By: Faeta

Faeta — Fri, 19 Jun 2015 01:11:08 +0000

Interesting post mate.
About lemon grass, you may want to start boiling it first as though making a ‘strong’ lemon grass tea. Next strain out the lemon grass leaves. The water will change colour from light greenish below to dark yellow colour. At this point even without the leaves, the lemon grass flavours will be preserved in the soup.
Lemon grass is quite hardy, you could reuse it again after making tea initially with it and still get an impressive flavour out of it.
cheerio

By: Heather

Heather — Sun, 27 Oct 2013 21:19:27 +0000

First, thanks for page and being an ethical eater. Second, you’re a hottie, so thanks for that too…
and 3rd–here’s a recipe you can play with (soup-wise)–
Coconut Thai Soup With Chilies and Lime
☼❂☆
A satisfying wonderful Thai soup, cooks note: can adjust for heat/spice preferences and can add cooked shrimp at end if you wish.
Ingredients
• 2 tablespoons canola oil
• 1 medium onion, sliced
• 2 tablespoons chopped fresh ginger
• 1 Thai or serrano chili, halved
• 1 3-inch piece lemongrass, smashed (optional)
• kosher salt
• 6 cups vegetable broth
• 1 14-ounce can coconut milk
• 1 medium head bok choy, chopped (about 4 cups)
• cilantro and lime wedges, for serving
Directions:
1. Heat the oil in a large pot over medium heat. Add the onion, ginger, chili, lemongrass (if desired), and ½ teaspoon salt and cook, stirring occasionally, until the onion is tender, 8 to 10 minutes. Add the broth and bring to a boil. Reduce heat and simmer 4-5 minutes.
2. Discard the lemongrass. Add the coconut milk and bok choy to the pot and simmer until tender, 2 to 4 minutes. (Optional at this point can add cooked shrimp and warm through)
3. Serve the soup topped with cilantro and lime wedges.
4. ☼❂☆

Comments on: Thai-ing One On

By: Faeta

By: Heather