Can we be serious for a second?
Just one, I promise.
Then I will go back to making jokes about people who criticize my garlic usage.
I get really excited about healthy, flavorful food.
I get even more excited about unique ingredients that can boost the flavor of food without making it unhealthy.
Lemongrass is one of those ingredients that really gets me excited. It can be found a lot in Southeast Asian food, and after my trip to the Vietnamese market last night I just can’t stop thinking about it. It has a bright, and surprise surprise… a lemony taste.
I am really happy about the chance to share my love for lemongrass with you today with this Lemongrass Soup with Vegetables. Some of the ingredients might be foreign to you, but don’t be intimidated. None of them are hard to find (especially if you can get to an Asian Market), and I promise you, none of them are expensive.
Lemongrass Soup with Vegetables
- 1 Tbsp sesame oil
- 2 lemongrass stalks, roughly chopped
- 4, one inch pieces ginger, peeled and roughly chopped
- 3 cloves garlic, peeled and cut in half
- 9 cups veggie or chicken stock
- 1 Tbsp fish sauce
For Veggies: (This is just a list of suggestions)
- morning glory
- bok choy
- bean sprouts
- sesame seeds (I used black)
- cooked rice noodles
- sweet chili sauce
- hot chilis, chopped
- lime wedges
- In a large stockpot, add sesame oil over medium heat.
- Add ginger, lemongrass, and ginger and stir for about 2 mins. Should start to get a little aromatic.
- Add stock and fish sauce and heat to a boil.
- Reduce to a simmer, and cook uncovered for 45 mins to 1 hour (longer if you have the time, but in that case cover pot).
- When time is up on the broth, strain out chunks of ginger, lemongrass and the garlic. Return broth to pot.
- Add veggies and noodles to individual bowls bowl and cover with broth.
- Top with sesame seeds and a squirt of fresh lime juice, and anything else you desire! (If it isn’t on my list, then it’s not allowed… just kidding. Get creative.)