Coconut Lemongrass Vegetable Ecstasy Soup Food

COCONUT LEMONGRASS VEGETABLE ECSTASY SOUP

Steps:

• Heat coconut oil over medium heat-do not let it smoke-and add carrots, bell pepper, celery and onion. Saute until crisp-tender.
• Add all ingredients, down to and including tamarind paste: broth, broccoli, lemongrass, potatoes, shitakes, chick peas, ginger, fish sauce, curry paste, soy sauce, tamarind paste.
• Bring to a boil, stirring frequently.
• Reduce heat to simmer: add remaining ingredients and simmer until potatoes are soft. Do taste tests from time to time. If the flavor is lacking, add more tamarind, or soy sauce, or fish sauce, or more curry paste if you like it HOT! You are unlikely to need to salt this soup with all those delicious seasonings. If you don't like the veggie-to-broth ration, add more broth.
• Remove lemongrass and serve (but put it back in with any leftovers in the fridge; this soup gets better every day). Put some Sriracha on the table for the hot-sauce devotees.

LEMONGRASS SOUP (VEGETARIAN TOM YUM)

Steps:

• Clean and smash lemongrass stocks, then tie in a knot and boil with ginger in water (with veggie stock paste) for 30 minutes.
• Remove lemongrass and ginger.
• Add mushrooms, tofu, garlic, garlic chili sauce, oyster sauce, chili sauce, coconut milk, lime juice, and black pepper. Let simmer for 10-15 minutes.
• Serve immediately or store in the refrigerator for better flavor.

THAI TURKEY

Steps:

• In a pot simmer coconut milk, fish sauce, honey, thai red curry paste, cubed sweet potato till tender about 10 minutes.
• Meanwhile brown turkey and onions in oil till almost done add peas,sage and basil.
• Add to coconut mixture.
• Serve over brown rice. And top with fried onions and chopped peanuts.

VEGETABLE TOFU SOUP WITH LEMONGRASS AND COCONUT MILK

Steps:

• Heat 2 tablespoons oil in a large pot over medium heat. Add onion; cook and stir until lightly browned, about 7 minutes. Stir in garlic and ginger; cook until fragrant, about 2 minutes. Add curry powder; cook and stir until fragrant, about 1 minute.
• Pour vegetable stock and coconut milk into the pot. Add yam, carrots, celery, lentils, lemongrass, and sugar. Increase heat to medium-high; bring to a boil. Reduce heat slightly; simmer until vegetables soften, 10 to 15 minutes. Season soup with salt.
• Heat remaining 3 tablespoons oil in a large nonstick skillet over medium heat. Add tofu in a single layer; cook until lightly browned, about 4 minutes per side. Stir tofu into soup.

CREAMY BANANA, LEMONGRASS AND COCONUT SOUP

Steps:

• NOTE: Soup can be prepared one day ahead then reheated.
• In a heavy, large saucepan over medium-high heat, heat the olive oil. Add bananas and saute about 4 minutes or until starting to brown.
• Next add the onion, leeks, celery, carrots, garlic, lemongrass puree and chili paste. Saute another 10 minutes or until vegetables start to brown.
• Add the cumin powder and reduce heat to medium, sauteing the mixture another 2 minutes. Now add the orange juice, reduce heat to low and simmer 2 minutes.
• Add fresh stock, still simmering until the vegetables are tender, about 10 more minutes.
• Using a hand held immersion blender, puree the soup until smooth. Stir in the coconut milk and the cilantro, simmering over medium heat until heated through.
• Season to taste with salt and pepper.