- 4 cups coarsely chopped cabbage
- 1 large white onion, coarsely chopped
- 6 ounces fresh shiitake mushrooms
- 2 cups chopped fresh fennel bulb
- 3 large whole lemongrass stalks, cut into 1/4-inch-thick rounds
- 1 large head of garlic, cut crosswise in half
- 1 ounce dried shiitake mushrooms
- 1 tablespoon vegetable oil
- 1/2 cup raw popcorn kernels
- 1/3 cup (packed) chopped fresh basil
- 1/3 cup (packed) chopped fresh mint
- 1/3 cup (packed) chopped fresh tarragon
Combine first 8 ingredients in large pot. Bring to boil over high heat. Reduce heat to medium-low and simmer 30 minutes.
Meanwhile, heat 1 tablespoon oil in large saucepan over medium-high heat. Add popcorn kernels. Cover; cook until corn kernels stop popping, shaking pot often.
Turn off heat under broth. Add popcorn, basil, mint, and tarragon. Steep 15 minutes. Strain into another large pot, pressing on solids in strainer. Boil until reduced to 9 cups, about 8 minutes. Season with salt and pepper. DO AHEAD Can be made 2 days ahead. Cool 1 hour. Cover; chill.
Ramen with Lemongrass-Ginger Broth
Soothing and warming, my ramen with lemongrass-ginger broth is like a savory elixir that just makes you feel comforted. Prepared in 20 minutes, this quick, easy, and flavorful ramen recipe is infused with healthy, aromatic ingredients such as fresh lemongrass, ginger, and garlic, and topped with your favorite additions such as fresh bok choy, shredded chicken, green onions and red chilis!
Healing Lemongrass & Mushroom Broth
Introducing the soup you need when you’re not feeling too well or when you have a cold. When you are craving something light, healthy, and warming.
This recipe is inspired by a Vietnamese soup called “Nấm Hấp Sả”. As opposed to many Vietnamese soups that are rich and spicy, this soup is light and delicate. The broth is infused with lemongrass and ginger, and served with different kinds of mushrooms.
It’s very easy to make, quick, and is perfect to warm you up!
We will need just 5 ingredients to make the broth. First we sauté minced lemongrass, ginger, and mushrooms. Here, I went with a mix of clamshell mushrooms, chanterelles, and some king oysters (not pictured). While the traditional dish makes use of chanterelles, feel free to use your favorite mushrooms or what you have on hand.
Next, pour in water, salt, and a teaspoon of maple syrup. For extra lemongrass taste, we will also add whole lemongrass stalks that we will slightly crush to release more flavor.
Simmer for about 15 minutes and serve piping hot with fresh cilantro and ground black pepper! I found out it tastes even better the next day as the flavors have time to merge.
I hope you will love this lemongrass and mushroom broth, it’s delicious, warming, healthy, and very easy to make!
How to buy Thai lemongrass
Lemongrass is mostly available in the grocery stores especially in Asia. Check in the freezer section, if you cannot find in the vegetable areas. Avoid buying the ones which are brown, crumbling or crusty. These stalks are never nutritious or fragrant because they are either old or rotten.
You can also buy dried lemongrass that is sold in bottles whereas the fresh one is sold in packets of six or eight pieces.
3. Stuffed Peppers With Greens, Wild Rice, and Lemongrass
Supply: Stuffed Peppers With Greens, Wild Rice, and Lemongrass
A easy combination of veggies and wild rice cooked in olive oil will get stuffed into candy bell peppers for a wholesome gluten-free meal that can be ready vegan. You’ll love Tori Cooper‘s Stuffed Peppers With Greens, Wild Rice, and Lemongrass!
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For the base, heat a large flameproof casserole over a medium heat. Add the olive oil and seal the chicken for 3-4 minutes on each side until it just starts to colour. Add the carrots, lemongrass, thyme and half the coriander stalks. Cook for 5 minutes until the chicken has more colour and the vegetables are also coloured slightly.
For the broth, transfer the chicken and vegetables to a large, lidded, deep saucepan and cover with approximately 2 litres/3½ pints cold water. Bring to the boil and skim off any foam. Add the carrots, bruised lemongrass, thyme and the remaining coriander stalks. Turn the heat down to very low, cover and cook for about 1½ hours until the chicken starts to fall from the bone.
Remove the chicken and let it cool. Strain the broth and reserve the vegetables. Return the broth to the heat and simmer for about 10-15 minutes uncovered, until the broth has reduced by one third.
Meanwhile, carefully lift the quartered carrots out of the strainer discarding the rest of the vegetables. Finely chop the carrots and put in deep soup bowls.
When the chicken is cool enough to handle, remove the skin then pull the meat from the bones and tear it up into small pieces. Add the chicken and a pinch of salt and pepper to the bowls, then scatter over the coriander leaves. Sprinkle the lime zest over and drizzle with extra virgin olive oil.
Remove the tough outer leaves, top and root from the remaining lemongrass stalk, then slice very thinly and add to the bowls. By now, the broth should be ready, so simply add a couple of ladleful’s to each bowl before serving.
WHAT IS LEMONGRASS?
Lemongrass is a fibrous stalk with light citrusy flavor. Although I discovered lemongrass through Vietnamese and Thai cuisine, it is also used in other Southeast Asian and South Asian cooking (Malaysian, Indian, etc.). Lemongrass is usually grown in the ground, with most of the stalk buried underneath the soil and long thin leaves shooting up from the top . By the time the lemongrass stalks reach our farmers markets or grocery stores, these long leaves are often trimmed. What’s left are lemongrass stalks that are over a foot long with a few inches of thin leaves at the top (see photo above).
You can use lemongrass to flavor broths, marinades, or use it to make curry pastes. If you’ve never cooked with lemongrass, it might be intimidating because the stalks of lemongrass are dense and firm. I certainly was intimidated. Over time, you’ll get a feel for which parts of the lemongrass to use. The following are tips on how to cook with lemongrass.
We have several Christmas traditions in our home we factor in every December and a few of these include opening new pyjamas on Christmas Eve, and marking off December days on an advent calendar. These are the moments we carry with us, not the gifts we receive, and it’s these special times we like to reflect upon with our own family while we create new memories.
As children we did not have family close by, so Christmas’s were spent with friends. There would be Christmas music and singing, a traditional turkey dinner complete with Christmas cake, and lots of laughter. As adults with our own families we also spend Christmas with friends since our family is not near by.
Pork Fondue in Lemongrass Broth
- In a saucepan combine vegetable stock, 1 cup water, ginger, garlic, lemongrass, shallot stems, coriander stems, soy sauce, rice wine vinegar, and mirin. Bring to boil then simmer for 30 minutes and strain to remove the aromatics and let the broth stand. Just before serving pour broth into a saucepan without using the sediment that is at the bottom, bring to the boil again ready for serving.
- For the crispy leeks, using half of the leek slice thinly. Pour peanut oil into a heavy small saucepan to a depth of 1 inch and heat over high heat. Fry leeks until golden brown, about 30 seconds. Remove leeks and drain on paper towel and set aside.
- Rub salmon fillets with olive oil and season with salt and pepper. Place a non-stick pan over medium-high heat and add a little olive oil. Place the remaining two leek halves around the outside of the pan and the salmon fillets. Sauté the leeks just until tender turning once (about 3-4 minutes). Cook the salmon fillets top side down first for 4 to 5 minutes or until golden. Turn and cook a further 2 to 3 minutes for medium or until cooked to your liking.
- Steam bok choy, just before serving.