Lemongrass Soup


This unique recipe seasons classic winter vegetables with the exotic flavors of Southeast Asia. Look for lemongrass, Kaffir lime leaves, turmeric, galangal  and dry  guajillo chili pepper in specialty shops or find them online. This recipe comes to us from Chef Saifon of True Seasons Organic Kitchen in Anaheim, CA.

Serves 2

For the Vegetables:

  • 1/2 cup kabocha squash, cut into 3/4 inch thick slices
  • 1/2 cup butternut squash, cut into 3/4 inch thick slices
  • 1 cup kale, chopped
  • 1 cup red chard, chopped
  • 1/2 cup carrot, diced
  • 2 t green onion, chopped
  • 1/2 cup zucchini, sliced
  • 1 purple onion, cut in to 3/4 inch thick slices
  • 1/4 cup cilantro, finely chopped for garnish

For the Spicy Lemongrass Soup Base:

  • 1/4 cup lemongrass – chopped
  • 3 t garlic
  • 1 t coriander seed (dry)
  • 2 t sea salt
  • 5 kaffir lime leaves
  • 1 turmeric (small root)
  • 1 galangal, cut in 3 small pieces
  • Fresh lime juice
  • 1/2 cup guajillo dry chili pepper (5 large peppers)
  • 1/2 cup water

Mix all of the ingredients for the soup base in a high speed blender for about 2 minutes. Boil 3 cups of water, add soup base mixture and all vegetables. Season to taste with more lime or lemon juice for more sour taste, and more fresh chili or chili powder for extra spice. Cook until vegetables are tender.

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Lemongrass Soup

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