Ginger Lemon Grass Broth

[Kitty]

a warming soup to try!

Ingredients​

• For the Broth:
  • 4 cups vegetable or chicken broth
  • 1 stalk lemongrass, trimmed and smashed
  • 1-inch piece of fresh ginger, sliced
  • 2-3 cloves garlic, smashed
  • 1-2 small red chilies (optional, for heat)
  • 2-3 tablespoons soy sauce (or tamari for gluten-free)
  • Juice of 1 lime
  • Salt, to taste
• For the Noodles:
  • 8 oz rice noodles or your choice of noodles (like soba or egg noodles)
• Optional Toppings:
  • Fresh herbs (cilantro, basil, or mint)
  • Sliced green onions
  • Bean sprouts
  • Sliced carrots or bell peppers
  • Cooked protein (tofu, shrimp, or chicken)

Instructions​

1. Make the Broth:
   • In a large pot, combine the vegetable or chicken broth, smashed lemongrass, sliced ginger, smashed garlic, and chilies (if using). Bring to a simmer over medium heat.
   • Let it simmer for about 15-20 minutes to allow the flavors to meld.
2. Strain the Broth:
   • After simmering, strain the broth to remove the solids, returning the liquid to the pot. Stir in the soy sauce and lime juice. Taste and adjust seasoning with salt or additional soy sauce if needed.
3. Cook the Noodles:
   • In a separate pot, cook the noodles according to package instructions. Drain and set aside.
4. Assemble the Dish:
   • Divide the cooked noodles into serving bowls. Pour the hot ginger lemongrass broth over the noodles.
5. Add Toppings:
   • Top with fresh herbs, sliced green onions, bean sprouts, and any other desired toppings. If using cooked protein, add it on top.
6. Serve:
   • Serve hot and enjoy the fragrant broth with noodles!

 

[bhella]

a warming soup to try!
View attachment 6574

Ingredients​

• For the Broth:
  • 4 cups vegetable or chicken broth
  • 1 stalk lemongrass, trimmed and smashed
  • 1-inch piece of fresh ginger, sliced
  • 2-3 cloves garlic, smashed
  • 1-2 small red chilies (optional, for heat)
  • 2-3 tablespoons soy sauce (or tamari for gluten-free)
  • Juice of 1 lime
  • Salt, to taste
• For the Noodles:
  • 8 oz rice noodles or your choice of noodles (like soba or egg noodles)
• Optional Toppings:
  • Fresh herbs (cilantro, basil, or mint)
  • Sliced green onions
  • Bean sprouts
  • Sliced carrots or bell peppers
  • Cooked protein (tofu, shrimp, or chicken)

Instructions​

1. Make the Broth:
   • In a large pot, combine the vegetable or chicken broth, smashed lemongrass, sliced ginger, smashed garlic, and chilies (if using). Bring to a simmer over medium heat.
   • Let it simmer for about 15-20 minutes to allow the flavors to meld.
2. Strain the Broth:
   • After simmering, strain the broth to remove the solids, returning the liquid to the pot. Stir in the soy sauce and lime juice. Taste and adjust seasoning with salt or additional soy sauce if needed.
3. Cook the Noodles:
   • In a separate pot, cook the noodles according to package instructions. Drain and set aside.
4. Assemble the Dish:
   • Divide the cooked noodles into serving bowls. Pour the hot ginger lemongrass broth over the noodles.
5. Add Toppings:
   • Top with fresh herbs, sliced green onions, bean sprouts, and any other desired toppings. If using cooked protein, add it on top.
6. Serve:
   • Serve hot and enjoy the fragrant broth with noodles!

Yum, I love this idea! I think this broth would be perfect for a light, refreshing soup, though I might toss in some mushrooms for texture!

 

[jannababe]

a warming soup to try!
View attachment 6574

Ingredients​

• For the Broth:
  • 4 cups vegetable or chicken broth
  • 1 stalk lemongrass, trimmed and smashed
  • 1-inch piece of fresh ginger, sliced
  • 2-3 cloves garlic, smashed
  • 1-2 small red chilies (optional, for heat)
  • 2-3 tablespoons soy sauce (or tamari for gluten-free)
  • Juice of 1 lime
  • Salt, to taste
• For the Noodles:
  • 8 oz rice noodles or your choice of noodles (like soba or egg noodles)
• Optional Toppings:
  • Fresh herbs (cilantro, basil, or mint)
  • Sliced green onions
  • Bean sprouts
  • Sliced carrots or bell peppers
  • Cooked protein (tofu, shrimp, or chicken)

Instructions​

1. Make the Broth:
   • In a large pot, combine the vegetable or chicken broth, smashed lemongrass, sliced ginger, smashed garlic, and chilies (if using). Bring to a simmer over medium heat.
   • Let it simmer for about 15-20 minutes to allow the flavors to meld.
2. Strain the Broth:
   • After simmering, strain the broth to remove the solids, returning the liquid to the pot. Stir in the soy sauce and lime juice. Taste and adjust seasoning with salt or additional soy sauce if needed.
3. Cook the Noodles:
   • In a separate pot, cook the noodles according to package instructions. Drain and set aside.
4. Assemble the Dish:
   • Divide the cooked noodles into serving bowls. Pour the hot ginger lemongrass broth over the noodles.
5. Add Toppings:
   • Top with fresh herbs, sliced green onions, bean sprouts, and any other desired toppings. If using cooked protein, add it on top.
6. Serve:
   • Serve hot and enjoy the fragrant broth with noodles!

This Ginger Lemon Grass Broth sounds so soothing and full of flavor! I love the mix of fresh ginger and lemongrass, it must smell incredible. It seems perfect for a light and refreshing meal or as a base for other dishes. I can’t wait to try this and enjoy the warming taste!