Vegetable Thai Lemongrass Soup

Vegetable Thai Lemongrass Soup

CHEFS Catalog

CHEFS Catalog

January 9th, 2018

Vegetable Thai Lemongrass Soup

Ingredients
32 oz. chicken broth (if you are vegetarian, this is an easy swap to Vegetable Broth)
2 stalks lemongrass, cut down the middle
1 knob of ginger, peeled and chopped
3 13.5-ounce cans low-fat coconut milk (you can use regular fat you like it thicker)
1 4-ounce jar Thai red curry paste
1 head of cabbage (green is best)
1 large red onion, chopped
2 Potatoes, peeled and chopped (russet or yukon)
1 large head broccoli, chopped
1 package of mushrooms
1 can bamboo shoots, drained
2 Medium Tomatoes, large chopped pieces
2 Limes, Juiced
1 Tablespoon Chili Garlic Sauce
1 Tablespoon Sriracha (optional if you like spice)

Directions
Prepare your ingredients. Peel and chop your potatoes and ginger. Chop cabbage, onion, broccoli and tomatoes. In dutch oven put bring to boil chicken broth, lemongrass and ginger. In a medium pot, heat the coconut milk and add in the red curry paste. Bring to a low boil and whisk to until fully mixed. Remove the lemongrass and ginger from the broth with a slotted spoon. (Sometimes we like to leave in the ginger if you dice it small enough it cooks and adds great flavor to the soup). Add the coconut-curry from your medium pot and let it simmer for a few minutes. Add in the onions, potatoes, mushrooms and bamboo shoots. Let it simmer for 5-10 minutes, covered. If you like a little spice, add either or both of the sriracha and garlic chili sauces. Squeeze the lime juice on top. Stir and recover. Add in the broccoli and tomatoes just a few minutes before serving. It is nice to keep them a little crunchy in the soup. Last, top with cabbage, turn off the heat and mix. Serve and enjoy!

(Tip, you can also serve this over brown rice and it is delicious like a lemongrass curry!)

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