Chicken In Lemongrass Coconut Broth

• 1 fresh lemongrass stalk, outer leaves removed
• 2 quarts chicken stock
• 1/2 cup minced fresh ginger, divided
• 4 fresh kaffir lime leaves
• 1 tablespoon minced garlic
• 1 tablespoon Sriracha chile sauce
• 1 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch strips
• 1/2 cup fresh cilantro, bundled
• 2 (14 ounce) cans coconut milk
• 3 tablespoons brown sugar
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 6 (3 ounce) packages ramen noodles (exclude seasoning packets)
• 2 large carrots, shredded
• 1 cup chopped tomatoes
• 3 green onions, chopped
• 1/4 cup chopped fresh cilantro, or to taste

1. Mince the lower 2/3 of lemongrass stalk. Bruise the remaining upper portion of lemongrass stalk by hitting it with the back of a knife.
2. Pour chicken stock into a large pot; add minced lemongrass, bruised lemongrass stalk, 1/2 the ginger, lime leaves, garlic, and Sriracha sauce. Bring to a boil, reduce heat, and simmer. Add chicken to simmering broth; cook until chicken is no longer pink in the center, about 10 minutes. Remove lemongrass stalk and lime leaves using a slotted spoon; discard.
3. Place cilantro bundle in the broth and simmer for 2 minutes. Add coconut milk, remaining ginger, brown sugar, lime juice, and fish sauce. Remove cilantro bundle using a slotted spoon; discard. Simmer broth, 5 to 10 minutes.
4. Fill a large pot with water and bring to a rolling boil. Add ramen and cook until softened, about 3 minutes. Drain and portion noodles into serving bowls.
5. Mix carrots, tomatoes, and green onions into broth. Ladle broth over noodles; garnish with cilantro.

outer, chicken stock, fresh ginger, fresh kaffir lime leaves, garlic, chile sauce, skinless, fresh cilantro, coconut milk, brown sugar, lime juice, fish sauce, ramen noodles, carrots, tomatoes, green onions, fresh cilantro

Taken from www.allrecipes.com/recipe/236975/chicken-in-lemongrass-coconut-broth/ (may not work)