Tomato Soup With Lemongrass Recipes

TOMATO SOUP WITH LEMONGRASS

Steps:

• Heat the oil in a large pan, add the cumin seeds and cook for 10 seconds.
• Add the potato, onion, celery, curry leaves, lemongrass and chilli.
• Cook over a medium heat for 5 minutes, stirring constantly.
• Add the tomatoes and cook, stirring for 30 seconds.
• Add the water, tomato puree and seasoning.
• Stir and bring to the boil.
• Simmer, covered for 1 hour.
• Remove the lemon grass and curry leaves.
• Blend the soup with a hand blender or in a food processor.
• Strain and reheat to serve.

CHILLED LEMONGRASS-TOMATO SOUP

Steps:

• Discard 1 or 2 outer leaves of lemongrass and trim root ends. Finely chop enough lemongrass from lower 6 inches of stalks to measure 1/4 cup total.
• In a small saucepan combine lemongrass and 1 cup tomato water and simmer, uncovered, 10 minutes. Pour mixture through a fine sieve into another small saucepan, discarding solids, and stir in gelatin. Heat mixture over low heat, stirring, until gelatin is dissolved. In a large bowl stir gelatin mixture into remaining 5 cups tomato water. Chill tomato-water mixture, covered, at least 8 hours and up to 1 day. Discard rind and seeds from watermelon and finely chop enough fruit to measure 3/4 cup.
• Divide soup among 6 bowls and just before serving add watermelon, chives, and mint.

LEMONGRASS SOUP (VEGETARIAN TOM YUM)

Steps:

• Clean and smash lemongrass stocks, then tie in a knot and boil with ginger in water (with veggie stock paste) for 30 minutes.
• Remove lemongrass and ginger.
• Add mushrooms, tofu, garlic, garlic chili sauce, oyster sauce, chili sauce, coconut milk, lime juice, and black pepper. Let simmer for 10-15 minutes.
• Serve immediately or store in the refrigerator for better flavor.