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RE: Lemon Grass Soup

sweetlight_photo — Sat, 25 Aug 2007 19:10:31 GMT

Wrap your lemon grass up in cheese clothe and tie it around the to like a little golf ball sized ball. You can also put other spices you wanna take out later like bay leaves and suck.

By the way, for those who love lemon grass you can buy it at any outdoor nursery, a big pot of it for just a few dollars. It grows without care and you can just cut some off every time you need a bit. It also makes a great tea.

RE: Lemon Grass Soup

Misplaced Alaskan — Tue, 24 Jul 2007 16:31:31 GMT

fund my recipe...this is by the book, but I rarely if ever follow a book unless it's baking.

6 cups chicken stock

4 cloves garlic, crushed

6 slices galangal root

2 slices fresh ginger

2 shallots, peeled and sliced

10 fresh or dried kaffir lime leaves, torn a bit

6 stalks lemongrass, sliced diagonaly about 1.5 inches per slice

1 tablespoon Thai red curry paste

1 table spoon sugar

1 can coconut milk, or more if you like...

3 tablespoons Thai fish sauce, or less if you're me

1 lb thinly sliced chicken breast (sub w/ shrimp and/or scallops here)

2 small thai red chilis, sliced and seeded

2 tablespoons fresh squeezed lime juice

garnish w/ fresh cilantro

heat the stock in large pot and add galangal root, ginger, garlic, shallots, lime leaves, lemongrass and curry paste. bring to simmer and cook about 10 minutes, stir often to break up the curry paste. (my recipe calls to strain out the solids at this point, but I leave mine in, as it REALLY boosts the flavor of the soup the next day)

Add the sugar, coconut milk, fish sauce and return to simmer. Add the chicken and cook through. Add all remaining ingredients and bring to serving temperature.

garnish with fresh cilantro.

note: if you like your foods on the hot side, simply add a couple more chilis, or up the red curry paste...

enjoy

Derrick (lost in Alabama...where NO thai restaurants or grocery stores are to be found)

RE: Lemon Grass Soup

Misplaced Alaskan — Tue, 24 Jul 2007 15:29:37 GMT

Trim-tab, it sounds like you're looking for the recipe for a thai soup called Tom Kha Kai. I tend to make mine going heavy on the coconut milk, lemongrass, garlic and curry....and ease off the fish sauce. (i find it too strong) My recipe also calls for galangal root, kaffir Lime leaves and ginger...drop me a line and i'll look it up and post it...

Derrick

RE: Lemon Grass Soup

Trim-Tab — Mon, 16 Jul 2007 08:23:05 GMT

It works. ;)

I have also (i believe) tracked sown the exact one I wanted using coconut milk broth and fish (poach the fish in the broth after infusing with lemongrass)

I'll let you know if either turn out the way I hope. lol

Lemon Grass Soup

Vlap — Mon, 25 Jun 2007 17:57:41 GMT

This is what I found looking around. I will hit my books and see if I can find a better one. This recipe scares me since it doesnt have you strain out the lemon grass. So first I have how I would cook it. Then the recipe and how they say to cook it.

Might be a good idea to put the lemon grass (cut stalks into small pieces 1") into the stock, heat to boil, remove from heat and allow the lemon grass to infuse (like a tea) Strain and return to heat. Then add lime,fish sauce, crushed red pepper and shrimp, cook till almost done, add carrots cook till they start to get soft, add straw mushrooms and snow peas, remove from heat once the snow pees change to a good green color. Stir in cilantro (reserve a little for garnish) Sprinkle sliced chilie's on top along with some more cilantro. Garnish bowl with a lime wedge. (people can add more lime to taste)

Thai Lemongrass Soup Recipe

Ingredients:
8 C. chicken stock
1/2 - 1 bunch cilantro
1 can straw mushroom
16 large shrimps, peeled, deveined
1 C. snow peas
1/3 C. shredded carrots (just for color)
juice of 1 lime
1/2 - 1 tsp. crushed red pepper
1 chili pepper, cut into rings
4 Tbsp. nam plah (you can find at Oriental food stores, fish sauce)
a few stalks of lemongrass (I would use about 6)

Directions:
Bring the broth to a simmer. Add crushed red pepper and shrimp. Simmer for 5 min. Add lemongrass and simmer for another 5 min. Add the rest of the ingredients and simmer a few minutes more. Be careful not to over cook or the vegetables will lose their color and will get limp.