ot. Add garlic, turmeric, and lemongrass & saute for 30 seconds. Add
If using the Chinese mushrooms, place them in a small bowl, cover with boiling water and soak for 30 minutes.
Place the broth, garlic, ginger, rice vinegar, and brown sugar in a pan and heat, stirring constantly, until gently simmering.
Add the chicken, scallions, lemongrass, red chile, and Chinese mushrooms, if using, and continue to simmer for 15 to 20 minutes until chicken is cooked through.
Taste and adjust the seasoning, remove the lemongrass, then serve the soup, garnished with fresh cilantro leaves.
roth to a simmer with lemongrass and lime leaves if desired
ust a serving of steamed Thai jasmine rice, or together with
NSTRUCTIONS:
In a big soup pot add 2 tablespoons of
boil.
Add galangal, lemongrass, and kaffir lime leaves to
*NOTE: Thai curry paste available at Asian
In a large saucepan, heat butter over medium heat. Saute onion, ginger and garlic for 2-3 mins, until tender. Add squash, stock, lemongrass and chili. Bring to a boil then reduce heat to low and simmer, covered, for 20-25 mins, until squash is very tender. Discard lemongrass then puree until smooth.
Add coconut milk and bring to a boil. Add rice noodles and cilantro. Simmer for 2-3 mins, until noodles are tender.
Season to taste with fish sauce and brown sugar. Serve garnished with bean sprouts, sliced red chili and cilantro leaves.
Bring stock, ginger, lemongrass & lime zest to a boil. Cook one minute then add coconut milk & chicken breast. Simmer until chicken is cooked through.
Combine chili paste, lemon juice, fish sauce and brown sugar. Stir to dissolve sugar. Add to soup w/ mushroom slices & diced chilis. Simmer until mushrooms are soft.
Serve after removing ginger chunks & lemongrass pieces.
aucepan over medium heat. Add lemongrass, lime juice, ginger, garlic, and
Place stock in a large saucepan. Add lemongrass and bring to a boil. Add chicken and cook for 7-10 mins, until chicken is cooked through.
Reduce heat to a gentle simmer and add kaffir lime leaves, ginger, chilies and fish sauce. Simmer for 10 mins then add coconut milk, mushrooms, green beans and sugar, until vegetables are tender. Fold in fresh herbs and lime juice to serve.
In a large saucepan combine stock with gingerroot, shallots, lemon grass, rice and salt to taste.
Bring to a boil and simmer, stirring occasionally, for 20 to 30 minutes, or until soup is a porridge-like consistency.
Remove and discard lemon grass. Add the pork, cilantro, fish sauce and lime juice and simmer 5 minutes more.
Garnish with scallions and cilantro.
o cook through. Add the lemongrass, fish sauce, sugar substitute, coriander
estle(or food processor). Add lemongrass, shallots, miso and chiles, pounding
omething heavy and batter the lemongrass.
Place the water in
Cook and stir the ginger, lemongrass, and curry paste in the
Heat the oil in the pan. Add onion, grated carrot and red pepper. Simmer until onion is nearly translucent.
Add minced garlic and simmer for one more minute.
Add already-cooked brown rice, lentils, lemongrass, brown sugar, chili paste and broth.
Stir and heat for 5 minutes.
Add can of coconut milk and simmer for 15 minutes.
Remove lemongrass stalks and enjoy!
ill or food processor, pulse lemongrass a few times until it
ot. Stir in tomato paste, lemongrass paste, red curry paste, sambal
Pour oil into heated saucepan. Add chopped onion and ginger, and lemongrass. Stir fry for about 1 minute.
Add the chicken broth and rice, and bring to a boil.
Add the carrots and spices. Reduce heat to medium, cover, and continue cooking for another 20 minutes, until carrots and rice are soft.
Add the coconut milk and stir. Using an immersion blender, puree the soup, being careful of splatter.
Add the fish sauce, soy sauce, and lime juice, adjusting flavours to taste.
Add basil and cilantro.