Cooking Club: Spicy Lemongrass Soup July 23, 2010Posted by Angela @ Making Food for Friends in cooking club, soup, vegan.
Tags: lemongrass, soup, thai, vegan
I look forward to cooking club so much! Even though I’m sure I gain 5 pounds every time our cooking club gets together, it’s one of my favorite nights of every month. This month it was hosted by Kirsten of I Eat Veg, and the theme was Asian. I choose the soup course this time around, and put together a spicy lemongrass vegetable soup. Check out Kirsten’s blog in the coming days for some amazing recipes—vegan spring rolls, delicious fresh rolls, tofu peanut noodles with veggies, steamed dumplings, an assortment of dipping sauces, oh-so-good but oh-so-dangerous Mai Tais, and Asian pear & grapefruit with sake granita and pear sorbet (so fancy! so tasty!).
This was my contribution. I hope you enjoy it!
Spicy Lemongrass Soup
1 can coconut milk
4 cups veggie broth
2 stalks of lemongrass, grass cut off and white parts cut/bruised with knife
1 tablespoon curry paste
1 tsp sugar
1 inch ginger
2 carrots, peeled and chopped
1/2 red pepper, chopped
1 cup broccoli, chopped
4 oz mushrooms
1 package baked tofu, diced
1 tablespoon soy sauce
1 tablespoon Golden Mountain sauce (if you have it—if not, no biggie)
lime for garnish
sesame seeds for garnish
Heat the coconut milk and veggie broth in a pot. When it’s warm, add the bruised lemongrass, knob of ginger, curry paste, and sugar. Simmer for 30 minutes. When you have simmered at least 30 minutes, fish out the lemongrass and ginger knob before adding other veggies—otherwise it’ll get lost in the pot! 🙂
Add the carrots first. Simmer until they are tender but not mushy. Add the red peppers next, then the mushrooms, then the tofu, and the broccoli last. Stir in the soy sauce and Golden Mountain sauce (if using). Taste, and add more soy/Golden Mountain/or minced ginger, if necessary.
Garnish with sesame seeds and squeeze fresh lime juice in right before serving.