Lemongrass Broth

Ricardo Soares

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

  • 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

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!