Coconut Lemon Grass Broth

Coconut Lemon Grass Broth

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Credit: Robert Merrifield, Proprietor/Chef, Polo Grill, Tulsa, Okla.
The National Culinary Review, March 2011

Ingredients

¹/³ cup olive oil
2 medium white onions, chopped
6 garlic cloves, chopped
3 stalks lemon grass, cleaned, chopped
2 medium jalapeño peppers, seeded, chopped fine
10 oz. roughly chopped fresh ginger
2 bunches cilantro, cleaned, chopped
2 qt. turkey broth
2 qt. half-and-half
1 (14 oz.) can coconut milk
Salt and freshly ground black pepper, to taste

Instructions

Method: Put olive oil in sauté pan over medium heat. Sauté onions, garlic and lemon grass; allow onions to sweat. Add jalapeño peppers and ginger; cook 3 minutes. Add cilantro; cook 2 minutes, stirring occasionally, allowing flavors to blend. Add turkey broth, half-and-half and coconut milk. Bring to a boil; immediately reduce heat to low. Simmer 15-20 minutes. Season, to taste, with salt and pepper. Pass through fine sieve. Cover. Reserve for service.

Yield

12-14 servings

Tags

Sauce/Dressing/Rub, The National Culinary Review

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Association of Nutrition & Foodservice Professionals