If you’re feeling a little chilled these days and find yourself leafing through cookbooks or searching online for soup recipes, you can stop now. We’ve got this!
Last week, we featured roasted chestnut soup from Mora Italian, and this week executive chef Albert Hernandez of the Varsity Tavern shares his recipe for guajillo chili lemongrass broth loaded with seasonal vegetables and noodles. “It’s warm and hearty and the flavors are phenomenal,” he says. “When you’re cooking the broth, the smell of lemongrass and cinnamon will penetrate your house for hours.” Sounds heavenly. I’m in.
Next week, look for a soup recipe from Flower Child.
Guajillo Chili Lemongrass Broth with Asian Noodles
64 oz. vegetable stock (or water)
1 cup water
4 tbsp. Hon Dashi (bonito fish soup stock)
2 tbsp. fish sauce
1.5 oz. guajillo chilies, seeds and stems removed, toasted and torn
0.5 oz. fresh ginger, minced
4 oz. lemongrass, split, halved, bias-cut lengthwise
2 bay leaves
6 thyme sprigs
.25 oz. cinnamon stick
1 tbsp. coriander seed
.25 oz. kaffir lime leaves
1 tsp. red chili flakes
1 tsp. sea salt
1 lime, cut into wedges
Assorted seasonal vegetables (whatever you have on hand)
Rice noodles or rice
Simmer over medium-high heat for 30 minutes, reduce heat to low and simmer for an additional 15 minutes. Pass through a fine strainer/chinois. Parboil the vegetables ahead of time and then saute in oil. Add broth to the pan and let it all boil together. Add rice noodles or rice and finish with a squeeze of lime juice. (If you don't have vegetable broth on hand, you can reserve the water you parboil the vegetables in.)