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Spicy Lemongrass Soup Recipe

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Lemongrass Plant and its Uses, Benefits, Dosage and Side Effects
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Description

This spicy lemongrass soup recipe is a delicious and healthy dish that is perfect for a cold evening. It is a traditional soup from the Thai cuisine that is known for its fragrant and tangy flavor. The soup is made with a combination of lemongrass, ginger, chili, garlic, and coconut milk that gives it a creamy and spicy taste. The soup is also loaded with vegetables like mushrooms, carrots, and bell peppers that make it a complete meal.

Prep Time

The prep time for this recipe is around 15 minutes. You will need to chop the vegetables and herbs and prepare the chicken or tofu.

Cook Time

The cook time for this recipe is around 20 minutes. The soup needs to be simmered for about 15 minutes to let the flavors develop.

Ingredients

  • 1 stalk of lemongrass
  • 1-inch piece of ginger
  • 2 cloves of garlic
  • 1 red chili pepper
  • 1 tablespoon of vegetable oil
  • 1 can of coconut milk (400ml)
  • 2 cups of chicken or vegetable broth
  • 1 cup of sliced mushrooms
  • 1 bell pepper, sliced
  • 1 carrot, sliced
  • 1 tablespoon of soy sauce
  • 1 tablespoon of fish sauce (optional)
  • 1 tablespoon of lime juice
  • 1 tablespoon of brown sugar
  • Salt and pepper to taste
  • Cilantro leaves for garnish

Equipment

  • A large pot or Dutch oven
  • A cutting board
  • A sharp knife
  • A wooden spoon
  • A measuring cup and spoons

Method

  1. Peel off the tough outer layer of the lemongrass stalk and trim the top and bottom. Cut the lemongrass into thin slices.
  2. Peel and slice the ginger and garlic. Slice the chili pepper.
  3. Heat the vegetable oil in a large pot over medium heat. Add the lemongrass, ginger, garlic, and chili pepper and sauté for 2-3 minutes until fragrant.
  4. Add the chicken or vegetable broth and coconut milk to the pot and stir to combine. Bring to a boil and then reduce the heat to low.
  5. Add the sliced mushrooms, bell pepper, and carrot to the pot and stir to combine. Simmer for 15 minutes until the vegetables are tender.
  6. Add the soy sauce, fish sauce (if using), lime juice, and brown sugar to the pot and stir to combine. Season with salt and pepper to taste.
  7. Ladle the soup into bowls and garnish with cilantro leaves.
  8. Serve hot and enjoy!

Notes

  • You can use chicken or tofu for this recipe.
  • If you can't find lemongrass, you can substitute with lemon zest.
  • You can adjust the spiciness of the soup by adding more or less chili pepper.
  • If you don't have fish sauce, you can use soy sauce instead.

Nutrition Info

This recipe makes 4 servings. Each serving contains:
  • Calories: 265
  • Carbohydrates: 11g
  • Protein: 6g
  • Fat: 24g
  • Saturated Fat: 20g
  • Cholesterol: 0mg
  • Sodium: 700mg
  • Potassium: 429mg
  • Fiber: 2g
  • Sugar: 6g
  • Vitamin A: 72%
  • Vitamin C: 67%
  • Calcium: 3%
  • Iron: 20%

Recipes FAQ

What is lemongrass?

Lemongrass is a tropical herb that is commonly used in Southeast Asian cooking. It has a lemony flavor and fragrance that is often used to flavor soups, curries, and stir-fries.

Can I use vegetable broth instead of chicken broth?

Yes, you can use vegetable broth to make this soup vegetarian or vegan.

How long does this soup last in the fridge?

This soup can be stored in the fridge for up to 4 days in an airtight container.

Recipe Tips

  • Make sure to remove the tough outer layer of the lemongrass stalk before slicing it.
  • If you can't find lemongrass, you can substitute with lemon zest.
  • If you don't like spicy food, you can omit the chili pepper or use less of it.
  • For a creamier soup, you can add more coconut milk.
  • Garnish the soup with fresh cilantro leaves for added flavor and color.

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