I ventured into new territory and made my version of Lemongrass Coconut Soup. I’ve been growing lemongrass for several years now but have only used it once or twice, partly because Faye doesn’t care for it so much. Lemongrass is on my mind because the cold season is upon us and it is time to bring the plants indoors or lose them to freezing temperatures.
Some of the ingredients for this soup (red and green sweet peppers, scallions, carrot, basil, lemongrass and celery leaves) came out of the garden which is pretty much finished for the year after the freezing temperatures the last couple of nights. I’m glad I had the foresight to harvest the last of these veggies the other day.
I started by sautéing the carrot, peppers, mushrooms, onion, garlic, white portion of the scallions, wedge of lime, ginger paste and diced baby potatoes.
While all this was sautéing I added turmeric powder, coriander seed powder, galangal powder and squeezed in the rest of the lime.
I then added homemade vegetable stock to which I added a couple of heaping teaspoons of my homemade vegetarian/vegan “chicken style seasoning” (https://pleasantpeasantcuisine.wordpress.com/2015/08/17/vegetarian-vegan-chicken-seasoning/). I also added a stalk of lemongrass which I had pounded and tied into a knot for easy extraction later. This was left to simmer under a lid for awhile.
When the carrots and potatoes had cooked I added coconut milk, the green parts of the scallions and finely chopped basil leaves.
I so much enjoyed the flavors in this soup that after Faye had eaten her portion I consumed my second and third bowl finishing off the entire pot of soup. A more traditional way to prepare this dish would have included spicy hot chilies. I would have enjoyed it that way too but chose not to this time.