Horizontal CSS Menu

Spicy Thai Soup

This is a great recipe for a chilly night!  So SIMPLE, Healthy, and Taaaassty!!!  It's got some kick so if you don't like too spicy remove seeds from the Serrano pepper before putting in the soup it will have less spice that way!  I use a stainless steal tea ball to put some cut lemongrass in (that I found at the health food store) or if you can find it in your spices section at the grocery store it should just come in long sticks and you can just put them right in the soup and remove them when ready to serve.  This soup is so super Simple you hardly even need to chop the veggies I keep them in pretty big pieces.  I even just slice the ginger instead of mincing it because it's fast that way.  It does make the pieces strong to eat though some of us like them that way and some of us pick them out.  Feel free to mince or chop them up if you want!  This soup is great for cold and flu season and if you want to add a little fresh garlic it will even help more!

Spicy Thai Soup
4 cups water
1 heaping Tablespoon Vegetable Broth Powder
1 can coconut milk
2 cups or more of fresh mushrooms, sliced
1 head cauliflower chopped in large pieces
1 medium to small sized zucchini, sliced in thick round pieces or coarsely chopped (optional, we had some so we used it, we liked it with it)
1 large onion, coarsely chopped
1 Heaping Tablespoon cut dried lemongrass put in a tea ball or 3-4 "sticks" dried lemongrass
Juice of one lime
Serrano pepper sliced (we leave seeds in for extra spice)
4-5 thin slices of fresh ginger, peeled
a small bunch of fresh cilantro
salt and pepper to taste if needed

Just put everything but the cilantro in a large pot and cook until cauliflower is done to your liking.  Then remove the lemongrass and add the cilantro and serve!  If you want it thicker and less soupy you could leave out some of the water.

Prep Time: 5-10 minutes  Cook Time: about 8-15 minutes


Denise Punger MD IBCLC said...

This sounds great. Do you know I have a huge lemon thai plant in my back yard. It was small when I got it. I ignored it during the remodel (didn't live here, then), and in the spring in grew and grew! I will let you know when I try it.

Emily said...

I gotta get me some lemongrass...this sounds splendid!

You're the best!!

Tammie said...

Permission to Mother: How Cool! I jsut love what you have growing in your yard! All the things that wouldn't grow here! I have also heard of different lime and lemon leaves being used in Thai curry dishes etc. I'm having a hard time finding some to buy. Maybe you will have to dry some and send them to me! ;) Can't wait to hear when you try it out!

Emily: The Lemongrass adds a wonderful flavor you will want to try it out! Super Tasty!

Anonymous said...

I use a microplane tool to grate the ginger. It works wonderfully! We add a bit to chicken noodle (or veggie noodle) soup.

Denise Punger MD IBCLC said...

Seriously, you want the dried leaves of the lemon and lime trees and some lemongrass? I suppose if I am picking them fresh and using them I don't have to dry them? But to mail them they should be dried first? I also have big cuban oregeno leaves that seem like if they were dried and chopped would be useful. If you know what to do, I will definately consider sending some to you.

Tammie said...

Denice: If you are willing that would be too cool! I bet the cuban oregano would be excellent in My Refried and Restaurant Style Black Beans! And I've been wanting to try some Thai dishes with the lemon and lime leaves! They would have to be dried to be shipped. I wouldn't want to put you out but if you had a spare moment I would for sure put them to use! And share any good recipes I came up with!

Stephanie said...

I tried this recipe yesterday and it was DELICIOUS! I had a hard time finding the lemongrass (they didn't even have any at the health food store), but I found a prepared tube of it in the produce section at Walmart. I put in between 1/2-1 tablespoon. Thanks for a great recipe!