Ingredients with Measurements:
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 can (14 ounces) coconut milk
- 2 stalks lemongrass, bruised and chopped
- 1 red bell pepper, sliced
- 1 cup sliced mushrooms
- 1 cup chopped bok choy
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger and sauté until fragrant, about 2-3 minutes.
2. Add the red curry paste and stir for another minute.
3. Pour in the vegetable broth and coconut milk. Add the lemongrass and bring to a boil.
4. Reduce the heat to low and let simmer for 10 minutes.
5. Add the red bell pepper, mushrooms, and bok choy. Simmer for another 5-7 minutes until the vegetables are tender.
6. Remove the lemongrass stalks and discard.
7. Stir in the fish sauce and lime juice. Season with salt and pepper to taste.
8. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
9. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 14g
Protein: 5g
Sodium: 800mg
Fiber: 3g
Sugar: 6g
Substitutions for ingredients:
- Chicken broth can be used instead of vegetable broth.
- Shrimp or chicken can be added for extra protein.
- Soy sauce can be used instead of fish sauce.
Variations:
- Add cooked rice noodles for a heartier soup.
- Use different vegetables such as carrots, snow peas, or spinach.
- Add a dollop of Greek yogurt or sour cream for added creaminess.
Tips and tricks:
- Bruise the lemongrass stalks by hitting them with the back of a knife before chopping to release more flavor.
- Taste and adjust seasoning as needed before blending the soup.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls garnished with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Serve with a side of crusty bread or naan.
- Pair with a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
- Crusty bread or naan
- Steamed rice
Troubleshooting advice:
- If the soup is too thick, add more broth or coconut milk to thin it out.
- If the soup is too spicy, add more coconut milk or a dollop of Greek yogurt to cool it down.
Food safety advice:
- Make sure to discard any lemongrass stalks before serving.
- Store leftovers in the refrigerator or freezer promptly.
Food history:
Coconut curry soups are a popular dish in Southeast Asian cuisine, particularly in Thailand and Indonesia.
Flavor profiles:
This soup is creamy, spicy, and fragrant with hints of lemongrass and ginger.
Serving suggestions:
Serve hot as a main dish or as a starter for a larger meal.
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Region: Thai