Chicken in Lemongrass Coconut Broth

Ingredients

• 1 fresh lemongrass stalk , outer leaves removed
• 2 quartss chicken stock
• 0.5 cups minced fresh ginger , divided
• 4 makruts lime leaves
• 1 tablespoon minced garlic
• 1 tablespoon Sriracha chile sauce
• 1.5 pounds skinless , boneless chicken breast halves, cut into 1-inch strips
• 0.5 cups fresh cilantro , bundled
• 2 , 14 ounce
• 3 tablespoons brown sugar
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 6 , 3 ounce
• 2 large carrots , shredded
• 1 cup chopped tomatoes
• 3 greens onions , chopped
• 0.25 cups chopped fresh cilantro , or to taste

Instructions

1. 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. 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. 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. 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. 5

   Mix carrots, tomatoes, and green onions into broth. Ladle broth over noodles; garnish with cilantro.