EatSmarter exclusive recipe

Chilled Thai Soupwith Lemongrass Ice

Chilled Thai Soup - Chilled Thai Soup - A refreshing soup with Southeast Asian flavors
Chilled Thai Soup - A refreshing soup with Southeast Asian flavors

(1)

Calories:105 kcal
Difficulty:moderate
Preparation:60 min
Ready in:360 min
Low-sugar
low-carb
Vitamin-rich
high-fiber
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1 serving contains (Percentage of daily recommendation)
Calories105 kcal(5%)
Protein2 g(4%)
Fat8 g(10%)
Carbohydrates5 g(2%)
Added Sugar0 g(0%)
Roughage3 g(10%)

Recipe development: EAT SMARTER

Ingredients

For servings

4 stalksLemongrass
1 pieceGinger root (about 30 grams)
1red Chile pepper
Salt
5 sprigsCilantro
5 ouncesred Onion
1Garlic clove
1Cucumber (about 500 grams)
1red Bell pepper (about 200 grams)
1 tablespoonOlive oil
¾ cupsChicken broth
1 ¾ cupsCoconut milk (9% fat)
2 sprigsMint
1Limes
3 tablespoonsThai fish sauce
Pepper
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Kitchen Utensils

2 Pots, 1 Casserole dish, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Fine-mesh sieve, 1 Immersion blender, 1 Kitchen towel, 1 Freezer bag, 1 Citrus juicer, 1 Peeler

Directions

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1 Trim both ends of lemongrass and peel tough outer layer. Peel ginger root. Cut lemongrass and chile into small pieces and combine with 450 ml (approximately 2 cups) of salted water in a pot. Rinse chile pepper, wipe dry and add to pot. Bring to boil, then reduce heat and cook for about 3 minutes. Let cool.
2 Pour lemongrass mixture through a fine sieve, reserving broth.
3 Rinse cilantro, shake dry, pluck leaves and finely chop. Combine in a shallow baking dish with the cooled broth. Cover and freeze for 4-5 hours.
4 Peel onions and garlic and chop finely. Peel cucumber and cut into 1 cm (approximately 1-inch) pieces.
5 Cut bell pepper into quarters, remove seeds, rinse and pat dry. Cut pepper into 1 cm (approximately 1/2-inch) pieces.
6 Heat oil in a pot over medium heat. Cook onions and garlic until translucent. Add cucumber and bell pepper and cook until softened, about 3 minutes more.
7 Pour in chicken stock and coconut milk, bring to a boil and cook over medium heat for 10-15 minutes.
8 Rinse mint, shake dry, pluck leaves and coarsely chop. Puree soup with an immersion blender.
9 Squeeze juice from lime and add to soup along with fish sauce. Season with salt and pepper. Allow to cool and then chill in refrigerator for 3-5 hours. Meanwhile, transfer lemongrass broth to an ice-cube tray and freeze until firm, then place in freezer bags, wrap in a kitchen towel and crush with a meat mallet. To serve, divide soup and lemongrass ice among chilled bowls.
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