Coconut and lemongrass are quite the amazing pair. The soft silky texture of the milk accented by the gentle, aromatic twist of lemongrass is enough to send you into a trance during dinner, which just makes the dining experience more interesting, doesn’t it?
This is a gentle soup, perfumed by several southeast Asian ingredients that I’m sure you will love.
1 cup coconut milk
3 lemongrass stalks, knotted
1 chilli pepper, chopped
1 cup corn
3 shallots, chopped
¼ cup scallions, chopped
2 cups water
1 tbsp ginger, chopped
3 lime leaves (optional)
2 cloves garlic, chopped
1 pod star anise
salt (to taste)
bean sprouts (as garnish)
drop of vegetable oil
In a large soup pot, lightly sauté the shallots, garlic and ginger for a few minutes, so that the flavours release. In the meantime, smash the lemongrass stalks with either a hammer or a pestle so that you can bend them easily. Once they are flexible, tie them in a knot.
Once the shallot / garlic / ginger mixture is lightly caramelized (about 5 minutes) add the remainder of ingredients, excluding the coconut milk and bean sprouts and simmer for 20-30 minutes. Taste the soup frequently, and add salt as to your liking. * Note, if you add the coconut milk now, the soup will over boil and make a mess.
Remove from heat, and remove the lemongrass stalks, lime leaves and star anise pod. Add the coconut milk and stir. Serve with a bean sprout garnish.
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Sounds Delicious!
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This sounds so good. Will have to try this one. Voted thanks for sharing
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Voted. It looks and sounds wonderful. You had me at "coconut" anyway! You might be interested in my latest blog, Can A Vegan Diet Cure Cancer? Please check it out. :-)
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I can already feel the aroma...
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Am getting motivated towards coconut now..great recipe, shall give it a try....and here goes my vote #8
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Coconut the only way to live
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This sounds delicious! Voted :)