Wednesday, November 12, 2014

Recipe Update: Lemongrass Coconut Soup

Bringing it back for the foodies!  I have not shared many recipes recently so this is a fun update for some folks.  I am still trying to find the best spots in the new house for food pictures.  This was taken in front of our new pellet stove but it gave the image a strange yellow color.  I will figure it out I am sure.

Lemongrass Coconut Soup

1 lime
1 onion (chopped)
2 stalks of lemongrass
2 gloves of garlic (chopped)
12 oz of tofu
30 oz of coconut milk
1 cup of vegetable broth
2 tablespoons of tamarind
1 tablespoon of jalapeno pepper (chopped)
1 tablespoon of sesame oil
1/2 tablespoon of curry powder
1/2 tablespoon of soy sauce
1 teaspoon of fresh ginger (minced)
1/2 teaspoon of ground ginger
salt as needed (depends on how salty your broth is)

the tofu

Press the liquid out of the tofu using a press or wrap it in paper towel and put something heavy on it for an hour or so.  Get as much liquid out of the tofu as possible.  Then cube the tofu in small pieces about 1/4 on an inch.

While the tofu is pressing, mix the ground ginger, 1 tablespoon of tamarind, soy sauce, and curry powder in a large bowl.

A deep fryer is ideal for frying the tofu but if there is not one available, pan fry it as close to 375 degrees as possible on all sides until golden brown.  Immediately upon removing the tofu from the hot oil, dash with some salt and add to the tamarind mixture and toss to coat.  Set aide and let marinade.  The oil from the frying should enable the mixture to stick to the tofu very well.

the soup base

In a pot, bring the sesame oil to a med heat.  Take the lemongrass and chop the ends off both sides.  Only use the yellow portion of the stock, avoid the white and green portions.  Set those aside.  Chop the yellow portion of the lemongrass into small pieces and add to the oil.  Let cook for about 5 minutes until it become aromatic and softens a bit.  It will still be very fibrous.  Then add the jalapeno pepper, onion, ginger, and garlic to the lemongrass and oil.  Cook until the onion is tender.  This should take about 5 minutes.  Do not allow it to brown.

Add the coconut milk and remaining tamarind to a blender.  When the lemongrass mixture is cooked, add it to the blender and puree on high until the lemongrass is not noticeable.  Pieces of lemongrass will be very stringy and fibrous in the soup.

Once pureed, add the blender contents back to the pot and add the broth, stir well.  Salt as needed.  Feel free to add some hot sauce here if s inclined.

Bring to a simmer, never let it boil.  Stir frequently.  I often add the remaining lemongrass white and green portions that I set aside earlier, just be sure to remove them prior to serving.  Just prior to serving, squeeze 1/2 a limes juice into the soup and add the tofu.  Garnish with the remaining lime and serve.

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