Ginger Lemongrass Broth with Ramen
On cold winter nights there is nothing better to me than a spicy warm broth with noodles, especially homemade broth! The longer it sits and simmers on the stove the better. It just gets richer and more delicious. Also the beautiful thing about these soups is they can be topped with any vegetable you want. Very versatile!
Ingredients
- 1 tbsp. coconut oil
- ½ cup onion, diced
- 3 tbsp. fresh garlic, minced
- ½ inch of fresh ginger, peeled and thin sliced
- 2-3 stalks of lemongrass
- 6 cups low sodium chicken stock (Preferably homemade)
- ½ cup fish sauce
- ½ cup lime juice
- 1 tbsp. lime zest
- 1 cinnamon stick
- 1 tbsp. chili paste, Sambal (optional)
- 1 lb. ramen or yakisoba noodles
- Â Plate of assorted vegetables, Mushrooms, Thai basil, cilantro, carrots, bell peppers, chicken breast, hardboiled egg, scallion, red cabbage, and limes
Directions
Combine in a large sauce pan, coconut oil, onions, garlic, ginger, sauté until translucent. For the lemongrass, take the back of your knife and pound the lemongrass until it breaks open.
Place the whole thing into the pot. Add stock, fish sauce, zest, juice, cinnamon stick and chili paste. Bring all to a boil and reduce to simmer. Let it simmer for about an hour or the longer it goes the better it gets. Make sure to remove the lemongrass and cinnamon stick before you serve. To plate, grab a huge soup bowl fill with noodles, cover with broth and creatively top with all the vegetables you want. Enjoy!
