Linguine in lemongrass and coconut broth (4 servings)
Ingredients
- 1 lb of linguine cooked as directed on package
- 1 Tbsp of cooking oil
- 1 Tbsp of shrimp paste
- 1 stalk of lemongrass trim off the woody ends and bruise with heavy objects
- 10 oz of boneless skinless chicken thighs trim off excess fat and cut into bite-size
- 3 cups of chicken stock
- 1 Tbsp of brown sugar
- 8 oz of cremini mushrooms sliced
- 1 cup of coconut milk
- Salt to taste
Ingredients to grind into paste:
- Thumb-size fresh ginger roots
- 1 tsp turmeric powder
- 2 cups of fresh cilantro leaves and the stems
- 8 oz green onion stalks cut into half
- 4 cloves garlic peeled
- 2-3 Thai red chili optional
- 1 Tbsp of fish sauce
Instructions
- Cook linguine as directed on package and set aside
- In a large preheated pot, add in the cooking oil. Add in the shrimp paste and saute until fragrant about 1 minutes. Add in the paste you grind earlier, the lemongrass stalks and saute until really fragrant, about 5 minutes. Add in the chicken pieces and cook until they turn color. Pour in the chicken stock and sugar. Bring to a boil and then lower the heat to let the chicken cooked through, about 15 minutes or so. Add in the mushrooms and let it cook for another 5 minutes
- Add in the coconut milk and bring it back to a boil. As soon as it boils, turn off the heat to avoid the coconut milk turn foamy from overcooking. Have a taste. It should be savory and just a hint of sweetness. Add more salt if needed
- Portion the cooked linguine into serving platter or bowl. Spoon some of the chicken and mushrooms on top of the noodles and then generously spoon the broth over the noodles. Garnish with some fried shallots crisp, cilantro leaves, and slices of red chilis if you want. Serve immediately
