Chicken in Lemongrass Coconut Broth

Recipe View 5 mins Prepare the Lemongrass: Mince the lower 2/3 of the lemongrass stalk. Bruise the remaining upper portion of the stalk by hitting it with the back of a knife. (5 minutes)

Recipe View 10 mins Infuse the Broth: Pour chicken stock into a large pot. Add minced lemongrass, bruised lemongrass stalk, half of the minced ginger, lime leaves, garlic, and Sriracha sauce. Bring to a boil, then reduce heat and simmer. (10 minutes)

Recipe View 10 mins Cook the Chicken: Add chicken strips to the simmering broth and cook until no longer pink in the center. (Approximately 10 minutes)

Recipe View 2 mins Remove Aromatics: Use a slotted spoon to remove and discard the lemongrass stalk and lime leaves. (2 minutes)

Recipe View 2 mins Add Cilantro Bundle: Place the cilantro bundle in the broth and simmer. (2 minutes)

Recipe View 7 mins Enrich the Broth: Add coconut milk, the remaining minced ginger, brown sugar, lime juice, and fish sauce to the broth. Remove and discard the cilantro bundle. Simmer. (5-10 minutes)

Recipe View 3 mins Cook the Noodles: In a separate large pot, bring water to a rolling boil. Add ramen noodles and cook until softened. (3 minutes)

Recipe View 1 mins Drain and Serve: Drain the cooked noodles and portion them into serving bowls.

Recipe View 1 mins Combine and Garnish: Mix shredded carrots, chopped tomatoes, and green onions into the broth. Ladle the broth over the noodles and garnish with fresh cilantro before serving.