Thai Chicken Noodle Soup with Lemongrass blends the soothing flavors of lemongrass and coconut milk with the bite of chilies. Chicken, bok choy, carrots and mushrooms give body to the flavorful broth.
CHARLESTON, W.Va. -- Last May, I had a chance to leisurely explore a well-stocked nursery. The nursery had a selection of less common plants -- not just your garden-variety impatiens and petunias.The herb section was particularly intriguing. I picked up a little pot of lemongrass and a curry plant, thinking it would be fun to try them out in Asian, and especially Thai, recipes. They both grew robustly in their pots through the summer. Very robustly. I'm glad I didn't plant them in the ground because lemongrass, it turns out, can be invasive.Every time I watered the curry plant with its tiny gray needle-shaped leaves, its distinctive aroma wafted up, causing my mouth to water in anticipation of curry dishes. As I looked for recipes using fresh curry, I was disconcerted to see the leaves pictured were both green and larger. It turns out that my curry plant is named for its aroma and appearance and is not a culinary herb. The plant identification tag probably gave that information, had I bothered to read it before transplanting it.Also, it turns out that the green curry leaves don't really have a curry taste. They add a delicate lemony flavor to dishes instead. Curry powder is ground from a variety of toasted spices such as cumin, turmeric, coriander, mustard, ginger, garlic, chilies, cloves and salt.
The lemongrass plant offered better culinary options. Standing about 3-feet tall, the unprepossessing plant resembles a stand of, well, grass. Most of the lemon flavor is concentrated in the bottom 5 inches of the stock.If you use lemongrass, which is available in the fresh herb section of some grocery stores, in recipes, cut lemongrass at the base and trim off the top leaves, leaving about 4 inches of the stalk. If you're not cutting it fresh, you'll need to trim the top and base of the stalks because they are likely to have dried out slightly. To use in teas, broths and soups, crush the stalks with the side of a knife to release aromatic oils, then cut into 1-inch pieces and add to recipe. Remove the pieces before eating, as they tend to be woody.For use in marinades, stir-fries, salads, spice rubs and curry pastes, trim the top and base of the stalks, then peel off any dry or tough outer layers. Finely chop or mince and brown with other aromatics in the recipe for the strongest flavor.I decided to use the first of my lemongrass in Thai Chicken Noodle Soup with Lemongrass. The delicate combination of lemongrass and coconut milk married well with chicken. It was a soothing dish on a cold day.Reach Julie Robinson at firstname.lastname@example.org or 304-348-1230.Thai Chicken Noodle Soup with LemongrassServes 2 to 3
6 ounces egg noodles6 cups chicken stock1 to 2 stalks fresh lemongrass, minced, OR 4 tablespoons lemongrass paste1 pound bone-in chicken breast or thigh
3 cloves garlic, minced1 thumb-sized piece ginger, shredded1 red or green hot chili, sliced1 large carrot, julienned1 tablespoon oyster sauce1/2 tablespoon brown sugar
2 tablespoons fish sauce2 to 3 cups baby bok choy chopped1 tablespoon fresh lime juice1/2 cup coconut milk1/3 cup fresh cilantroOptional extra vegetables: sliced mushrooms and/or broccoli segmentsPREPARE
noodles according to instructions on package. Drain and rinse with cold water to keep from sticking. Set aside.
stock to a boil in a large soup pot. Add prepared lemongrass and the chicken. Boil gently over medium-high heat 3 to 4 minutes.REDUCE
to medium heat and add the garlic, ginger, chili and carrot. If adding mushrooms, add them now. Simmer 2 to 3 more minutes.ADD
the oyster sauce, fish sauce, brown sugar and broccoli, if using. Continue simmering the soup 2 to 3 more minutes.ADD
chopped baby bok choy. Stir and simmer 30 seconds.REMOVE
chicken, cool slightly, and remove meat from skin and bones.REDUCE
heat to low. Add the coconut milk and lime juice, stirring well to incorporate.MOUND
a generous amount of the cooked noodles in each bowl. Ladle hot soup over them and top with fresh cilantro. Serve with chili sauce on the side, for those who prefer spicier foods.Pork and Lemongrass Meatballs in Lettuce CupsMeatballs
1 pound ground pork1 lemongrass stalk, bottom 5 inches only, smashed with rolling pin, then minced1/4 cup chopped shallots2 tablespoons chopped fresh cilantro2 tablespoons fish sauce
2 garlic cloves, chopped1 tablespoon vegetable oil1 teaspoon sugar1/2 teaspoon ground white pepperDipping sauce
1 lemongrass stalk1/4 cup fresh lime juice1/4 cup fish sauce2 tablespoons chopped fresh cilantro2 tablespoons coarsely grated carrot4 teaspoons (packed) golden brown sugar2 teaspoons minced green Thai chili or serrano chili with seeds2 tablespoons vegetable oil1 head of butter lettuce, leaves separated1 small English cucumber, thinly slicedCHILL
pork in freezer while making lemongrass paste.COMBINE
lemongrass, 1/2 teaspoon salt, shallots, cilantro, fish sauce, garlic, vegetable oil, sugar and white pepper in processor; pulse until paste forms. Add chilled pork; pulse to blend.SHAPE
into 24 balls, each about 1 tablespoonful. Place on rimmed baking sheet. Cover; chill at least 1 hour and up to 1 day.Dipping SauceCUT
bottom 3 inches from lemongrass. Smash with rolling pin, then mince. Measure 1 tablespoon of lemongrass and place in small bowl. Reserve the rest for another use. Add lime juice, fish sauce, cilantro, carrot, sugar and chili to bowl; whisk until sugar dissolves.HEAT
oil in large skillet over medium heat. Add meatballs; brown until cooked through, turning occasionally, about 15 minutes. Transfer to one side of a large platter.ARRANGE
lettuce leaves and cucumber on platter with meatballs. Place meatballs in leaves, garnish with cucumber, and drizzle dipping sauce over.Source: epicurious.comLemongrass Chicken
8 boneless, skinless chicken thighs1 teaspoon salt1 tablespoon garlic, minced2 tablespoons ginger, grated2 sticks lemongrass, white part only, very finely chopped2 spring onions, finely chopped green and white3 red chilies, chopped1 tablespoon brown sugar2 tablespoons vegetable oil1 lime, cut into wedgesFresh cilantroTRIM
any excess fat from the thigh sections.COMBINE
salt, garlic, ginger, lemongrass, spring onions, chilies, brown sugar and oil in a plastic zipper bag.ADD
chicken to bag and marinate for 10 minutes.HEAT
grill to medium high temperature.GRILL
the chicken for about 10 minutes. Turn and grill until thoroughly cooked.