LEMONGRASS SOUP RECIPE RECIPES

Steps:

• For the base: Preheat the oven to 350 degrees F.
• In a roasting pan, combine the mushrooms, celery, carrots, onions, ginger, lemongrass and canola oil. Bake for 25 minutes.
• Remove from the oven, transfer into a large pot and add 1 gallon of cool water. Bring to a simmer, then add the cilantro, basil and jalapenos and simmer for 20 minutes. Strain and stir in the sambal, soy sauce, sesame oil, and salt to taste.
• For the spicy vinaigrette: Whisk together all the vinaigrette ingredients.
• Toss the desired medley of vegetables with spicy vinaigrette and serve on top of each soup bowl with noodles. Garnish with a fresh piece of lime.

Steps:

• 1. Trim and finely slice the spring onions. Finely slice the lemongrass (if using), peel and finely chop the garlic and deseed and finely slice the chilli. Pick the coriander leaves.
  2. Bring the stock to boil in a large saucepan then reduce to a simmer.
  3. Separate the bok choy leaves (use other greens or frozen peas instead, if you prefer), rinse them and add to the stock together with the prawns, spring onions, lemongrass and garlic.
  4. Cook for a couple of minutes, until the prawns have turned pink and the bok choy has wilted.
  5. Divide the vermicelli between 4 bowls and ladle over the soup.
  6. Scatter the chilli and coriander on top and season with soy and lime juice.