Thai Lemongrass Soup
Many of you know that on top of being a food blogger, I am a devoted vegetable and fruit gardener. I got this recipe (and am posting it with permission!) from MI Gardener, one of my favorite YouTubers. I have learned SO much more from Luke through my years of following him, and not only is he an incredible gardener, he is also a fabulous cook. So, please enjoy this recipe as much as we did! I was able to use lemongrass, cilantro, and Serrano peppers from my own garden, which was a HUGE blessing!
Servings: 2 Servings
Ingredients
- 2 t coconut oil
- 4 cloves garlic minced
- 1 T crushed or minced ginger
- 2 Serrano peppers chopped finely
- 1/2 t sambal oelek (ground chili sauce)
- 2 Kaffir lime leaves fresh or dry or 2 strips of lime peel if you don't have Kaffir lime leaves
- 2 stalks of Lemongrass (outer, stiff leaves peeled off)
- 4 cups low-sodium veggie broth
- 1/4 cup water
- 1 T soy sauce
- 1 bunch of Enoki mushrooms or 4 oz of fresh Shitake mushrooms
- 2 ramen cakes (I like Lotus Foods millet and brown rice ramen)
- chopped tomatoes
- cilantro
Instructions
- In a large sauce pan, melt the coconut oil over medium heat.
- Add in the garlic, ginger, and Serrano peppers. Stir and cook over medium heat, but do not let them get browned or burned!
- Stir in sambal oelek. Reduce heat to low
- Peel outer leaves on the lemongrass stalks and finely chop the tender centers. Add to the pot along with the Kaffir lime leaves.
- Add 1/2 of the broth and cook until reduced by half.
- Remove the Kaffir lime leaves and add in the rest of the broth, water, and soy sauce. Bring to a boil.
- Add in ramen and washed and trimmed Enoki mushrooms (or thinly sliced Shitake mushrooms). Add a bit more water if needed to cover the noodles.
- Cook for 4 minutes or until ramen is tender.
- Serve with chopped tomatoes and cilantro.
Notes
1. In a large sauce pan, melt the coconut oil over medium heat.
2. Add in the garlic, ginger, and Serrano peppers. Stir and cook over medium heat, but do not let them get browned or burned!
3. Stir in sambal oelek. Reduce heat to low
4. Peel outer leaves on the lemongrass stalks and finely chop the tender centers. Add to the pot along with the Kaffir lime leaves.
5. Add 1/2 of the broth and cook until reduced by half.
6. Remove the Kaffir lime leaves and add in the rest of the broth, water, and soy sauce. Bring to a boil.
7. Add in ramen and washed and trimmed Enoki mushrooms (or thinly sliced Shitake mushrooms). Add a bit more water if needed to cover the noodles.
8. Cook for 4 minutes or until ramen is tender.
9. Serve with chopped tomatoes and cilantro.