January 20, 2016 § 2 Comments
This soup had to be my all time favourite for warming my bones on a cold winter day. The coconut milk makes it very creamy and the sweet and sour flavour is perfectly balanced on the palate. I like to serve it with cooked quinoa or vermicelli rice noodles to make it into a meal.
The lemongrass and lime leaves are critical to the flavour, so it’s best to buy them fresh. You can buy them in produce or Asian stores but I go to Granville Island Public Market as the quality is best there. This soup does take some time to make but trust me it’s worth it.
Cooking Time 45 minutes
1 Tblsp (15 ml) olive oil x 2
3 cloves crushed garlic
1 small onion diced
3 cups (750 ml) boiling water
2 stalks lemon grass cut into big pieces
8 lime leaves
1 Tbsp (15 ml) Bragg or soy sauce
1 tsp (5 ml) salt
1 lime juiced
1 tsp (5 ml) Siracha
1 tsp (5 ml) agave or sweetner
1 400 ml can coconut milk
2 cups (500 ml) chopped kale
1 cup (250 ml) crimini mushrooms
chopped thai basil and cilantro(optional)
1. Heat 1 Tblsp of oil in a medium stock pot. Sautee the garlic and onions. Add water, lime leaves,lemongrass and simmer for 25 minutes or until fragrant.
2. Add the Bragg, salt, lime juice, siracha, agave and coconut milk. Bring to a boil.
3. Remove the lime leaves and lemongrass. Puree the liquid and set aside.
4. Heat 1 Tblsp oil in the stock pot and the kale. Sautee until wilted. Add the mushrooms and sautee for a minute and add the liquid. Bring to a boil and serve. Garnish with thai basil and cilantro.