Chilled lemongrass and cilantro soup

June 14, 2014September 8, 2022 Belinda

Thanks to the wonderful and foolproof Delia Smith for this refreshing, zingy soup for those hot summer evenings.
Delicious before a dinner even in a soup shooter. it’s even nicer when the soup and the bowls or shooters are chilled when serving.

Serves 4
4 thick stems lemongrass
2oz fresh cilantro leaves
5 green onions, finely chopped
2 oz butter
2 medium onions
10 oz new potatoes, scraped and chopped small
5 fl oz whole milk
salt and freshly ground black pepper

Firstly, strip the cilantro leaves from the stalks and reserve both the leaves and the stalks.
Lemongrass is dealt in exactly the same way as leeks; trim the root and the tough top away, leaving 6 inches of stem, remove the outer skin and chop quite finely. Then do the same to the green onions.
Gather up all the trimmings from both, wash them and put them into a saucepan together with the cilantro stalks, some salt and 1 1/2 pints water and simmer, covered, for about 30 minutes to make a stock.
To make the soup, melt the butter in a large saucepan, then add the chopped lemongrass, onions (reserve the green onions until later) and potatoes and keeping the heat low, let the vegetables sweat gently, covered for about 10 minutes.
After that, pour in the stock through a strainer, discard the debris from the strainer and add the milk and about 3/4 of the cilantro leaves.
Season with salt and pepper, bring the soup up to a simmering point and simmer very gently for about 25 minutes.
Allow the soup to cool a little before pouring it into a food processor or blender, puree it, then pour it through a strainer into a bowl.
When it’s cold, cover and chill thoroughly until you’re ready to serve it.

Serve in chilled bowls or soup shooters.

You can add an ice cube to each bowl if you like and sprinkle in the rest of the finely chopped cilantro and the green onions as a garnish. FYI, in my picture there is no garnish other than a blob of whipped sour cream and a mini basil leaf which is also nice, but more minimalist.
Make sure you serve this soup chilled!

Asian flavors · Curry · Fish

Thai Butternut squash and seafood curry

May 29, 2014September 13, 2018 Belinda2 Comments

This has the most amazing flavors and I have made it at least 6 times, always successfully. With the yellow (or red) curry paste, go carefully as different curry pastes have different strengths. You don’t want to overpower the seafood.
If you use green beans as the green vegetable, make sure you parboil and shock them in cold water before adding them to the pan.

Serves 4 generously.
1 (14 oz) can coconut milk ( about 1 2/3 cups)
1 to 2 tbsp yellow or red curry paste ( I used 1 tbsp)
1 1/2 cups fish stock
3 tbsp fish sauce (Nam Pla is a great one)
2 tbsp sugar
3 lemongrass stalks, each cut into 1/3’s and bruised with the flat of a knife
3 keffir lime leaves, (or regular ones if you can’t get keffir lime leaves) stalked and cut into very thin strips.
1/2 tsp turmeric
2 1/4 lbs butternut squash, peeled and cut into large, bite sized chunks
1lb 2oz salmon fillet, skinned and cut into large bite sized chunks
1/b 2oz peeled, deveined raw shrimp
Bok Choy or any other green vegetable of your choice
1/2 to 1 lime, juiced or more to taste
Cilantro, for garnish

Skin the thick creamy top off the can of coconut milk and put it into a large saucepan or Dutch oven with the curry paste, over medium heat.
Let it sizzle and, using a fork, whisk or wooden spoon, beat the cream and paste together until combined. Still beating gently, add the rest of the coconut milk, fish sauce, fish stock, sugar, lemongrass, lime leaves and turmeric.
Bring to the boil then add the butternut squash. Cook on a fast simmer until the squash is tender, about 15 mins.

* You can cook the recipe up until this part in advance, maybe leaving the butternut squash with some bite still in it as it will continue to soften as the pan cools. Either way, when you’re about 5 mins from wanting to eat, get ready to cook the seafood.

To the robustly simmering pan, add the salmon and shrimp. When the salmon and shrimp have cooked through, which will only take about 3 to 4 minutes, stir in any green vegetable you’re using – sliced, chopped or shredded as suits and push down into the sauce with a wooden spoon.
When the green vegetable is cooked, squeeze in the juice of half a lime, stir and taste and add the juice of the remaining half if you feel it needs it.
Take the pan off the heat and pour the curry into a large bowl and sprinkle over the cilantro; the point is that the cilantro goes in just before serving.
Serve with more chopped cilantro for people to add to their own bowls as they eat and some plain Thai jasmine or Basmati rice.

Asian flavors · Poultry · Soup · Whole30 compliant

Tom Kha Gai. The world’s best soup!

February 25, 2014January 7, 2017 Belinda

This is one of my “desert island” foods. I am absolutely addicted to this soup and these flavors. The bright, clean taste of lime, ginger and cilantro and the exotic coconut milk and red curry paste is divine.
Red curry paste is available online on Amazon and this particular brand is the best and will keep in the fridge for months. They also have green and yellow pastes. I have all three on the go all the time.
If you don’t have the Keffir lime leaves, then use lime zest, but I highly recommend you go out and buy a Keffir lime tree and keep it in a pot. There is nothing like the flavor of those leaves.

1 tbsp coconut oil
2 tbsp grated fresh ginger
1 stalk lemon grass (pound the white ends to release the flavor)
2 tsp or more, of red curry paste
4 cups chicken broth
3 tbsp Thai fish sauce (Asian section in supermarket)
1 tbsp coconut or palm sugar. (optional)
3 (13.5 oz ) cans coconut milk
1lb chicken breast sliced thin
1/2 lb fresh shitake mushrooms, sliced
2 tbsp fresh lime juice
2 Keffir lime leaves, very finely chopped, or the zest of 1 lime
1/4 cup chopped fresh cilantro
salt, to taste

Heat the oil in a large pot over medium heat.
Saute the chicken pieces till done, add the ginger, lemongrass and curry paste and cook, stirring for 1 minute.
Stop, inhale, the aroma!
Slowly pour the chicken broth over the mixture, stirring cnstantly.
Stir in the fish sauce and coconut sugar and simmer for 15 minutes.
Stir in the coconut milk and mushrooms and cook and stir until the mushrooms are soft, abut 5 mins.
Stir in the lime juice, and zest or finely sliced (julienned) Keffir lime leaves.
Season with salt, garnish with cilantro.

Serve!

Asian flavors · Do-ahead · Soup · Whole30 compliant

Thai Pumpkin soup

October 28, 2013September 9, 2022 Belinda

3 1/2 lb winter squash, peeled and roughly chopped
2 tbsp sunflower oil
1 onion, sliced
1 tbsp grated ginger
1 lemongrass, bashed a bit
3 – 4 tbsp Thai red curry paste
14 or 15 oz can coconut milk
4 cups chicken stock
fresh lime juice and sugar for seasoning
1 red chile, sliced, to serve

Heat the oven to 400 F

Toss the winter squash in a roasting tin with half the oil and seasoning, then roast for 30 minutes until golden and tender.

Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass.
Gently cook for 8 to 10 minutes until softened.
Stir in the curry paste for 1 minute, followed by the roasted squash, all but 3 tbsp of coconut milk and the stock.
Bring to a simmer, cook for 5 minutes, then fish out the lemongrass.
Cool for a few minutes, then whizz until smooth in the blender.
Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it.

Serve drizzled with the remaining coconut milk and scattered with chile, if you like

Asian flavors · Fish · Gluten Free

Baked lemongrass and coriander fish

September 3, 2013January 10, 2016 Belinda2 Comments

Another mouthful of flavor explosions. This is also a very quick and light dish.

Serves 4

4 x 7oz fish fillets, like Chilean sea bass, halibut or cod
Plain (all purpose ) flour, seasoned with salt and pepper. (GF people can use coconut flour)
2 to 3 tbsp peanut oil
2 onions, sliced
2 lemongrass stems, white part only, finely chopped
4 kaffir lime leaves, finely shredded
1 tsp ground cumin
1 tsp ground coriander
3/4 tsp finely chopped red chili
6 fl oz or 3/4 cup chicken stock
13 fl oz or 1 1/2 cups coconut milk
1 very large handful fresh cilantro, chopped
2 tsp fish sauce

Preheat the oven to 350F
Toss the fish fillets lightly in the seasoned flour.
Heat half the oil in a large heavy-based frying pan and cook the fish over medium heat until lightly browned on both sides. Transfer to a shallow ovenproof dish

Heat the remaining oil in the pan. Add the onion and lemongrass and cook, stirring, for 5 minutes or until the onion softens. Add the kaffir lime leaves, ground spices and chili and stir for about 2 minutes or until fragrant.

Add the stock and coconut milk and bring to the boil. Pour over the fish, then cover and bake for 20 mins or until tender.
Transfer to a plate.

Stir in the cilantro and fish sauce into the remaining sauce and season to taste.
Pour over the fish to serve

* Kaffir lime leaves are dark green and glossy with a double leaf. They must be shredded very finely as they can be tough.

Asian flavors · Fish · Gluten Free · Soup

Spicy coconut mussels with lemongrass (CleanCuisine)

August 14, 2012February 8, 2016 Belinda

Thank you to the NY Times for this recipe. it is divine and one can’t stop slurping the sauce and mopping it up with chunks of baguette!

Serves 2
Takes about 35 minutes

2 tbsp coconut or safflower oil
1 large shallot, finely chopped
3 garlic cloves, finely chopped
1 stalk lemongrass trimmed (outer layers of leaves removed) and finely chopped
1/2-1 small hot chile,(like Scotch Bonnet, Jalapeno, Thai bird or Serrano) seeded and finely chopped
1 cup unsweetened coconut milk
2 lbs fresh mussels, rinsed well
zest of 1/2 lemon
1 tsp lemon juice, or to taste
1/2 tsp Asian fish sauce, or to taste
1/2 cup whole cilantro leaves
lots of fresh baguette

Heat the oil in the bottom of a large pot until hot.
Add the shallot, garlic, lemongrass and chile, cook over a medium heat until soft, about 3 minutes.
Add the coconut milk and the mussels. Cover with a tight fitting lid and cook until the mussels have opened, about 5 to 7 minutes. Discard any mussels that remain closed.
Remove from the heat and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot.
Stir the lemon zest and juice, fish sauce and cilantro into the pot. Taste and add more fish sauce and/or lemon juice if needed. (The fish sauce provides the salt)

As the mussels are cooking, halve the baguette lengthways and heat the broiler. Place the halved pieces cut side up on a baking sheet. Heat under the broiler until just golden.
Put the mussels in two wide, shallow bowls, ladle the broth over them and serve with the baguette.

Asian flavors · Beverage · Do-ahead · Gluten Free · Vegan

Fresh ginger ale with lemongrass

August 31, 2011September 9, 2022 Belinda1 Comment

This is a ginger ale for grown-ups, a spicy, not-too-sweet, ultra refreshing drink that combines fresh ginger, lemongrass and chilies in a way you’ve probably never had them.
It makes 1 quart of syrup, enough to make at least 10 glasses. The syrup keeps for weeks, refrigerated

Thanks to Jean-Georges Vongerichten.

1lb fresh ginger root, unpeeled and cut into small dice
2 stalks lemon grass, trimmed and roughly chopped
2 small chilies, stems removed
1 1/2 cups white sugar
soda water
lime wedges

Combine the ginger, lemongrass and chilies in a food processor and process until minced, stopping the machine periodically and scraping down the sides, if necessary.

Place the puree in a saucepan with the sugar and 1 quart water. Bring to the boil over high heat, then reduce the heat to medium and simmer for about 15 minutes.
Turn off the heat. Cool, then strain and chill.

To serve, place about 1/4 cup of the syrup in a glass full of ice. Fill with soda water, taste and add more syrup if you like. Garnish with a lime wedge, then serve

Appetizers · Asian flavors · Do-ahead

Thai Garlic Bread

July 16, 2011September 9, 2022 Belinda

And now for something completely different! Thanks to Daniel Green (UK) for this recipe

Serves 4 – 6

3 garlic cloves, chopped
3 stalks lemongrass, inner tender white pale only, roughly chopped
1 tsp grated fresh ginger root
1 fresh red chilli, deseeded and chopped
1 tbsp olive oil
1 tbsp sesame oil
juice of 1 lime
good handful of fresh cilantro (coriander for the Brits) stems removed, leaves roughly chopped
1 ciabatta or baguette
I don’t think you need any salt in this, but you might want to taste the mixture and see.

1/ Preheat the grill

2/ Using a pestle and mortar, grind all the ingredients, except the bread, to a chunky paste

3/ Slice the bread horizontally in half, all the way through

4/ Spread the spice mixture evenly over the two pieces of bread

5/ Place under the preheated hot grill for 1 minute until heated through

Asian flavors · Fish · Gluten Free · Soup · Whole30 compliant

Steamed mussels with lemongrass, thai basil, chilies and coconut

June 15, 2011January 7, 2017 Belinda

This is divine and exotic!

Adapted from “Asian Flavors of Jean-Georges”

INGREDIENTS:

1 lb mussels (washed and bearded) 

6 stems of Thai basil leaves (use only the leaves) 

1 clove garlic (minced) 

1 clove shallot (minced) 

3 bird’s eye chilies (finely chopped) 

1 1/2 tablespoons cooking oil

FOR THE BROTH:

3 cups coconut milk

1/2 inch galangal/ginger (lightly pounded) 

1 lemongrass stalk (trimmed, smashed, and chopped) 

3 bird’s eye chilies (smashed) 

1/2 teaspoon grated fresh lemon zest 

1 tablespoon lemon juice 

Salt to taste

METHOD:

Bring the coconut milk, galangal/ginger, lemongrass, and smashed bird’s eyes chilies to boil over high heat.

Add the lemon zest and simmer for 10 minutes. Add the lemon juice and salt to taste.

Remove from the stove, strain the broth and set aside. Discard the aromatics.

Heat up the cooking oil in a wok or deep saucepan that can later be covered.

Add the minced garlic and shallots and cook until lightly browned.

Stir-in the chopped bird’s eye chilies, then add the mussels and the broth.

Add the basil leaves, cover and cook until all mussels are open.

Add salt to taste, dish out and serve hot with steamed rice.