Ingredients with Measurements:
- 2 stalks of lemongrass, bruised and chopped
- 1 tablespoon of ginger, grated
- 2 cloves of garlic, minced
- 1 red chili, sliced
- 4 cups of chicken or vegetable broth
- 1 can of coconut milk (13.5 oz)
- 1 tablespoon of fish sauce
- 1 tablespoon of lime juice
- 1 cup of shiitake mushrooms, sliced
- 1 cup of baby bok choy, chopped
- 1/2 cup of cilantro, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, sauté the lemongrass, ginger, garlic, and chili over medium heat for 2-3 minutes until fragrant.
2. Add the chicken or vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
3. Add the coconut milk, fish sauce, and lime juice. Stir well and let it simmer for another 5 minutes.
4. Using an immersion blender or regular blender, blend the soup until smooth.
5. Add the shiitake mushrooms and bok choy to the soup and let it cook for another 5 minutes until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Garnish with cilantro and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 240
Fat: 19g
Carbohydrates: 12g
Protein: 7g
Sodium: 800mg
Fiber: 2g
Sugar: 4g
Substitutions for ingredients:
- Lemongrass: You can substitute lemongrass with lemon zest or lemon juice.
- Shiitake mushrooms: You can use any type of mushroom you prefer.
- Baby bok choy: You can substitute with spinach or kale.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add rice noodles for a heartier soup.
Tips and tricks:
- Bruising the lemongrass helps release its flavor.
- Use fresh ginger for the best flavor.
- Taste the soup before adding salt as fish sauce is already salty.
- If using a regular blender, let the soup cool slightly before blending to avoid any accidents.
Storage instructions:
Store leftover soup in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of cilantro on top.
Garnishes:
Cilantro, sliced chili, lime wedges
Pairings:
- Serve with a side of steamed rice or crusty bread.
- Pair with a light salad for a complete meal.
Suggested side dishes:
- Steamed rice
- Crusty bread
- Green salad
Troubleshooting advice:
- If the soup is too thick, add more broth or coconut milk to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the fridge within 2 hours of cooking.
Food history:
Lemongrass coconut soup is a popular dish in Southeast Asian cuisine, particularly in Thailand and Vietnam.
Flavor profiles:
This soup is creamy, savory, and slightly spicy with a hint of lemongrass and ginger.
Serving suggestions:
Serve hot as a main dish or appetizer.
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Region: Thai