How to Make Chicken in Lemongrass Coconut Broth - A Step-by-Step Guide

Chicken in Lemongrass Coconut Broth is a flavorful and aromatic dish that combines the fragrant spices of Southeast Asia with tender chicken and a creamy coconut broth. This recipe is perfect for anyone looking to explore the bold and vibrant flavors of Thai and Vietnamese cuisine.

The star ingredient of this dish is lemongrass, a staple in Southeast Asian cooking. Lemongrass adds a bright, citrusy flavor and delicate aroma that pairs perfectly with the rich and creamy coconut broth. ...

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Ingredients

  • 1 fresh lemongrass stalk, outer leaves removed
  • 2 quarts chicken stock
  • ½ cup minced fresh ginger, divided
  • 4 makrut lime leaves
  • 1 tablespoon minced garlic
  • 1 tablespoon Sriracha chile sauce
  • 1 ½ pounds skinless, boneless chicken breast halves, cut into 1-inch strips
  • ½ cup fresh cilantro, bundled
  • 2 (14 ounce) cans coconut milk
  • 3 tablespoons brown sugar
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 6 (3 ounce) packages ramen noodles (exclude seasoning packets)
  • 2 large carrots, shredded
  • 1 cup chopped tomatoes
  • 3 green onions, chopped
  • ¼ cup chopped fresh cilantro, or to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 8

  • 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.
  • Nutrition

    551 cal.

    • Total Fat: 24g
    • Saturated Fat: 19g
    • Cholesterol: 45mg
    • Sodium: 1646mg
    • Total Carbohydrate: 57g
    • Dietary Fiber: 4g
    • Total Sugars: 10g
    • Protein: 30g
    • Vitamin C: 13mg
    • Calcium: 89mg
    • Iron: 7mg
    • Potassium: 541mg