Chicken in Lemongrass Coconut Broth Recipe

Ingredients

• 1 fresh lemongrass stalk, outer leaves removed
• 2 quarts chicken stock
• cup minced fresh ginger, divided
• 4 makrut lime leaves
• 1 tablespoon minced garlic
• 1 tablespoon Sriracha chile sauce
• 1 pounds skinless, boneless chicken breast halves, cut into 1-inch strips
• 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
• cup chopped fresh cilantro, or to taste

Directions

1. Begin by mincing the lower two-thirds of the lemongrass stalk. Use the back of a knife to bruise the remaining upper portion of the stalk.
2. In a large pot, pour in the chicken stock. Add the minced lemongrass, the bruised upper stalk, half of the ginger, lime leaves, garlic, and Sriracha sauce. Bring the mixture to a boil, then reduce the heat and allow it to simmer.
3. Once the broth is simmering, add the chicken strips and cook until the chicken is no longer pink in the center, approximately 10 minutes.
4. Remove the lemongrass stalk and lime leaves with a slotted spoon and discard them. Add the cilantro bundle to the broth and simmer for an additional 2 minutes.
5. Stir in the coconut milk, the remaining ginger, brown sugar, lime juice, and fish sauce. Remove the cilantro bundle with a slotted spoon and discard it.
6. Continue simmering the broth for another 5 to 10 minutes, allowing the flavors to meld together.
7. While the broth simmers, bring a large pot of water to a rolling boil. Add the ramen noodles and cook for about 3 minutes, or until softened. Drain the noodles and divide them into serving bowls.
8. Add the shredded carrots, chopped tomatoes, and green onions into the simmering broth, then ladle the broth over the noodles in the bowls.
9. Garnish with the chopped cilantro to serve. Enjoy your flavorful ramen!

Cook's Notes

If the broth isn't salty enough, you can add an extra tablespoon of fish sauce. To balance out any excess sourness, add a tablespoon of white sugar (or more, to taste). If the dish is too spicy, you can add more coconut milk. For a spicier version, simply increase the amount of Sriracha sauce.

Nutrition

Nutrition facts are based on the full recipe, including the ramen and seasoning packets:

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.