Need a lemongrass soup recipe...

[TygrBright]

...without nuoc mam or whatever the fish sauce is called, since I'm allergic.

The Darling Husband does not like coconut milk much and requires any heat to be MILD.

So I am kind of making this up as I go along. Anyone who wants to offer their own fish sauceless recipe is welcome to do so! And please, please, all you experienced cook-types, take a moment to critique this one:

8 oz. of chicken breast cut into slivery bits
3 cups of chicken broth
1/2 cup of mixed celery and carrot cut into slivery bits
2 tbsp of lime juice and a pinch or two of lime zest
2 tsp of sugar
2 tbsp of rice wine vinegar
2 tsp of grated fresh ginger
1 tsp of salt
1 tsp dark soy sauce
1/2 tbsp of fresh lemon grass
2 oz. (uncooked) rice noodles, broken into 2-3 inch bits

Marinate the slivery bits of chicken in 1 tbsp lime juice, zest, 1 tsp sugar, and 1 tbsp of rice wine vinegar for half an hour or so while preparing remaining ingredients.

Put the broth, veggies, remaining seasonings, and marinated chicken into a saucepan and simmer gently for half an hour or so, then add the noodles and continue simmering until the noodles are soft. Serve.

Will this be edible?

worriedly,
Bright

[NMDemDist2]

1. that sounds eminately edible Bright

just taste as you go and adjust as needed

[TygrBright]

2. Thanks for the encouragement!

It worked fine. Needed about a quarter-teaspoon more sugar, and next time I will DEFINITELY put the lemongrass bits in a tea-ball or something. But it was something Himself and I both liked, and pretty easy to throw together, so it'll stay on the list for sure.

happily,
Bright

[Gormy Cuss]

3. The way I handle lemon grass in soup: long pieces

I'm talking 3 inches or longer. Plenty of flavor emanates and they're easier to fish out than the little slices.

I would also reserve a few lime wedges for the table or add a little of the lime juice at the end of cooking because I find that the lime fragrance adds a little something.