THAI LEMONGRASS AND CHILE SOUP (TOM YUM)
Make and share this Thai Lemongrass and Chile Soup (Tom Yum) recipe from Food.com.
Provided by Aariq Skought
Categories Clear Soup
Time 16m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In medium saucepan, heat vegetable broth to a simmer with lemongrass and lime leaves if desired.
- In small skillet, heat oil over medium-high heat.
- Add garlic and ginger, and cook, stirring often, about 30 seconds.
- When broth has simmered for 5 minutes, remove lemongrass and lime leaves and discard.
- Add cooked garlic and ginger to broth.
- Return broth to a boil, and stir in chile paste and mushrooms.
- Cook until mushrooms have wilted, about 30 seconds, then stir in lime juice and fish sauce.
- Remove from heat, and ladle soup into small bowls along with your favorite rice noodles.
- Top each bowl with chopped tomatoes, cilantro and a pinch of hot green chiles if you want it really really spicy.
- Alternatively, tomatoes and chiles can be mixed together and placed in small serving bowl for people to help themselves (this way people can make it as spicy as they want).
- For Vegetarian/Vegan omit the fish sauce and use the soy.
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
LEMONGRASS AND LIME THAI NOODLE SOUP
A filling Thai noodle soup with tons of flavor. The leftovers are even better cold the next day! You can add meat instead of tofu, make it vegetarian by using vegetable broth, or change up the veggies with whatever you have on hand.
Provided by Jacqueline
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon peanut oil in a large saucepan over medium heat. Add lemongrass, lime juice, ginger, garlic, and red pepper flakes; heat until fragrant, about 30 seconds. Add onion; cook and stir until soft, about 5 minutes. Add remaining 1 tablespoon peanut oil and tofu; stir-fry until tofu is lightly browned, about 5 minutes.
- Combine water, chicken stock, coconut milk, soy sauce, fish sauce, and brown sugar in a large pot; bring to a boil. Pour in lemongrass mixture. Simmer over low heat until flavors combine, about 20 minutes. Add bok choy and rice noodles; cook until tender, about 5 minutes. Garnish with cilantro.
Nutrition Facts : Calories 541.9 calories, Carbohydrate 74.4 g, Cholesterol 2 mg, Fat 23 g, Fiber 3.3 g, Protein 12.5 g, SaturatedFat 13.8 g, Sodium 1887 mg, Sugar 11.8 g
VEGETABLE TOFU SOUP WITH LEMONGRASS AND COCONUT MILK
This is a Vietnamese-inspired soup, showcasing the fragrance of lemongrass. So good! Serve garnished with chopped cilantro. Depending on the curry powder you use, you may want to kick the heat up a notch with some chopped red chile peppers or hot sauce.
Provided by Uncle Jeffy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h13m
Yield 6
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a large pot over medium heat. Add onion; cook and stir until lightly browned, about 7 minutes. Stir in garlic and ginger; cook until fragrant, about 2 minutes. Add curry powder; cook and stir until fragrant, about 1 minute.
- Pour vegetable stock and coconut milk into the pot. Add yam, carrots, celery, lentils, lemongrass, and sugar. Increase heat to medium-high; bring to a boil. Reduce heat slightly; simmer until vegetables soften, 10 to 15 minutes. Season soup with salt.
- Heat remaining 3 tablespoons oil in a large nonstick skillet over medium heat. Add tofu in a single layer; cook until lightly browned, about 4 minutes per side. Stir tofu into soup.
Nutrition Facts : Calories 475.1 calories, Carbohydrate 46 g, Fat 29.1 g, Fiber 11.1 g, Protein 12.4 g, SaturatedFat 14.4 g, Sodium 218.9 mg, Sugar 7.8 g
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