LEMONGRASS SOUP (VEGETARIAN TOM YUM)
I made this today and it turned out well. Let it sit overnight in your refrigerator for the best flavor.
Provided by zaar junkie
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Clean and smash lemongrass stocks, then tie in a knot and boil with ginger in water (with veggie stock paste) for 30 minutes.
- Remove lemongrass and ginger.
- Add mushrooms, tofu, garlic, garlic chili sauce, oyster sauce, chili sauce, coconut milk, lime juice, and black pepper. Let simmer for 10-15 minutes.
- Serve immediately or store in the refrigerator for better flavor.
CREAMY BANANA, LEMONGRASS AND COCONUT SOUP
From Bon Appetit October 2005 magazine courtesy of the Four Seasons' Hotel in Los Angeles. If I didn't post this recipe I knew sometime down the road I would have regretted it.
Provided by COOKGIRl
Categories Coconut
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- NOTE: Soup can be prepared one day ahead then reheated.
- In a heavy, large saucepan over medium-high heat, heat the olive oil. Add bananas and saute about 4 minutes or until starting to brown.
- Next add the onion, leeks, celery, carrots, garlic, lemongrass puree and chili paste. Saute another 10 minutes or until vegetables start to brown.
- Add the cumin powder and reduce heat to medium, sauteing the mixture another 2 minutes. Now add the orange juice, reduce heat to low and simmer 2 minutes.
- Add fresh stock, still simmering until the vegetables are tender, about 10 more minutes.
- Using a hand held immersion blender, puree the soup until smooth. Stir in the coconut milk and the cilantro, simmering over medium heat until heated through.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 431.2, Fat 36, SaturatedFat 21.4, Sodium 71.9, Carbohydrate 28.9, Fiber 3.2, Sugar 13.8, Protein 4.2
LEMONGRASS COCONUT CURRY SOUP WITH ZUCCHINI NOODLES
This is a perfect soup to add leftover chicken!
Provided by Cindy Anschutz Barbieri
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 45m
Yield 2
Number Of Ingredients 17
Steps:
- Heat a saucepan over medium heat. Add coconut oil, lemongrass, green curry paste, garlic, ginger, and red pepper flakes. Cook until fragrant, about 2 minutes.
- Add broth and water to the saucepan with the lemongrass mixture and bring to a boil. Add spiralized zucchini noodles, mushrooms, snow peas, bok choy, scallions, and lime juice. Cook until tender, about 4 minutes.
- Season soup with salt and pepper. Add cilantro. Stir to combine, adjust seasoning if needed, and ladle into bowls.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 27.7 g, Fat 12.5 g, Fiber 7.2 g, Protein 10.6 g, SaturatedFat 6.3 g, Sodium 1622.3 mg, Sugar 10.7 g
THAI COCONUT LIME-LEMONGRASS SOUP W/TOFU
Make and share this Thai Coconut Lime-Lemongrass Soup W/Tofu recipe from Food.com.
Provided by bamedeo
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan add sugar, lemongrass, and curry paste.
- Cook for one minute while stirring.
- Stirring continually add in vegetable broth, coconut milk, and Worcestershire sauce.
- Simmer on low for 15 minutes and then add mushrooms and cook until tender, add tofu.
- Stir in lime juice and coconut syrup.
- Garnish with cilantro and slice of lime.
- Salt to taste.
Nutrition Facts : Calories 63.6, Fat 3, SaturatedFat 0.5, Sodium 359.1, Carbohydrate 7.3, Fiber 0.8, Sugar 3.1, Protein 3.4
COCONUT LEMONGRASS VEGETABLE ECSTASY SOUP
Seriously, this Thai-style soup inspires your consumers to vocal joy. I made it a group of family members. Although my unadventurous dad's palate could do without, the remainder (none vegan) LOVED it and moaned happily, reminiscing about the restaurants where they'd had similar soups. Have also made for non-vegan friends, to rave reviews. You are, more than likely, going to need to go to an Asian market for the lemongrass, veggie fish sauce, curry and tamarind pastes. If you've never been, just take your time getting acquainted with the store, and ask for help if you can't find these things. While you're there, you might as well get the basil (Asian-style is different & more potent than Italian-style), coconut milk, soy sauce, ginger and dry shitakes: you'll have more choices and likely better prices than your standard grocer. And get some Sriracha hot sauce too. (Plastic bottle, bright orange sauce, green top.)
Provided by Lindsaybean
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Heat coconut oil over medium heat-do not let it smoke-and add carrots, bell pepper, celery and onion. Saute until crisp-tender.
- Add all ingredients, down to and including tamarind paste: broth, broccoli, lemongrass, potatoes, shitakes, chick peas, ginger, fish sauce, curry paste, soy sauce, tamarind paste.
- Bring to a boil, stirring frequently.
- Reduce heat to simmer: add remaining ingredients and simmer until potatoes are soft. Do taste tests from time to time. If the flavor is lacking, add more tamarind, or soy sauce, or fish sauce, or more curry paste if you like it HOT! You are unlikely to need to salt this soup with all those delicious seasonings. If you don't like the veggie-to-broth ration, add more broth.
- Remove lemongrass and serve (but put it back in with any leftovers in the fridge; this soup gets better every day). Put some Sriracha on the table for the hot-sauce devotees.
Nutrition Facts : Calories 761.4, Fat 26.5, SaturatedFat 24.6, Sodium 1181, Carbohydrate 128.1, Fiber 8.9, Sugar 90.9, Protein 9.9
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