LEMONGRASS IN SOUP RECIPES

LEMONGRASS CHICKEN SOUP RECIPE | MARTHA STEWART

Lemongrass Chicken Soup Recipe | Martha Stewart image

In Chinese cultures, lemongrass and cilantro are considered yin ingredients -- cooling elements that are ideal on hot days. The subtle heat of ginger and chile, combined with the bright aroma of fresh mint, enlivens this lightened rendition of chicken soup.

Provided by Martha Stewart

Categories Soup Recipes

Number Of Ingredients 12

Ingredients

2 pounds skinless chicken legs
4 lemongrass stalks, white and pale-yellow parts only, smashed and chopped
4 scallions, halved crosswise
1 onion, halved lengthwise
2 ounces ginger (1-inch piece), 1/2 thinly sliced and 1/2 julienned
1 fresh Thai or serrano chile, seeded
1 teaspoon black peppercorns
10 cups water
5 stems fresh cilantro, plus 1/3 cup leaves
3 stems fresh mint, plus 1/4 cup thinly sliced leaves
1 1/2 tablespoons fish sauce
1 cup mung bean sprouts

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.

Nutrition Facts : Calories 327 g, CholesterolContent 181 g, FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 2 g, SodiumContent 727 g

SIMPLE THAI-STYLE LEMONGRASS SHRIMP SOUP RECIPE - FOOD.COM

Simple Thai-style Lemongrass Shrimp Soup Recipe - Food.com image

You won't believe how easy and good it is. Try this and you may never be able to eat a shrimp soup in a Thai restaurant again. This is a blend of two recipes from a really good Thai cookbook, adapted to use easier-to-find ingredients (as recommended in the book, ginger instead of galangal, lime juice instead of lime leaves) and simplified a little. You can make it also with thinly sliced chicken breast instead of shrimp if you add the chicken about the time you add mushrooms and tomatoes and cook everything for a bit longer.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 stalk lemongrass
6 slices gingerroot
1 lime
2 small red chilies
4 cups water
4 tablespoons fish sauce
1 teaspoon chili paste with garlic
6 ounces tomatoes, cut into chunks
4 ounces mushrooms, sliced (I use white or baby bella)
25 small cooked shrimp
2 tablespoons cilantro

Steps:

Cut off the dry end and a few top leaves of the lemongrass stem.
Bruise the stem with the handle of a knife and cut into 1-inch long pieces.
Reserve.
Bruise the chilies, cut them in half, scoop out and discard the seeds.
Reserve the chilies.
Bring the water to boil.
Add lemongrass and ginger, and squeeze out half the lime into the water.
Boil 2-3 minutes.
Add fish sauce and chili-garlic paste.
Cook for another minute.
Add tomatoes and mushrooms.
Cook for 2-3 minutes (or longer, until it boils and the tomatoes start to fall apart).
Squeeze the other half of the lime into the soup.
Take off the heat.
Add the chilies and let stand a few seconds, then add the shrimp.
Garnish with cilantro and serve immediately.
Leave lemongrass, ginger and chilies in the soup and either try to pour the soup without them, or, better, pour the soup with chunks of lemongrass and ginger in it and warn your guests not to eat these.
They do add flavour when left in the soup while you eat it.

Nutrition Facts : Calories 37, FatContent 0.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 1426.9, CarbohydrateContent 7.6, FiberContent 1.7, SugarContent 3.9, ProteinContent 2.8

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