Barbecued wings, cool tomato salads, coleslaw, ice creams, juicy slices of watermelon; these are summertime foods, right? What would you say if I told you this recipe for Garlic & Lemongrass Broth was too? You’d probably say “Yeah, well, you live in London. What do you even know about summer anyhow.” I mean, you’re not all wrong but goodness, I hadn’t realised how judgy you were!
This is one of those broths that can be made once, then happily sit in a tupperware in your fridge, to be used in a variety of ways throughout a busy (or not so busy) week. It’s your one-stop-broth-shop. Just what we need for summertime cooking. Additional bonus: you’ll be making and extra portion of garlic oil in this recipe as well! Oh the possibilities…
Last night I used this broth as a base to make two hungry girls a quick chicken noodle soup, blanching a few thinly-peeled veggies right in the broth. Earlier in the week I added a ladle of the broth plus a bit of the garlic oil (*swoon*) to a throw-it-all-in stir fry for flavour. Fancy having an impromptu Saturday night dinner party? Style up the basics by serving guests this broth in little tea cups as a starter, alongside a few interesting garnishes. Then, brush whatever you’re throwing on the grill with the garlic oil and break out the ice cream for dessert. It can really be just that simple.
With just a few simple ingredients and a fabulous excuse to to zone out and stir a pot for a little while, it’s amazing how plentiful and resourceful your results can be.
The whole thing can be put together in under an hour, most of which require active daydreaming rather than chopping and frying and whatnot. So, I invite you to step away from the to-do list, take a deep breath of garlic-scented air, and enjoy taking your time to make this zingy light and versatile broth.
Garlic & Lemongrass Broth + Garlic Oil