Chicken in Lemongrass Coconut Broth Recipe

  • 1 fresh lemongrass stalk, outer leaves removed
  • 2 quarts chicken stock
  • 1/2 cup minced fresh ginger, divided
  • 4 fresh kaffir lime leaves
  • 1 tablespoon minced garlic
  • 1 tablespoon Sriracha chile sauce
  • 1 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch strips
  • 1/2 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
  • 1/4 cup chopped fresh cilantro, or to taste
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Mix carrots, tomatoes, and green onions into broth. Ladle broth over noodles; garnish with cilantro.