil.
• Meanwhile, numb the lobsters by placing them in the freezer for 30 minutes. Transfer them to a heavy cutting board, insert the tip of a large, heavy knife at the base of the heads, and cut completely through. Remove the claws, knuckles (the sections beneath the claws), and tails. Set the bodies aside for the broth. Cut the tails in half lengthwise up to the flat feathery appendages at the base of the tails (these remain intact) and reserve.
• Transfer the claws to a large heatproof bowl, pour the boiling water over them to cover, and allow them to cook, about 5 minutes. After 3 minutes, add the knuckles. Remove the lobster parts and plunge into the ice water. When the lobster is cold, remove the mea tand reserve.
• To make the broth, split the reserved lobster bodies. Heat a large, heavy pot over high heat. Add the oil and swirl to coat the bottom of the pot. When the oil shimmers, add the lobster bodies and saute, stirring, until the shells turn red, about 10 minutes. Add the tomato paste, fennel, onion, carrot, celery, lemongrass, and ginger and saute, stirring, until the vegetables are soft, about 8 minutes. Add the wine, stir, and reduce the liquid by half, 10 to 15 minutes. Do not boil; it will cloud the broth. Add the bay leaf, peppercorns, and about 8 cups of water to cover the bodies. Reduce the heat and simmer for 2 hours, strain, and keep hot.
• Preheat the oven to 300 degrees F. To make the flans, heat a medium skilled over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the shallots and saute, stirring, until soft, about 5 minutes. Add the mushrooms and saute, stirring, until softened, about 8 minutes. Transfer the mixture to a large bowl and place in the freezer to chill quickly, about 15 minutes. When cold, add the eggs, cream, scallions, and truffle oil and mix.
• Fill a kettle with water and bring to a boil. Spray four 4-ounce ramekins lightly with nonstick cooking spray and have ready a baking dish large enough to hold them. Fill the ramekins four-fifths full with the flan mixture and transfer them to the pan. Add sufficient boiling water to the pan to come halfway up the sides of the ramekins and transfer to the oven. Bake just until the flans are set, about 25 minutes.
• Meanwhile, season the reserved lobster tails with the salt and pepper to taste. Heat a large skillet over high heat. Add the canola oil and swirl to coat the pan. When the oil shimmers, add the tails, feeler sides down. Cook, turning once, until the shells turn red, about 5 minutes. Add the claws, stir, and add 3 cups of the broth. Add the lemon juice and season with the salt and pepper to taste.
• Divide the fondue among 4 large pasta bowls. Carefully invert a flan onto each portion. Top with the lobster tail and claws and ladle the broth around. Garnish with the scallions and serve.
• To make the fondue, heat a large skillet over medium heat. Add 1 tablespoon of the butter and swirl to coat the pan. Add the garlic and ginger and saute, stirring, until soft, about 5 minutes. Add the bok choy and 1/2 cup of the reserved lobster broth. Season with the salt and pepper to taste and cook until the bok choy is soft, about 5 minutes. Fold in the remaining 1 tablespoon of butter, correct the seasonings, and keep warm. Add the knuckles right before serving to warm.

LEMONGRASS BROTH

Steps:

• Combine first 8 ingredients in large pot. Bringto boil over high heat. Reduce heat to medium-low and simmer 30 mins. Meanwhile, heat 1 T oil in large saucepan over med-hi heat. Add popcorn kernals. Cover. cook until corn kernels stop popping, shaking pot often. Turn off heat under broth. Add popcorn, basil min and tarragon. Steep 15 mins. STrain into another large pot, pressing on solids. Boil until reduced to 9 cups, about 8 minutes. Season with salt and pepper. Cool 1 hour.

BALINESE TOMATO AND LEMONGRASS BROTH

Steps:

• In a medium pot, bring stock to a boil. Add lemongrass, chopped tomatoes, shallots, cilantro, ginger, garlic and kaffir lime leaves. Simmer for 45 minutes.
• Strain through a fine sieve. Discard solids. Stir in the fish sauce, adding more if desired. Divide among four serving bowls, and garnish with cucumber, tomato, bean sprouts and cilantro. Serve with a lime wedge.

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.

SALMON WITH GINGER AND LEMON GRASS BROTH

Steps:

• In a large wide saucepan into which a steamer will fit, combine chicken stock and 6 cups water. Place over high heat to bring to a boil. When water boils, add lemon grass, scallion, ginger, lime juice and fish sauce, and reduce heat to low.
• Put salmon in a steamer over simmering broth. Cover and cook just until salmon has turned pale pink. Remove steamer from pan, and add mushrooms and bok choy to broth.
• Return broth to a simmer. Remove lemon grass and discard. Add salmon cubes to broth. Ladle soup into bowls and serve.

LEMONGRASS CHICKEN SOUP

Steps:

• Place chicken, lemongrass, scallions, onion, sliced ginger, chile, peppercorns, and water in a large pot. Cover, and bring to a simmer. Uncover partially, and gently simmer for 1 hour.
• Add cilantro and mint stems, and simmer for 15 minutes. Add fish sauce, and strain through a cheesecloth-lined sieve. Reserve broth and chicken. Discard remaining solids. Shred chicken meat, and discard bones. Refrigerate broth and chicken separately for at least 4 hours (or overnight).
• Skim fat from broth, and reheat broth. Combine chicken, julienned ginger, cilantro leaves, thinly sliced mint, and bean sprouts in a bowl. Divide broth among bowls, and serve with chicken mixture on the side.

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.