- 1/2 cup BUTTER
- 400g (1 ea) LEEK - TRIM, WASH, SLICED THIN
- 10 cloves GARLIC - BASH SLIGHTLY
- 2 cm piece GINGER- WASH , BASH SLIGHTLY
- 2 piece STAR ANISE
- 2 tablespoon WHOLE CORRIANDER SEEDS
- 10 stick LEMONGRASS - CRUSH STALK, ROUGHLY CHOPPED
- 4 L WHITE CHICKEN STOCK
- 400g (1 tin) UNSWEETEN COCONUT MILK
- 1 bunch FRESH CORRIANDER - ROOTS ONLY, WELL WASHED OF DIRT!!!
- SEA SALT AND MILLED WHITE PEPPER TO TASTE
Lemongrass Broth
Ricardo Soares
31st January 2011
Lemongrass Broth
PLACE THE FIRST 7 INGREDIENTS INTO A SAUCEPAN, SEMI COVER WITH A LID, SWEAT WITHOUT COLOUR
UNTIL SOFT
Ingredients
Method
PLACE THE FIRST 7 INGREDIENTS INTO A SAUCEPAN, SEMI COVER WITH A LID, SWEAT WITHOUT COLOUR
UNTIL SOFT ( APPROX 12 MINUTES )
THEN ADD THE CHICKEN STOCK AND BRING TO A GENTLE SIMMER, COOK GENTLY FOR 10 MINUTES.
THEN ADD COCONUT MILK AND WASH CORRIANDER ROOTS, SIMMER A FURTHER 20 MINS. SEASON AND CHECK TASTE!
POUR THROUGH A FINE SIEVE INTO A CLEAN CONTAINER, BLAST CHILL DOWN TO 3C.
COVER, DATE/LABEL AND REFRIGERATE UNTIL REQUIRED.
WHEN READY TO SERVE
REHEAT 1/2 CUP QUICKLY TO 72C, WHISK IN 1 TABLESPOON OF BUTTER TO EACH 1/2 CUP PORTION.
TIP - DO NOT ALLOW BROTH TO RAPID BOIL!
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