Featured Recipe
Coconut Lemongrass Broth
By Kate
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A fragrant broth for fish and seafood fondue, blending chicken stock with coconut milk and herbs. Adjusted quantities, swapped lemongrass for galangal and fish sauce for soy sauce. Light heat from chili paste, balanced acidity from lime juice. Simmered briefly to meld flavors with clear cues on aroma and texture. No nuts, dairy, eggs, or gluten. Practical substitutions included for broth and seasonings. Focus on sensory transitions when boiling and reducing for safety and depth. Efficient, straightforward steps with timing buffers and problem-solving tips.
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Prep:
12 min
Cook:
15 min
Total:
27 min
Serves:
6 servings
broth
seafood
fusion cuisine
allergy-friendly
coconut milk
Introduction
Boiling broth with coconut milk. Watch texture change closely. Starting with chicken stock, but vegetable broth works if you need vegan. Galangal swaps lemongrass here for woodier, sharper peppery punch. Soy sauce instead of fish sauce cuts salt but keeps umami. A mild heat spike from chili garlic sauce, quick stir, smells wafting. Simmer low to not break coconut milk fat. Chill in kitchen is no friend here. Lime juice at end brightens without bitterness, don’t skip. Salt addition late prevents unpleasant metallic edge. Scallions melt flavor-wise, not too soft, not raw. Timing loose—look, smell, taste. Perfect broth starts near boil, settles into simmer, then rest. This broth keeps seafood tender, never overwhelmed. Don’t let booms or bubbles fool you—the edge bubbles whisper readiness. Skim if froth rises, saves smoothness. Coconut milk can split if stirred rough or heated too high; slow gentle warming key. Use your nose and eye for the clues. No butter or cream or nuts. Allergy-proof, still rich. No gluten, eggs, dairy. Bueno.
Ingredients
About the ingredients
Chicken broth can be swapped with homemade vegetable stock or store-bought broth alternatives for dietary needs. If using canned coconut milk, lighter versions help prevent greasy heaviness but full fat can work for richness—adjust seasoning accordingly. Galangal and lemongrass share citrusy notes but galangal adds sharper spice; if unavailable, ginger works with less punch. Soy sauce here replaces fish sauce for a less intense saltiness and fishy flavor—tamari or gluten-free version okay too. Chili garlic sauce chosen over sambal for accessible pantry replacement; adjust heat by adding more or less. Fresh lime juice introduced for acidity and aroma freshness, allows control better than lemon or vinegar which can overpower. Scallions add gentle oniony sweetness; white and green parts both usable. Salt last—remember broth reduces slightly on simmer, over-salting is common rookie mistake. Black pepper freshly ground offers mild heat and earthy notes. No butter or cream avoids dairy allergies and curdling risk under heat.
Method
Technique Tips
Start cold liquids together to prevent coconut milk from breaking, warming gradually. Medium heat, look for steam and tiny edge bubbles before cranking up. Stir gently to combine but avoid vigorous stirring once simmering to preserve coconut milk texture. When herbs like scallions and galangal go in, no excess stirring—let infusion happen through warm water. Soy sauce and chili paste go after herbs mellow aroma to balance salt and heat. Taste a little after additions but before seasoning further to avoid over-flavoring. Simmer time counts less than aroma and bubble cues; watch broth move not just clock. Lime juice always last and off heat to avoid curdle and bitterness. Final taste adjustment only last step; keep salt and pepper subtle. Standing time after heat off lets aromas stabilize but don’t cool soup down completely or fats congeal differently. Serve hot, reheat gently if needed. Quick skim off froth if too foamy to avoid bitter mouthfeel. Remember, coconut milk separates if overheated aggressively; slow and steady wins. This broth carries seafood flavors without overpowering delicate protein texture; too hot or too acidic will toughen fish. Keep broth fluid, fragrant, gently spicy, slightly citrus. This is the base for dunking, not sipping alone.
Chef's Notes
- 💡 Start with cold broth and coconut milk together. Gentle heat. Look for steam before rolling boil. Tiny edge bubbles mean simmer.
- 💡 Infuse flavors, add scallions and galangal softly. Don’t stir much. Let the heat extract aromas. Smells shift as they cook.
- 💡 Adjust spice with chili garlic. Add salt last. Taste frequently but don’t over-flavor early. Simmering concentrates flavors. Mind saltiness.
- 💡 Visually check for thickness. Thin film indicates richness. Aromatic? Good. Stand for a few minutes after cooking to marry flavors.
- 💡 If froth forms, skim it off. Helps clear broth texture. Rushing leads to grainy finish. Patience is key for broth clarity.
