Garden Melody With Lemongrass Recipe

Prepare aromatics

Peel outer dry layers from lemongrass; smash stalks with the back of a knife and slice each stalk into 2–3 pieces. Peel and thinly slice the ginger. Smash garlic cloves lightly. Peel and halve the shallot.

In a large pot, pour 6 cups of vegetable broth and add the prepared lemongrass pieces, sliced ginger, smashed garlic, shallot halves, and lime leaves (if using).

Bring the broth to a gentle simmer over medium heat. Once simmering, reduce heat to low and gently simmer for 15 minutes to infuse the lemongrass and aromatics into the broth.

After 15 minutes, strain the broth through a fine mesh sieve into a clean pot or bowl, pressing on solids to extract flavor. Discard solids and return the infused broth to the pot.

Stir in 1 tablespoon soy sauce (or tamari), 1 teaspoon rice vinegar, 1 teaspoon salt, and 1 teaspoon black pepper. Taste and adjust seasoning—add up to 1/2 tablespoon more soy sauce or more salt if desired.

Cook rice noodles according to package instructions: usually soak in hot water or simmer 3–5 minutes until tender. Drain and rinse briefly under cool water to stop cooking. Toss with a drizzle of neutral oil to prevent sticking and set aside.

Prepare vegetables: separate baby bok choy leaves and wash thoroughly; trim and remove tough core if necessary. Trim ends of sugar snap peas. Slice shiitake mushrooms, julienne the carrot, thinly slice the red bell pepper.

Bring the strained broth back to a gentle simmer. Add the carrots and shiitake mushrooms first and simmer 2 minutes.

Add sugar snap peas and red bell pepper; simmer another 1–2 minutes so vegetables remain crisp-tender.

Add baby bok choy and spinach, simmer just 1 minute to wilt the greens. If adding soft tofu, gently slide cubes into the simmering broth now and heat through for 1–2 minutes (do not stir vigorously to avoid breaking).

If using rice noodles, divide noodles among serving bowls and ladle hot vegetable-lemongrass broth and vegetables over the noodles.

Thinly slice green onions on the diagonal. Roughly chop cilantro, Thai basil, and mint if desired, keeping some whole leaves for garnish. Thinly slice the red chili if using.

Top each bowl with a generous handful of mixed herbs (cilantro, Thai basil, mint), sliced green onions and chili to taste.

Squeeze fresh lime juice from 1 lime over each bowl (about 1/2 lime per serving) and drizzle a small amount of toasted sesame oil across the surface (about 1/4 teaspoon per bowl).

Sprinkle with sesame seeds. Serve immediately while hot. Provide extra soy sauce, lime wedges, chili, and herbs at the table for personal adjustments.