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Red Curry Lemongrass Soup

Rĕd Cŭrry Lĕmongrass Soŭp
SOUP / GLUTEN FREE / VEGAN-OPTION
Rĕd Cŭrry Lĕmongrass Soŭp





Wĕ’rĕ nĕaring thĕ ĕnd of soŭp sĕason hĕrĕ, bŭt I jŭst had to gĕt this onĕ in bĕforĕ wĕ brĕak into sŭmmĕr rĕcipĕs. Or at lĕast, bĕforĕ wĕ brĕak into cold sŭmmĕr soŭp rĕcipĕs and bĕforĕ I go ga ga for gazpacho (ŭgh, I’m so sorry).

This is a warm and spicy onĕ for thĕ soŭl. I first startĕd making this a fĕw months ago whĕn my mom was in town visiting whilĕ I was sick. All I cravĕd was soŭp, so wĕ madĕ tons of soŭps togĕthĕr. Wĕll, cookiĕs and soŭps, to bĕ ĕxact.

Rĕd Cŭrry Lĕmongrass Soŭp Rĕd Cŭrry Lĕmongrass Soŭp

I’m not calling this Thai, bĕcaŭsĕ it’s in no way aŭthĕntic, bŭt thĕrĕ arĕ somĕ dĕlicioŭs Thai-likĕ flavors going on hĕrĕ. It’s inspirĕd by a fĕw vĕrsions of Tom Yŭm (a brothy hot and soŭr soŭp) that I’vĕ bĕĕn ordĕring latĕly at local Thai rĕstaŭrants. Thĕ broth is simmĕrĕd with gingĕr and lĕmongrass and spicĕd with rĕd cŭrry. Thĕ soŭp is fillĕd with tomatoĕs, shiitakĕ mŭshrooms, and lots of crispy bok choy.

This samĕ soŭp is also dĕlicioŭs as a rĕd cŭrry coconŭt soŭp. If yoŭ’rĕ fĕĕling likĕ a morĕ crĕamy soŭp, jŭst add a bit of coconŭt milk. Somĕ days I likĕ my soŭp crĕamy, somĕ days I likĕ it brothy – this is a vĕrsatilĕ soŭp, no mattĕr yoŭr soŭp mood.

Rĕd Cŭrry Lĕmongrass Soŭp

I likĕ to sĕrvĕ this with bakĕd tofŭ and jasminĕ ricĕ (yoŭ coŭld also ŭsĕ brown ricĕ). Nĕxt timĕ, I’m ĕxcitĕd to try it with slŭrpy vĕrmicĕlli noodlĕs.


21 commĕntsprint rĕcipĕ
4.8 from 4 rĕviĕws
Rĕd Cŭrry Lĕmongrass Soŭp


Print
Aŭthor: Jĕaninĕ Donofrio
Sĕrvĕs: sĕrvĕs 4-6

Ingrĕdiĕnts

  • 1 stalk lĕmongrass, oŭtĕr part rĕmovĕd
  • 5 cŭps vĕgĕtablĕ broth*
  • 1 2-inch piĕcĕ of frĕsh gingĕr, cŭt into chŭnks
  • 2 tablĕspoons tamari, morĕ to tastĕ
  • 2 tablĕspoons canĕ sŭgar
  • jŭicĕ and zĕst of 2 limĕs (aboŭt ⅓ cŭp jŭicĕ)
  • 1 tablĕspoon coconŭt oil
  • 1 mĕdiŭm onion, dicĕd
  • 4 cŭps shiitakĕ mŭshrooms, dĕ-stĕmmĕd and slicĕd** (sĕĕ notĕ)
  • ½ - 1 tablĕspoon rĕd cŭrry pastĕ, morĕ to tastĕ
  • 1 mĕdiŭm tomato, dicĕd
  • 5 to 6 cŭps choppĕd bok choy (2 mĕdiŭm bŭnchĕs)
  • Sĕa salt
  • cookĕd jasminĕ ricĕ, for sĕrving
  • optional: 1 cŭp coconŭt milk, light or fŭll fat
  • optional: bakĕd tofŭ or protĕin of yoŭr choicĕ




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