COCONUT LEMONGRASS SOUP RECIPES
THAI SHRIMP-AND-COCONUT SOUP WITH LEMONGRASS RECIPE ...
Top Chef winner Harold Dieterle's feel-good Thai coconut soup is flavored with chiles, ginger and lemongrass, and garnished with plenty of shrimp. More Warming Soups
Provided by Harold Dieterle
Categories Seafood Soup
Total Time 45 minutes
Yield 4
Number Of Ingredients 15
Steps:
- In a blender, combine the chiles, lemongrass, garlic, ginger, shallot and 1/4 cup of water and puree until smooth.
- In a medium saucepan, heat the coconut oil. Add the lemongrass puree and cook over moderately high heat, stirring, until fragrant, about 2 minutes. Whisk in the coconut milk, brown sugar, fish sauce, tamarind, lime leaves and 1 1/2 cups of water and bring to a gentle boil. Simmer over low heat, stirring occasionally, until the soup is flavorful and slightly reduced, about 15 minutes.
- Stir the lime juice into the soup and season with salt and pepper. Add the shrimp and simmer until slightly curled and just cooked through, about 1 minute. Ladle the soup into bowls, add the rice noodles and serve.
COCONUT LEMONGRASS VEGETABLE ECSTASY SOUP RECIPE - FOOD.COM
Seriously, this Thai-style soup inspires your consumers to vocal joy. I made it a group of family members. Although my unadventurous dad’s palate could do without, the remainder (none vegan) LOVED it and moaned happily, reminiscing about the restaurants where they’d had similar soups. Have also made for non-vegan friends, to rave reviews. You are, more than likely, going to need to go to an Asian market for the lemongrass, veggie fish sauce, curry and tamarind pastes. If you’ve never been, just take your time getting acquainted with the store, and ask for help if you can’t find these things. While you’re there, you might as well get the basil (Asian-style is different & more potent than Italian-style), coconut milk, soy sauce, ginger and dry shitakes: you’ll have more choices and likely better prices than your standard grocer. And get some Sriracha hot sauce too. (Plastic bottle, bright orange sauce, green top.)
Total Time 1 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Heat coconut oil over medium heat—do not let it smoke—and add carrots, bell pepper, celery and onion. Saute until crisp-tender.
- Add all ingredients, down to and including tamarind paste: broth, broccoli, lemongrass, potatoes, shitakes, chick peas, ginger, fish sauce, curry paste, soy sauce, tamarind paste.
- Bring to a boil, stirring frequently.
- Reduce heat to simmer: add remaining ingredients and simmer until potatoes are soft. Do taste tests from time to time. If the flavor is lacking, add more tamarind, or soy sauce, or fish sauce, or more curry paste if you like it HOT! You are unlikely to need to salt this soup with all those delicious seasonings. If you don’t like the veggie-to-broth ration, add more broth.
- Remove lemongrass and serve (but put it back in with any leftovers in the fridge; this soup gets better every day). Put some Sriracha on the table for the hot-sauce devotees.
Nutrition Facts : Calories 761.4, FatContent 26.5, SaturatedFatContent 24.6, CholesterolContent 0, SodiumContent 1181, CarbohydrateContent 128.1, FiberContent 8.9, SugarContent 90.9, ProteinContent 9.9
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