Get ready to embark on a culinary adventure that will tantalize your senses and transform your ordinary dinner into an extraordinary experience! This Thai Lemongrass and Chile Soup is not just a recipe – it's a vibrant journey through the bold, aromatic landscapes of Southeast Asian cuisine. Packed with zesty lemongrass, fiery chilies, and creamy coconut milk, this soup promises to deliver a symphony of flavors that will make your palate dance with excitement. Whether you're a spice lover or a curious home cook, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 2 tablespoons vegetable oil
- 2 stalks lemongrass, bruised
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 cups chicken broth
- 1/2 cup coconut milk
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/2 teaspoon Thai red curry paste
- 1/2 teaspoon fish sauce
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2-3 Thai bird's eye chilies, sliced
Instructions
- Prepare all ingredients by washing herbs, mincing garlic, grating ginger, and bruising lemongrass stalks by gently crushing them with the back of a knife to release their aromatic oils.
- Heat vegetable oil in a medium-sized pot over medium heat. Add minced garlic, grated ginger, and bruised lemongrass stalks. Sauté for 2-3 minutes until fragrant, stirring constantly to prevent burning.
- Add Thai red curry paste to the pot and stir quickly to combine with the aromatics, cooking for an additional 30 seconds to bloom the spices and release their flavors.
- Pour chicken broth into the pot, bringing the mixture to a gentle simmer. Allow the lemongrass and spices to infuse the broth for about 10 minutes.
- Stir in coconut milk, fish sauce, sugar, salt, and black pepper. Continue simmering for another 5 minutes to meld the flavors.
- Remove lemongrass stalks from the soup using tongs or a slotted spoon and discard.
- Add sliced Thai bird's eye chilies to the soup for additional heat and flavor.
- Remove from heat and garnish with freshly chopped cilantro and mint just before serving.
- Ladle the hot soup into serving bowls, ensuring an even distribution of chilies and herbs.
- Serve immediately while hot, optionally with steamed jasmine rice on the side.
Tips
- Fresh is Best: Always use fresh lemongrass and herbs. Bruise the lemongrass gently to release maximum flavor without breaking it into pieces.
- Spice Control: Adjust the number of Thai bird's eye chilies based on your heat tolerance. Start with less and add more if needed.
- Infusion is Key: Let the lemongrass and spices simmer slowly to extract their full aromatic potential.
- Coconut Milk Trick: Stir the coconut milk well before adding to prevent separation and ensure a creamy texture.
- Garnish Freshness: Add cilantro and mint just before serving to maintain their vibrant color and fresh flavor.
- Serving Suggestion: Pair with steamed jasmine rice for an authentic Thai dining experience.
- Make Ahead: The soup's flavors actually improve if left to sit for a few hours, making it perfect for meal prep.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
