Chicken in Lemongrass Coconut Broth

1. 1

   Finely mince the lower two-thirds of the lemongrass stalk. Lightly bruise the remaining upper portion by striking it with the back of a knife.

2. 2

   Pour the chicken stock into a large pot; add the minced lemongrass, the bruised lemongrass stalk, 1/2 the ginger, the lime leaves, the garlic, and the Sriracha sauce.

3. 3

   Bring to a boil, lower the heat, and let it simmer.

4. 4

   Add the chicken to the simmering broth; cook until the chicken is no longer pink in the center, about 10 minutes.

5. 5

   Remove the lemongrass stalk and lime leaves with a slotted spoon and discard them.

6. 6

   Place the cilantro bundle in the broth and simmer for 2 minutes.

7. 7

   Add the coconut milk, remaining ginger, brown sugar, lime juice, and fish sauce.

8. 8

   Remove the cilantro bundle with a slotted spoon and discard it.

9. 9

   Simmer the broth for 5 to 10 minutes.

10. 10

    Fill a large pot with water and bring it to a rolling boil.

11. 11

    Add the ramen and cook until softened, about 3 minutes.

12. 12

    Drain and divide the noodles into serving bowls.

13. 13

    Stir the carrots, tomatoes, and green onions into the broth.

14. 14

    Ladle the broth over the noodles and garnish with cilantro.

• Calories 493.03 kcal High
• Protein 30.79 g Good Source
• Carbs 58.96 g Moderate
• Total Fat 14.58 g Moderate
• Saturated Fat 7.07 g High
• Trans Fat 0.06 g High
• Cholesterol 52.83 mg Moderate
• Sodium 2056.55 mg High
• Fiber 4.44 g Moderate
• Sugar 14.15 g High
• Added Sugar 0.5 g Low Source
• Calcium 226.33 mg Moderate
• Iron 3.88 mg Good Source
• Potassium 281.78 mg Low Source
• Vitamin A 1536.42 mcg_rae Good Source
• Vitamin C 10.08 mg Moderate
• Vitamin D 2.0 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅