Coconut Lemongrass Soup

With the cold front that blew in last night, who wouldn’t want to cuddle up with a hot bowl of soup? The great thing about this soup is that it’s filling without being too heavy and keeps well, so it’s perfect to make a lot and keep the rest for leftovers or take to work for lunch.

You’ll need:

Carrots- I used 2 large bulk carrots and peeled and sliced them.

Cilantro- this is to add at the end, so you won’t need much. Or if you don’t like cilantro you can leave it out all together.

Garlic- 2 to 3 fresh cloves.

Mushrooms- I grabbed a carton of shrooms that were already sliced and washed.

Ginger- get the fresh kind. You’ll need a piece about the size of a thumb. I have small hands so I overestimated.

Lemongrass- I had to go to Central Market to get this! I asked the produce guy and he helped me pick a fresh piece. It won’t look dried out. It’s located by the herbs and kind of looks like a small piece of bamboo or stalky green onion.

Chicken Broth- 3 cans or about 6 cups.

Coconut Milk- 1 can or 2 cups. I usually love Goya brand products but havent had good luck with their coconut milk or cream. I suggest using a premium Asian brand, they are much better quality.

Lime

Asian Noodles- any rice noodle will do. I always like to try different textures.

Chicken- about 1lb aka 1 chicken breast.

Fish Sauce- you can find this near the soy sauce at the grocery store.


Peel the brown skin off of the ginger. I just used my fingers because the odd shape made using a knife or peeler a little dangerous. The skin comes off pretty easily.


Chop up all the veggies and dice the ginger and garlic.


Cut the chicken into small bite size pieces.


For the lemongrass, peel the thicker outter layers off. Then chop off the bulb or end part. Thinly slice, just like you would a green onion.

Bring a pot of water to a boil. Then add noodles. Turn off heat and allow noodles to soak while you cook.


I cooked my chicken a little in a skillet before adding to the soup, just to be on the safe side.

Meanwhile, bring chicken broth, carrots, and garlic to a boil. Reduce to simmer and add mushrooms, ginger, chicken, fish sauce and coconut milk. Simmer for 15min.

The fish sauce will add a salty flavor. Add one to two tablespoons depending on your preference.

Place noodles in the bottom of the bowl then pour hot soup over them. Top with cilantro and serve! I added some Siracha to my bowl to amp up the spice.

This will keep well for a few days in the fridge so enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

  • Enter your email address to follow this blog and receive notifications of new posts by email.

    Join 30 other followers

%d bloggers like this: