Spicy Lemongrass Curry Leaf Broth w/ Brown Rice
Spicy lemongrass and curry leaf broth/clear soup is lightly scented and flavored with lemongrass and fragrant curry leaves. The black pepper and jalapeños give it the sinus clearing kick you need on cold, frigid days. Addition of cooked brown rice adds a dense nutrition profile to an otherwise low-key broth and makes it light and filling at the same time.
Spicy Lemongrass Curry Leaf Broth w/ Brown Rice
Serves 2-4
YOU WILL NEED
For Broth
1 stalk lemongrass
10-15 curry leaves
10 black peppercorns
2 cloves garlic
1/2 tsp grated ginger
4 cups water
1 tsp salt + more as needed
(optional) 1/2 tsp black pepper powder
1 Jalapeño thinly sliced
1 -2 tsp oil
2 tbsp freshly squeezed lemon juice1
For Brown Rice
1/2 cup uncooked brown rice
1 cup water
1/2 tsp salt
METHOD
Brown Rice
Rinse the brown rice under tap water. Soak in submerged water for 10-15 minutes to speed up cooking the brown rice.
Once soaked, combine with 1 cup water and salt and bring to boil.
Simmer the rice until the grains are soft yet chewy, about 10 minutes.
Drain the brown rice and set aside.
Broth
Trim the lemongrass stalks off the lemongrass bulb. Slice the stalk lengthwise from the middle. Cut it further into two.
Chop the bottom off the lemongrass bulb. Use a mallet to crush lemongrass bulb and release flavor.
Peel the garlic cloves and grate them using a sharp grater.
Wash and dry the curry leaves.
In a large saucepan, heat oil over medium-high. Add curry leaves, ginger, garlic, and peppercorns. Cook, stirring, until the leaves, ginger and garlic start to sizzle, about 2-3 minutes.
Add crushed lemongrass bulb and jalapeños. Cook and stir for another minute.
Add the remaining 4 cups of water and stir in the cooked brown rice. Add salt and black pepper powder to taste and let it simmer for 2-5 minutes until the flavors are blended.
Remove the large lemongrass stalks and bulb.
Add lemon juice just before serving!
Crushed Lemongrass Bulb with cut stalks
Adjusting Spice Level
If jalapenos are too spicy for you, you can reduce the amount you add or replace with a lesser spicy variety like serrano. For all you brave spicy food lovers, you can use thai chilies or increase the amount of jalapenos you add!
The recipe uses black pepper powder and peppercorns, you can skip either to lower the spice level.
Storing
This broth stores really well and if you are saving some for later, do not discard the lemongrass - let them sit and soak in your fridge and they will enhance the flavor of the broth!
