Thai Lemongrass Soup Recipes

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.

Steps:

• Cut off the dry end and a few top leaves of the lemongrass stem.
• Bruise the stem with the handle of a knife and cut into 1-inch long pieces.
• Reserve.
• Bruise the chilies, cut them in half, scoop out and discard the seeds.
• Reserve the chilies.
• Bring the water to boil.
• Add lemongrass and ginger, and squeeze out half the lime into the water.
• Boil 2-3 minutes.
• Add fish sauce and chili-garlic paste.
• Cook for another minute.
• Add tomatoes and mushrooms.
• Cook for 2-3 minutes (or longer, until it boils and the tomatoes start to fall apart).
• Squeeze the other half of the lime into the soup.
• Take off the heat.
• Add the chilies and let stand a few seconds, then add the shrimp.
• Garnish with cilantro and serve immediately.
• Leave lemongrass, ginger and chilies in the soup and either try to pour the soup without them, or, better, pour the soup with chunks of lemongrass and ginger in it and warn your guests not to eat these.
• They do add flavour when left in the soup while you eat it.

Steps:

• Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes.
• Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.

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.

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.

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.