Chicken In Lemongrass Coconut Broth Recipes

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.

Steps:

• Tip all the ingredients except the chicken, lime juice and herbs into a pan, bring to a gentle simmer and cook uncovered at a relaxed bubble for 5 minutes.
• Add the chicken, cover and simmer for 15 minutes, until the chicken is tender. Stir in the lime juice, then scatter over the herbs before serving with rice.

Steps:

• Melt butter in a large skillet on medium heat.
• Add half the onion and all of the garlic and cook, until they both begin to soften, about 7 minutes, stirring frequently.
• Add salt, pepper, sugar, ginger and chicken.
• Cook until the sugar melts and chicken begins to brown, approximately 15 minutes.
• Add the rest of the onion, chile peppers, lemon grass, curry powder, soy sauce, fish sauce (or Worcestershire sauce), and the coconut milk.
• Stir, lower heat to medium-low and cover.
• Cook until the chicken is no longer pink in the middle, about 10 minutes.
• Remove lid and simmer until the sauce thickens and the chicken is tender, about 10 more minutes.
• Serve warm over a bed of rice noodles, or whatever plain starch you prefer.

Steps:

• 1. Heat the oil in a large saute pan over medium heat. Add the onions and chiles and lower the heat. Cook, stirring frequently, for about 10 minutes, or until the onions are golden brown and well caramelized.
• 2. Stir in the ginger and lemongrass and saute for 2 minutes. Add the potatoes and stir to combine. Stir in the black cumin and turmeric. When the spices are well incorporated, stir in the coconut milk and the half-and half. Add salt and remove from the heat.
• 3. Preheat the oven to 300 degrees F.
• 4. Place the chicken in a Dutch oven or another large heavy ovenproof casserole. Pour the coconut mixture over the top of the chicken. Cover and bake for about 1 hour, or until the chicken is very tender.
• 5. Serve, family style, with basmati rice, a green salad, and warm Indian breads.
• Note: In India, the chiles would be left in the finished dish, but if you are concerned about them being eaten, remove them before serving.
• Wine suggestions: Qupe Syrah Louis M. Martini Red Zinfandel

Steps:

• Bring water to boil in covered pot for the pasta.
• Chop the shallots and garlic in the food processor.
• Heat to very hot a nonstick pan large enough to hold all the ingredients,reduce heat to medium-high and pour in the oil.Saute the shallots and garlic until they begin to brown.
• Wash and dry the chicken,and slice into strips 1/4 inch wide. Add to the pan, and saute quickly on both sides to brown.
• Meanwhile, wash,trim and slice the whole mushrooms;wash and trim the stems from the broccoli.When the chicken is browned,push to the side, add the mushrooms and broccoli and reduce heat to medium.
• Remove the tough outer leaves from the lemongrass. Trim the bottoms,and thinly slice the bulbous parts. Grate the ginger; trim, seed and mince the chili. Add the lemongrass and ginger along with the chili, fish sauce, lime juice, curry powder and chicken stock to the chicken mixture, and cook, covered, over medium-low heat.
• Cook the noodles according to package instructions.
• Stir the coconut milk and sugar into the chicken.
• Wash and chop the cilantro. When the broccoli is cooked, remove from heat. When noodles are cooked, drain, and top with chicken-mixture; sprinkle with cilantro.

Steps:

• To Make the Dumplings: In a small bowl mix together the coconut cream, roasted chile paste, salt, sugar and pepper. In food processor workbowl, add the minced lemongrass, green onion and salmon; process into a rough paste. Add the coconut cream mixture;process until it is a smooth paste. Fold in the lime leaves.
• To Fold the Dumplings:Place 1 heaping teaspoon of the filling in the center of the wrapper. Moisten the edges of the wrapper with water. Fold in half to enclose the filling to form a half circle. Pinch the edges together to seal. Set the dumplings on a baking sheet lined with wax paper; cover with a towel. Repeat with the remaining filling and wrapppers. (may freeze them at this point).
• To Make the Broth: Colmbine the coconut milk, chicken stock, galangal, lemongrass and green chilies in a stock pot. jBring to a boil, reduce to a simmer for 15- 20 minutes. Do not continue simmering or the lemongrass will loose its taste. Strain the broth into the soup pot. Add fish sauce, lime leaves, and mushrooms; simmer together for 3-5 minutes. When ready to serve, stir in the lime juice.
• To Cook the Dumplings and Serve: In a large pot, bring 2 quarts of water to a rolling boil. Drop the fresh or frozen dumplings into the boiling water. When the water returns to a boil, with a slotted spoon scoop out the dumplings that flast to the top. Transfer 6 dumplings to each to a soup bowl (flat bowl is best). Ladle about 1 cup of hot brothe into each bowl. Garnish with red chilies, cilantro, and crispy shallot flakes.