Fragrant Lemongrass Broth
A good lemongrass broth is about balance. You are looking for the point where the ginger, garlic, and lemongrass marry into a liquid that smells like an open market.
Mind the woody core
Lemongrass is fibrous; you must bruise the stalks heavily to expose the oils, but they should never be served in the bowl.
- heavy-bottomed soup pot
- chef's knife
- meat mallet or heavy rolling pin
- fine-mesh strainer
What goes in.
- 4 stalkslemongrass, tough outer leaves removed
- 6 cupschicken or vegetable stock
- 2 inchesfresh ginger, sliced into rounds and smashed
- 3 clovesgarlic, peeled and smashed
- 2shallots, halved
- 1 tbspfish sauce
- 1fresh red chili, optional
Releasing the oils
Lay the lemongrass stalks on your cutting board and use the flat of your knife or a mallet to crush them until they are fragrant. If you don't break the fibers, the flavor remains trapped inside.
The method.
Prepare the lemongrass
Trim the base and cut the stalks into 3-inch lengths. Use your mallet to crush the pieces until they look frayed.
Combine aromatics
Place the lemongrass, ginger, garlic, and shallots into the pot with the stock. If using chili, add it now.
Simmer
Bring to a low boil, then immediately turn the heat to the lowest setting. Cover and let it steep for 30 minutes. Do not let it boil vigorously or the broth will turn murky.
Season and strain
Stir in the fish sauce. Taste the broth. Strain everything through the fine-mesh strainer into a clean pot or bowl, discarding all the solids.
Other turns to take.
Coconut Infusion
Add a half-cup of full-fat coconut milk after straining for a richer, opaque finish.
Citrus Zest
Drop in a few strips of lime zest during the last five minutes of steeping for a sharper top note.
When it doesn't go to plan.
Discard the top two-thirds of the lemongrass stalk; only the bottom 4-5 inches contain the tender, aromatic oils.
If the broth tastes too sharp, a small pinch of brown sugar will round out the acidity.
Always taste the stock base before you start; if it is heavily salted, reduce the fish sauce by half.
The ones that keep coming up.
Can I eat the lemongrass stalks?
No. Even after simmering, they remain too woody and fibrous to be pleasant. They are strictly for infusion.
How do I know if the lemongrass is fresh?
The base should be firm and pale, not shriveled or brown. When you cut into it, it should release a sharp, citrus scent immediately.
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