Wednesday, March 12, 2014

Lemongrass Basil Soup

40 Days-40 Days of Lenten Recipes 

Looking for something a bit more hearty for dinner?
Here is my version of Lemongrass soup with Basil.

The mushrooms give the meatiness needed, while the carrots the sweetness.

2 T lemongrass paste
2 cup sliced mushrooms
4 cloves garlic, minced
1/2 tsp grated fresh ginger
1 cup carrots, julienne
1 cup cherry/grape tomatoes
4 tsp soy sauce
1 cup light coconut milk
1 T brown sugar
juice of one lime
1 T basil paste
1 cup cubed tofu
1 vegetable bouillon
4 cups water, add 1-2 cups water
1 tsp salt
1 1/2 cup rice of choice

Start by making a veggie broth, vegetable bouillon, salt and water.
Bring to a boil.
Add rice.
Turn to low for 15 minutes.
Add first 7 ingredients and continue on simmer.
When carrots are softer, about 15 minutes, mix in brown sugar and milk.
Lastly, add tofu and basil paste.
Lime on the side to taste.

The flavors of lemongrass and basil go well together.
I've never used these herb/veggie pastes before, they were good.
What do you think? Have you used them before?

In the future, I only have one change.
I think I will separate the broth from the rice and veggies when saving the leftovers,
it gets pretty thick by the next day.
Does anyone else do this?
Any suggestions?

Here's a link to all of last year's 40 Days Recipes.

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Marilou Cambas said...

I use the herb paste a lot. I have cilantro and ginger. They keep for a very long time.
I will try the lemongrass basil soup. It's comfort food for me.
How will ginger paste in tea- I wonder?
Let the sunshine in!

Presvytera Eleni said...

I didn't know they made a cilantro paste? I've put fresh ginger in tea but never thought of using the paste in tea, hmmm? Wonder if anyone else has tried this? Great idea!