Spicy Lemongrass Soup
Spicy Lemongrass Soup is a soup that serves 4. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 245 calories, 7g of protein, and 8g of fat per serving. For $2.94 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. If you have juice of lime, ginger, ginger, and a few other ingredients on hand, you can make it. This recipe from Foodista has 13 fans. It is perfect for Winter. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 67%, this dish is good. Spicy Lemongrass Soup, Spicy Lemongrass Crab, and Spicy Mussels with Ginger and Lemongrass are very similar to this recipe.
Servings: 4
Ingredients:
2-3 stalks fresh lemongrass
3-4 dried red peppers
1 inch ginger sliced
2 cloves garlic sliced (optional)
3 cups vegetable broth
1/2 cup fresh coconut milk if you can find it
6 oz tofu cubes
handful of snow peas
handful of mushrooms sliced
rice noodles about (4oz)
juice of half a lime or more
grated ginger, scallions, lime slices for garnish
Equipment:
cheesecloth
pot
Cooking instruction summary:
Chop the lemongrass into 2 inch pieces and then slice down the center, add to the soup pot along with the broth and coconut milk, garlic and ginger. Bring to a boil and them simmer on low for 30 minutes. Once the broth is done simmering you will want to strain it through some cheese cloth. The lemongrass stalks are not edible, I found that out the hard way. Bring the broth back to a simmer and add the tofu, mushrooms, snow peas and the rice noodles. You can add the lime juice at any time. I added some lime juice at the beginning and then some at the end before serving. Simmer until the noodles are soft. Garnish with grated ginger or scallions.
Step by step:
1. Chop the lemongrass into 2 inch pieces and then slice down the center, add to the soup pot along with the broth and coconut milk, garlic and ginger. Bring to a boil and them simmer on low for 30 minutes. Once the broth is done simmering you will want to strain it through some cheese cloth. The lemongrass stalks are not edible, I found that out the hard way.
2. Bring the broth back to a simmer and add the tofu, mushrooms, snow peas and the rice noodles.
3. You can add the lime juice at any time.
4. I added some lime juice at the beginning and then some at the end before serving.
5. Simmer until the noodles are soft.
6. Garnish with grated ginger or scallions.
Nutrition Information:
covered percent of daily need
