LEMONGRASS SOUP
30 MINUTES
SERVES 4
RECIPE ADAPTED FROM EMILY YATES @EMELINAAH
My love of rich pastas and baked goods runs deep, but sometimes I need something truly light and refreshing for dinner… that’s where this delicious Lemongrass Soup steps in.
The zing of ginger and citrus, the calcium dense bok choy, and the hydrating broth make me feel like a goddess of health. I love the way it tastes, and the way it makes me feel, so I try to work this recipe into the repertoire at least once a month as a sort of refresher/palate cleanser.
Fast, healthy, and delicious?
She’s a triple threat, baby.
INGREDIENTS
- 1 Stalk of lemongrass
- 1 3” knob of ginger, peeled
- 4 Cloves garlic
- 1 Shallot, diced
- 3 Baby bok choy bundles, roughly chopped (I cut the very end of the white part off and use the rest)
- The juice of 2 lemons
- 1 Tsp red chili flakes
- Pinch of salt
- 1/3 Cup olive oil
- 2 Quarts vegetable or chicken broth
- 2 Packages brown rice noodles (I personally love Lotus Foods Pad Thai Rice Noodles which I get from Whole Foods)
Decorate with chopped parsley and cilantro, sriracha
METHOD
- Peel your lemongrass stalk, removing the outer woody layers. Cut the bottom inch off.
- Blend the lemongrass stalk, garlic cloves and ginger with olive oil to create a paste
- Pan fry the paste over medium-low heat for about 2 minutes
- Add the shallots, saute for 1 minute
- Add the broth, let it come to boil, then reduce to a simmer
- Add a pinch of salt and red pepper flakes
- Chop the bok choy roughly, add to broth, allow ten minutes to simmer, stirring occasionally
- In a separate pot, boil the rice noodles for five minutes. Then, rinse with cold water and add to your soup
- Add lemon juice and give it a stir
- Serve hot, garnished with cilantro, parsley, or some sriracha
Pair with:
Sip – Skip the drink and sip your broth, mmm!
Listen – For a relaxing evening, turn on Alison Kraus’ album, Forget About It
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