Lemongrass is a tall tropical grass used in Southeast Asian cooking. It imparts a clean, lemonlike flavor and is often added to meats, poultry, seafood, curries, coconut milk and tea. Use the bulbous lower part of the stem. It can be minced, ground, sliced or used whole.
Makes 8 servings
Matzo Balls
4 eggs
1/4 cup canola oil
1/2 cup seltzer water
1 cup matzo meal
1 teaspoon kosher salt
Black pepper, to taste
1 teaspoon minced ginger
1 teaspoon garlic, minced
2 teaspoons cilantro, minced
Mix the eggs, oil and seltzer together. Add matzo meal, salt, pepper, ginger, garlic and cilantro. Let sit for 10 minutes.
Meanwhile, bring the broth (see recipe below) to a boil. With wet hands, form small balls of the dough and drop into the boiling soup. Reduce heat to a simmer, cover pot and cook 30 minutes. Remove to bowls.
Lemongrass Broth
2 quarts chicken stock
1/2 lemongrass stalk, chopped fine
2 tablespoons ginger, minced
2 teaspoons garlic, minced
1/2 cup chopped scallion
1 tablespoon soy sauce
1/2 head bok choy, green part, cut into threads
Combine all ingredients in stockpot except bok choy. Bring to boil. Simmer for 45 minutes. Ladle soup into bowls with matzo balls and add the bok choy before serving.
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