SweetAdditions

Thai food is well-known all over the world for its unique flavors and exotic ingradients. Thai cooking is fundamentally a marriage of centuries-old Eastern and Western influences musically combined into something uniquely Thai. Originally, Thai cuisines imitate the characteristics of a waterborne lifestyle. Thai soup is conventionally prepared with lots of spices such as galangal, lime leaves and lemongrass and also with chicken. You can get a similar flavor by using ginger, chilies, lime juice and fresh cilantro. A reviewer said that Thai soup is awesome. A vegetarian version of Thai soup can be made with tofu instead of meat and plenty of vegetables.

The flavors of a traditional Thai soup are simply inexpressible and a vegetarian soup is hands down absolute favorite vegetarian Thai meal. Thai lemongrass vegetarian soup is a great natural for people who fighting against a cold or flu bug. Lemongrass added to a range of healthy greens. This delicious soup is a complete meal when combined with vegetable broth and coconut milk. Preparation of lemongrass involves chopping and processing it to create the pieces that small enough to become edible after some time in the boiling soup.

Thai lemongrass vegetarian soup recipes:

Thai lemongrass vegetarian soup recipe 1:

Ingredients:

• Shredded fresh Thai basil
• 2 carrots which cut into small chunks
• 2 tablespoons lemongrass, chopped
• 1 tablespoon vegetable oil
• 1 lemon, sliced thin
• 1″ fresh ginger root
• 1 – 2 tablespoons Thai red curry paste
• 1/2 pound mushrooms, sliced
• 3/4 pound broccoli, cut into small chunks
• 1 quart vegetarian ‘chicken’ broth
• 3 scallions (green onions), chopped
• Pinch of black pepper
• 1/2 tsp salt

Method of preparation:

• Heat the oil in a saucepan. Fry the garlic in oil until it starts to brown (to make a spicy version of this dish, start by frying one tablespoon Thai chile paste with garlic and sweet basil in the oil instead of garlic).
• Then, fry both broccoli and carrots until they become crisp-tender. Remove them and set aside.
• After that, fry the ginger, scallons, and lemongrass for a few minutes and add the mushrooms and fry for another 2-3 minutes.
• Lastly, add the broth, red curry paste, salt, and black pepper. Boil it and then decrease heat. Cover it for 5 minutes.
• Finally, add broccoli and carrots and heat momentarily.

Thai lemongrass vegetarian soup recipe 2:

Ingredients:

• 2 stalks lemongrass, peeled and cut into 4 inch pieces
• 1 teaspoon vegetable oil
• 1 teaspoon peeled minced fresh ginger
• 2 tablespoons fresh lime juice
• 2 teaspoons minced garlic
• 2 teaspoons roasted chili paste
• 4 cups vegetable broth
• 3 fresh kaffir lime leaves (optional)
• 1 tablespoon minced fresh cilantro
• rice noodles
• 3/4 cup finely chopped tomato
• 2 tablespoons soy sauce
• 2-3 small hot green chili peppers, seeded and halved (optional)
• 1 1/2 cups chopped oyster mushrooms or white mushrooms

Method of preparation:

• Boil vegetables broth in medium saucepan with lemongrass. You can also add lime leaves if desired.
• Also, heat up oil over medium-high heat in small skillet.
• Add garlic and ginger. Cook it with stirring for about 30 seconds.
• Remove lemongrass and lime leaves when broth has boiled for 5 minutes and discard.
• Then, add cooked garlic and ginger to broth.
• Come back broth to a boil, and stir in chile paste and mushrooms.
• Cook mushrooms for about 30 seconds until they have wilted, then stir in lime juice and soy sauce.
• Alter that remove from heat, and dipper soup into small bowls along with your favorite rice noodles.
• Lastly, top each bowl with chopped tomatoes, cilantro and if you want it really spicy add a pinch of hot green chiles.
• On the other hand, tomatoes and chiles can be mixed together and placed in small serving bowl for people to help themselves to make more spicy.

Thai lemongrass vegetarian soup recipe 3:

Ingredients:

• 1-1/2 cups Vegetable Stock
• 4 stalks lemongrass
• 2 cans coconut milk
• 20 kaffir lime leaves
• 20 quarter-sized slices fresh galangal or 10 large pieces dried galangal
• 10 peppercorns
• 8 ounces firm tofu, cut into bite-sized chunks
• 2 tablespoons fresh squeezed lime juice
• 1 squash, about 1-1/2 pounds (butternut squash is great for this recipe)
• 3 green onions, thinly sliced
• 1 tablespoon thin soy sauce
• 1 teaspoon salt
• 6 ounces fresh mushrooms, sliced

Method of preparation:

• Remove and trim dried hard root from lemongrass stalks and brown leaves. Decrease clean stalks to about 6 inches long including the bulbous base. Then, cut in to 2-inch lengths.
• Mix the coconut milk and vegetable stock in a large saucepan. Boil it over medium-high heat. Stir in the lemongrass, galangal, peppercorns, and half of the lime leaves. Amend the heat to maintain an active boil.
• Cut the squash into bite-sized (peeled) pieces. Then, add it to the boiling soup along with the mushrooms. Increase the heat to medium-high for gentle boil. Then, add the tofu and cook it for about 5 minutes longer until the squash is tender but still firm.
• Then, remove the soup from the heat and use forceps to eradicate and discard the lemongrass, galangal or ginger, and lime leaves.
• Finally, stir in the soy sauce, salt, lime juice, cilantro, green onions, and the remaining lime leaves. Add more salt, soy sauce, or lime juice if you like for taste. Shift to a serving bowl and serve when hot.

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