LEMONGRASS JUICE RECIPES

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THAI SHRIMP-AND-COCONUT SOUP WITH LEMONGRASS RECIPE ...



Thai Shrimp-and-Coconut Soup with Lemongrass Recipe ... image

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

5 Thai chiles, seeded and chopped
4 stalks of fresh lemongrass, tender inner bulb only, finely chopped
4 garlic cloves, coarsely chopped
1/3 cup coarsely chopped peeled fresh ginger
1 large shallot, coarsely chopped
1 tablespoon coconut oil (see Note) or vegetable oil
3 1/2 cups unsweetened coconut milk
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup Asian fish sauce
1/4 cup tamarind concentrate (see Note)
6 fresh kaffir lime leaves (see Note)
3 tablespoons fresh lime juice
Salt and freshly ground pepper
3/4 pound medium shrimp, shelled and deveined
Cooked rice vermicelli or steamed rice, for serving (optional)

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.

THAI-STYLE MUSSELS | SEAFOOD RECIPES | JAMIE MAGAZINE



Thai-style mussels | Seafood recipes | Jamie magazine image

Total Time 15 minutes

Yield 2

Number Of Ingredients 10

1 kg mussels debearded, from sustainable sources
4 spring onions
2 cloves of garlic
½ a bunch of fresh coriander
1 stick of lemongrass
1 fresh red chilli
groundnut oil
1 x 400 ml tin of reduced fat coconut milk
1 tablespoon fish sauce
1 lime

Steps:

    1. Wash the mussels thoroughly, discarding any that aren’t tightly closed.
    2. Trim and finely slice the spring onions, peel and finely slice the garlic. Pick and set aside the coriander leaves, then finely chop the stalks. Cut the lemongrass into 4 pieces, then finely slice the chilli.
    3. In a wide saucepan, heat a little groundnut oil and soften the spring onion, garlic, coriander stalks, lemongrass and most of the red chilli for around 5 minutes.
    4. Add the coconut milk and fish sauce and bring to the boil, then add the mussels and cover the pan.
    5. Steam the mussels for 5 minutes, or until they've all opened and are cooked. Discard any unopened mussels.
    6. Finish with a squeeze of lime juice, then sprinkle with coriander leaves and the remaining chilli to serve.

Nutrition Facts : Calories 328 calories, FatContent 18.8 g fat, SaturatedFatContent 11.5 g saturated fat, ProteinContent 26.2 g protein, CarbohydrateContent 13 g carbohydrate, SugarContent 6.7 g sugar, SodiumContent 2 g salt, FiberContent 1.6 g fibre

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