Chilled Thai Soup
with Lemongrass Ice
|Saturated Fat Acids||5.3 g|
|Sugar added||0 g|
|Bread exchange unit||0.5|
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.
Pour lemongrass mixture through a fine sieve, reserving broth.
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.
Peel onions and garlic and chop finely. Peel cucumber and cut into 1 cm (approximately 1-inch) pieces.
Cut bell pepper into quarters, remove seeds, rinse and pat dry. Cut pepper into 1 cm (approximately 1/2-inch) pieces.
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.
Pour in chicken stock and coconut milk, bring to a boil and cook over medium heat for 10-15 minutes.
Rinse mint, shake dry, pluck leaves and coarsely chop. Puree soup with an immersion blender.
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.