February 27, 2012
Spicy lemongrass soup is a light and flavorful dish that is vegan and gluten-free. Fresh lemongrass permeates the broth made with coconut milk, ginger, and garlic. Tofu, mushrooms, snow peas, and rice noodles are added to give the soup some body. It is important to use fresh lemongrass for this soup, the dried does not even compare in flavor. To maximize the lemongrass flavor, bruise the stalk with the side of your knife to release the oils. Spicy lemongrass soup is a dynamite dish for Meatless Monday.
Ingredients:
2-3 stalks fresh lemongrass
3-4 dried red peppers
1 inch ginger sliced
2 cloves garlic sliced (optional)
3 cups vegetable broth
1/2 cup fresh coconut milk if you can find it
6 oz tofu cubes
handful of snow peas
handful of mushrooms sliced
rice noodles about 4oz
juice of half a lime or more
grated ginger, scallions, lime slices for garnish
Directions:
Chop the lemongrass into 2 inch pieces and then slice down the center, add to the soup pot along with the broth and coconut milk, garlic and ginger. Bring to a boil and them simmer on low for 30 minutes. Once the broth is done simmering you will want to strain it through some cheese cloth. The lemongrass stalks are not edible, I found that out the hard way.
Bring the broth back to a simmer and add the tofu, mushrooms, snow peas and the rice noodles.
You can add the lime juice at any time.
I added some lime juice at the beginning and then some at the end before serving.
Simmer until the noodles are soft.
Garnish with grated ginger or scallions.
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