This past weekend I was at a market where they had really good fresh lemongrass stalks, so that’s what I used in this soup. There are a number of things I’ve learned about lemongrass over the years. 1. A good portion of the stalk is super fibrous and really tough to chew and swallow. That’s why I split the recipe into two parts: first making the base and removing the lemongrass, then adding all the veggies. 2. If you don’t have fresh lemongrass, I know you can buy it frozen. I’ve never tried this, so I don’t know what the equivalent quantity would be. 3. Most of the recipes I saw call for kaffir lime leaves. I didn’t have any, so i substituted a lime with the peel still on instead. 4. When you’re boiling the lemongrass, crush it against the side of the pan as much as you can, it releases the flavor.
If I haven’t totally scared you off, this is actually a pretty simple recipe and it tastes really good!
Ingredients2 cups vegetable stock 2 cups water 4-5 stalks lemongrass (depending on the thickness) 1 lime, cut into quarters with skin still on
1 inch piece of ginger, grated 1 tsp salt 1 cup corn 1 cup bell peppers, diced
1 cup fresh mushrooms, sliced 1/2 cup tomatoes, diced 1/2 cup carrots, diced
1 cup coconut milk 1/2 cup fresh cilantro, chopped
1. Prepare lemongrass: Peel off the top layer of the lemongrass stalk and discard. Cut ~1 inch off both ends and discard. Cut the remaining stalk into 4 pieces and then cut these pieces in half.
2. Put the lemongrass, water, stock, lime pieces, ginger, and salt in a large saucepan. Bring this to a boil, then turn down the heat and simmer for 20 mins. Crush the lemongrass against the side of the pan periodically.
3. Pour the liquid through the a strainer into another saucepan. Discard the lemongrass.
4. Add the corn, bell peppers, mushrooms, tomatoes, and carrots. Bring to a simmer and boil for 10 mins.
5. Add the coconut milk and cilantro and serve hot!