Garlic & Lemongrass Broth + Garlic Oil
Servings 8 people
Ingredients
- 9 cups (2L) chicken or vegetable stock (unsalted shop bought is fine, homemade is always preferable when available)
- 1 head garlic, peeled and roughly chopped
- 1/2 cup (120ml) extra virgin olive oil
- 2 stalks lemongrass, sliced in half
- sea salt to taste
- fresh mint leaves, chiffonaded for garnish
- coriander, roughly chopped for garnish
Possible additions
- shredded chicken breasts or thighs
- diced extra firm tofu
- thinly sliced beef
- a few handfuls of baby spinach
- soba noodles, egg noodles or ramen noodles
- frozen peas
- long strips of peeled carrots
- washed and picked bean sprouts
Instructions
- In a small saucepan over a low heat, add your olive oil followed by the peeled and chopped head of garlic. Slowly, whilst stirring frequently, gently cook your garlic for around 15-20 minutes until softened but NOT browned. After your garlic has softened completely, remove from heat and pour through a mesh sieve into a small bowl. Reserve the garlic oil (which will smell amazing!) for later, both to finish your soup and for other cooking adventures.
- Return your softened garlic to a large pot and add in chicken stock and lemongrass. Half covered with a lid over a high heat, bring your broth to the boil before reducing to medium-low to simmer for 30 minutes. Remove lemongrass stalks and season with sea salt to taste. If using, add in whatever protein of choice you are using and return to a low heat for 5-10 minutes in order to heat through.
- Consider popping a few bowls filled with garnishes of herbs and leaves (much like you’d have when eating pho) directly on the table for guests to use themselves. Ladle the broth into individual sized bowls, drizzle with a small amount of garlic oil over the top, scatter a few sliced mint leaves or roughly torn coriander leaves and serve.