Lemongrass and Fennel Glow Broth

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

1 tsp (5 ml) olive oil
1 medium fennel bulb, cored and thinly sliced (reserve fronds for garnish)
2 lemongrass stalks, trimmed, outer layer removed, bruised and cut into 3-inch (7.5 cm) pieces
1-inch (2.5 cm) piece fresh ginger, thinly sliced
1 small shallot, thinly sliced
1 small celery stalk, thinly sliced
6 cilantro stems, bruised
2 makrut lime leaves (optional)
6 whole white peppercorns
6 cups (1.4 liters) water or unsalted vegetable stock
1 to 1 1/4 tsp kosher salt, to taste
1/2 tsp fish sauce or light soy sauce (optional)
1 to 2 tsp fresh lime juice, to taste
1/2 cup (60 g) sugar snap peas, thinly sliced on the bias
1/2 small zucchini, very thinly shaved or julienned
Fennel fronds and cilantro leaves, for garnish
Finely grated lime zest, for garnish

Instructions

1. Warm the olive oil in a medium pot over medium heat. Add the sliced fennel, shallot, and celery; sweat until translucent and aromatic, 3 to 4 minutes, without browning.
2. Stir in the lemongrass, ginger, cilantro stems, makrut lime leaves (if using), and white peppercorns. Pour in the water or unsalted vegetable stock and bring just to a simmer.
3. Reduce heat to low, partially cover, and gently simmer for 25 to 30 minutes to infuse.
4. Strain the broth through a fine-mesh sieve into a clean pot, pressing lightly on the solids; discard solids.
5. Season the clear broth with salt. Add the fish sauce or light soy sauce if using, then brighten with lime juice to taste.
6. Return the broth to a gentle simmer. Add the snap peas and zucchini; cook just until crisp-tender, about 1 minute.
7. Ladle into warm bowls and garnish with fennel fronds, cilantro leaves, and a whisper of lime zest. Serve hot.