After a short, guided trek through the mangroves, enjoy a traditional Vietnamese lunch at a private riverside location, including fresh spring rolls,
lemongrass chicken and a delicious Mekong Delta specialty.
Check out their homemade Thai
Lemongrass Chicken Soup, the Fattoush Salad, made with crispy pita, mint, parsley and Middle Eastern spices, or an order of fries topped with Queso sauce.
When I was traveling to San Francisco I had an amazing meal of
Lemongrass Chicken at The Slanted Door.
This lemongrass chicken noodle salad is inspired by the bún thjt nuóng I ate in Vietnam.
3 bean chili — vegan, gluten free african chicken stew — gluten free asparagus & scrambled egg salad — vegetarian autumn harvest soup — dairy free bánh canh cua — Vietnamese Udon Noodle Soup — gluten free bouillon cubes — how to bread & butter pickles — vegan, gluten free, condiment butternut squash & pearl barley risotto — dairy free crunchy celery salad — vegan & gluten free curried broccoli & cheese soup — lactose free, gluten free, vegetarian feijoada — dairy free, gluten free garlic panna cotta + curried root vegetable soup — vegan, gluten free ginger + tumeric latte — vegan, gluten free green tomato & mint chutney — vegan homemade ricotta cheese — lactose free lamb larb
lemongrass chicken & rice soup — gluten free mango pomegranate guacamole — vegan miso hummus topped with seaweed furikake — gluten free, vegan pickled beets — vegan pickled jalapeno — vegan, condiment pickled mustard seeds — vegan, condiment roasted bone marrow sausage corn chowder — gluten free, dairy free soup dumplings — gluten free spinach salad + baked falafel balls — lactose free, certain components gluten free & vegan summer greens vichyssois + spicy mint sauce — vegan, gluten free spicy cantaloupe salad summer salsa — vegan, gluten free, dip za'atar socca + middle eastern smashed avocado — gluten free, vegan
Lemongrass Chicken & Zoodles [Paleo, Low FODMAP] Simple Thai Basil Coconut Chicken Grilled Halloumi & Chicken Kebabs Beef & Lentil Irish Nacho Bake (Grain - Free) Paleo Chicken Salad Boats Gluten - Free Macaroni & Cheese with Tuna & Peas Pot Roast with Apples, Sweet Potatoes, & Prunes Paleo Bangkok Meatballs Liver & Onions Marinara Grain - Free Cabbage Pizza Skillet Chorizo Potatoes Au Gratin Homemade Chorizo Recipe Beef Stew with Mushrooms & Summer Vegetables Easy Homesteader's Bibimbap Grain - Free Stuffed «Shells» Beef Tongue Flautas Salmon & Acorn Squash Cakes Slow Cooker Korean Short Ribs (Galbi) Apple Bacon Swiss Grilled Cheese Cider Braised Brats & Onions Thai - Style Spareribs Chorizo Mini-Meatloaves Meatza Grain - Free Pizza Texas Style Crustless Quiche Zesty Cilantro Lime Roasted Chicken Coconut Flour Mini Pizzas Grilled Cheese & Broccoli Sandwich Crockpot Jambalya Wild Boar & Venison Chili Wild Mushroom & Garlic Crusted Steak Salmon Croquettes Eggs Poached in Marinara Make Ahead Frozen Meatballs Caveman Chili
Not exact matches
Awesome Thai is a Thai - inspired soup with complex layers of
lemongrass, red pepper, basil, and
chicken flavour, and a hint of spice.
4 green onions, chopped, white part only 4 cloves garlic, minced 1 teaspoon peeled and minced fresh ginger 1 (3 - inch) stalk
lemongrass, minced 1 tablespoon peanut oil 1 1/2 cups
chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2 teaspoons dark brown sugar 1/4 teaspoon ground cumin 1 tablespoon lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2 cups crunchy peanut butter Salt to taste
6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound
chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks
lemongrass, bulbs included, left whole 1 - inch cinnamon stick
Swimming
Chicken Curry Thai Red Curry Paste Thai Green Curry Paste
Lemongrass Curry Laotian Catfish Curry Vietnamese
Chicken Curry
3 tablespoons sesame oil 3 tablespoons peanut oil 4 exotic or Japanese eggplants, peeled and diced 2 small green chiles, such as serrano, seeds and stems removed, chopped 2 onions, coarsely chopped 4 cloves garlic 2 teaspoons chopped ginger 1 teaspoon ground turmeric 1 2 - inch piece
lemongrass, including the bulb 1
chicken, cut up 1 cup beer (or substitute water) 1/4 cup dry white wine 1 tablespoon fish sauce, nam pla, (or substitute light soy sauce) 1/4 teaspoon ground cardamom 1/8 cup chopped cilantro
By Dave DeWitt Recipes: Swimming
Chicken Curry Thai Red Curry Paste Thai Green Curry Paste
Lemongrass Curry Laotian Catfish Curry Vietnamese
Chicken Curry The region we now call Southeast Asia was once referred to as Indo - China — so named by the west because the countries ringing the Golden Triangle displayed the influences of both India and China.
Ingredients: -2 cups short - grain brown rice -3 Chinese
chicken sausages, sliced -8 oz shittake & cremini mushrooms, sliced -1 tbsp ginger, diced -1 tsp garlic, grated -3 fresh
lemongrass, cut into long, skinny strips -1 / 2 cup
chicken broth -2 tbsp soy sauce
Add in the
chicken, mushrooms, ginger, fish sauce, lime juice, cayenne powder (optional), red curry paste and
lemongrass.
piece of galangal, cut into thin slices (about 1/4 inch) * 4 kaffir lime leaves, torn ** 1 stem
lemongrass, sliced lengthwise and cut into 3 - 4 pieces 1 or more chili peppers (of your choice, although bird's eye is most commonly used), seeded and sliced 2 tablespoons fish sauce (or to taste) 2 - 3 tablespoons lime juice (or to taste) 5 medium button mushrooms, sliced (straw mushrooms are more authentic, but definitely not essential) 1
chicken breast (approx.
SOUPS Ten Vegetable (vegan)
Chicken & Roasted Corn Chowder Wild Mushroom with Ginger &
Lemongrass (vegan) Split Pea (vegan)
In a large soup stockpot add the
chicken broth, chile pepper, jalapeño,
lemongrass, red curry paste, ginger, garlic, lime leaves and heat to boiling.
We're bringing you two versions of lettuce wraps: my ginger
lemongrass pork with nuoc cham sauce and Todd's
chicken satay with peanut sauce (both nestled together in these pics).
In a fancier rendition, I cooked the oatmeal with some
lemongrass in
chicken broth, topped it with a poached egg, and drizzled some fish sauce and fried shallots on top.
homemade stock: 1 - 2 kosher
chicken carcasses, depending on how big they are 3 large carrots, washed, tips trimmed and rough chopped 3 stalks of celery, washed and rough chopped 6
lemongrass stalks, trimmed and slightly bruised 2 ″ knob of ginger, slightly smashed 3 - 4 garlic gloves, whole but slightly smashed handful of kefir lime leaves 1 small - medium onion, quartered 3 - 4 red thai chilis, whole and scored palm - full of whole black peppercorns water
Filed Under: Poultry Tagged With: bamboo shoots,
chicken breast,
chicken stock, cilantro, coconut milk, fish sauce, garlic, green bell pepper, green curry paste,
lemongrass, lime juice, onion, peas, red bell pepper, sugar, tumeric
Ingredients - 2 tablespoons of cooking oil - 1 small onion, chopped - 1 red bell pepper, chopped - 3 cloves of garlic, minced - 1 teaspoon of grated fresh ginger - 2
lemongrass stalks, thinly sliced (white parts only)- 1 pound boneless skinless
chicken breast, diced small - 1 teaspoon honey - 2 teaspoons of soy sauce - 2 tablespoons hoisin sauce - 1/2 teaspoon rice vinegar - 1 head of lettuce leaves, something easy for wrapping.
This Southeast Asian - inspired grilled
chicken gets its aggressive flavor (and color) from a marinade of
lemongrass and turmeric.
Add one cup of warm water (enough to cover the
chicken),
lemongrass and the fish sauce and bring to a boil.
I'd eat the following about 3 times per week: Boil
lemongrass with
chicken broth or smoked fish in water.
Coconut - Braised
Chicken Thighs with Lemongrass Here, coconut chicken thighs are prepared in a Dutch oven for a one - po
Chicken Thighs with
Lemongrass Here, coconut
chicken thighs are prepared in a Dutch oven for a one - po
chicken thighs are prepared in a Dutch oven for a one - pot meal.
* 2 cups brown basmati or jasmine rice * 3 Tablespoons vegetable oil * 3 cardamom pods, slightly smashed * 3 whole cloves * 1 2 - inch cinnamon stick * 1 sprig curry leaves, about 12 - 15 leaves * 2 cloves garlic, minced * 2 teaspoons grated fresh ginger * lower white part of
lemongrass stalk, bruised and cut into two pieces * 1 cup packed, chopped fresh cilantro leaves and stems, plus extra leaves for garnish (optional) * 2-2/3 cups vegetable or
chicken broth or stock * 1 teaspoon salt
I marinated
chicken with a
lemongrass and coconut sauce and quickly pan-fried them.
This quick, colorful stir - fry, punched up with spicy sriracha and fragrant
lemongrass, is an excellent use for leftover
chicken and rice.
Step 4Drizzle the sauce over the
chicken, then add the
lemongrass around and between the thighs.
Transfer the
chicken and garlic to serving plates (discard the
lemongrass).
Thai Coconut
Chicken Soup Recipe By Melissa Bridge Ingredients — 1 cup coconut milk — 3 cups chicken broth — 1 stalk lemongrass, cut into 3 - inch pieces and crushed with the back of a cleaver — 1 1 - inch piece ginger root or galangal, crushed with the back of a cleaver — 1/2 pound boneless chicken breasts, sliced thinly — 2 tablespoons fish sauce — 2 red chili peppers &mdash
Chicken Soup Recipe By Melissa Bridge Ingredients — 1 cup coconut milk — 3 cups
chicken broth — 1 stalk lemongrass, cut into 3 - inch pieces and crushed with the back of a cleaver — 1 1 - inch piece ginger root or galangal, crushed with the back of a cleaver — 1/2 pound boneless chicken breasts, sliced thinly — 2 tablespoons fish sauce — 2 red chili peppers &mdash
chicken broth — 1 stalk
lemongrass, cut into 3 - inch pieces and crushed with the back of a cleaver — 1 1 - inch piece ginger root or galangal, crushed with the back of a cleaver — 1/2 pound boneless
chicken breasts, sliced thinly — 2 tablespoons fish sauce — 2 red chili peppers &mdash
chicken breasts, sliced thinly — 2 tablespoons fish sauce — 2 red chili peppers — juice
Chicken is complemented by a light coconut and
lemongrass infusion, which is married to kale in the end.
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range
chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3
lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
Noodle,
chicken and aubergine coconut laksa 1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml
chicken stock, hot 4 small, skinless
chicken breasts 1
lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.
Thai red
chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range
chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3
lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
It's a delicious
chicken soup with coconut milk and all sorts of yummy Thai flavors like
lemongrass and cilantro steeped in.
1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml
chicken stock, hot 4 small, skinless
chicken breasts 1
lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.
This Tom Kha Gai soup is a wonderful Thai Coconut
Chicken Soup, flavored with
lemongrass, ginger and lime.
This is childhood nostalgia all grown up, and it pairs beautifully with the restaurant's equally sophisticated ceviche,
lemongrass - crusted mahi mahi and marinated spicy jerk
chicken any time of day.
Lemongrass - scented
chicken thigh is the perfect base for this salad spiked with mango and black rice.
Tyler amps up the heat factor of his Thai - inspired soup by adding ginger,
lemongrass and more spices to a stock made with both shrimp and
chicken.
2 lbs boneless, skinless
chicken thighs, in 1» pieces 1 tablespoon curry powder 1 tablespoon minced ginger 2 cloves garlic minced 1/2 cup small diced yellow onion 2 tablespoons peanut oil 1 stalk
lemongrass, sliced diagonally in 2» lengths 2 Kaffir lime leaves (optional) 1 can (14 ounces) coconut milk 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 jalapeño, seeded and minced 1/2 cup rough chopped cilantro 1/2 cup toasted peanuts 1 cup thai basil leaves, whole 2 teaspoons fish sauce lime wedges
Filed Under: Main course Tagged With: brown sugar, caster sugar,
chicken, chicken breasts, chicken fillets, Chicken satay, chicken skewers, chili pepper, garlic, garlic cloves, grilled chicken, ground coriander, ground ginger, ground lemon grass, lemon grass, lemongrass, lombok pepper, red chili pepper, sereh, shallot, soy sauce, t
chicken,
chicken breasts, chicken fillets, Chicken satay, chicken skewers, chili pepper, garlic, garlic cloves, grilled chicken, ground coriander, ground ginger, ground lemon grass, lemon grass, lemongrass, lombok pepper, red chili pepper, sereh, shallot, soy sauce, t
chicken breasts,
chicken fillets, Chicken satay, chicken skewers, chili pepper, garlic, garlic cloves, grilled chicken, ground coriander, ground ginger, ground lemon grass, lemon grass, lemongrass, lombok pepper, red chili pepper, sereh, shallot, soy sauce, t
chicken fillets,
Chicken satay, chicken skewers, chili pepper, garlic, garlic cloves, grilled chicken, ground coriander, ground ginger, ground lemon grass, lemon grass, lemongrass, lombok pepper, red chili pepper, sereh, shallot, soy sauce, t
Chicken satay,
chicken skewers, chili pepper, garlic, garlic cloves, grilled chicken, ground coriander, ground ginger, ground lemon grass, lemon grass, lemongrass, lombok pepper, red chili pepper, sereh, shallot, soy sauce, t
chicken skewers, chili pepper, garlic, garlic cloves, grilled
chicken, ground coriander, ground ginger, ground lemon grass, lemon grass, lemongrass, lombok pepper, red chili pepper, sereh, shallot, soy sauce, t
chicken, ground coriander, ground ginger, ground lemon grass, lemon grass,
lemongrass, lombok pepper, red chili pepper, sereh, shallot, soy sauce, turmeric
Ingredients: Carrots, onion, olive oil, turmeric, paprika, ginger, vegetable /
chicken broth,
lemongrass paste, coconut milk.
Vietnamese
Chicken with Vinegar and
Lemongrass is quickly stir fried and can be served over rice, in a bowl or with lettuce.
I left out the
lemongrass, bumped up the other herbs a bit, and also used ground beef instead of ground
chicken like she used.
Filed Under: Asian,
chicken, Clean Eating, dairy - free, Dinner, gluten - free, main courses, Summer Recipes Tagged With: cilantro,
lemongrass, Southeast Asian recipe, Vietnamese cuisine, Vietnamese recipe
Easy Fish Taco Bowl Riced Cauliflower
Chicken Casserole Poha with Veggies and Eggs Miso Ramen The Ultimate Holiday Burger Citrus Roasted Whole
Chicken Stuffed Pie Pumpkin with Turkey, Cheddar and Spinach Acorn Squash Risotto and Brussels Sprouts with Bacon Spinach and Chickpeas in Coconut Curry Sauce Autumn Spiced Slow Cooker
Chicken with Apples and Onions Baked Tofu Bowl with Peanut Dressing Grilled Bone in
Chicken Breasts with Sweet Onion Garlic Barbecue Sauce Dan Dan Noodles Black Lentil and Barley Bowl Baked Peruano Beans with Mexican Chorizo Grass Fed Sirloin Steaks with Spinach Horseradish Pesto Herb and Goat Cheese Red Potato Pierogi Braised Boneless Short Ribs with Citrus Garlic Slaw Nashville Hot
Chicken Beer Basted Turkey Acorn Squash Lentils with Pumpkin Seeds and Cilantro Buffalo
Chicken and Rice Slow Cooker Casserole Fish Burgers with Skillet Corn and Sweet Peppers Chickpea Bowls with Ginger Cucumbers and Spicy Peanut Sauce Lentils with Curry Turkey Meatballs and Lemon Spinach Grilled Pizza with Scallops Shallots and Arugula
Lemongrass Chili Marinade for Grilled
Chicken Spicy Noodle Bowl with Sausage and Greens Slow Cooker Maple Jalapeño
Chicken Sliders Grain Free Pizza Crust Beef Medallions with Spinach and Arugula Ground Turkey and Ale Cabbage Rolls Turkey Red Lettuce Wraps with Sweet Potatoes and Cranberries Chickpea and Quinoa Griddle Cakes with Spinach and Feta
Grilled Vietnamese
Lemongrass Cilantro
Chicken is delicious in salads, sandwiches, summer rolls, or as a main course.