RECIPES: THAI RED CURRY SOUP AND LEMONGRASS GINGER SOUP

Growing up in the Fraser Valley means that you have to learn to deal with a lot of rain. Some people can’t wait for summer to come and for the rain to stop, but I’m actually the opposite. Rainy weather is my favourite kind of weather. There’s just something about a rainy day that always puts me in the best mood. On rainy days, I enjoy snuggling up with a good book, drinking tea and, the cherry on top, eating a big bowl of comforting soup. 

img_1956Both of the soups I’m going to share with you today are soups that can be poured over whatever ingredients you’d like to add, making them the perfect soups for people with different likes and dislikes. I can’t even begin to tell you how delicious both of these soups are. I wish I could take credit for them, but these are not my own recipes. I have modified both soups slightly to make sure both soups are vegan and are packed full of flavour. I’m a vegetarian, but the rest of my family are not so I cooked up some chicken for them to add and they loved it. So feel free to add whatever meat you would like to these soups.

THAI RED CURRY SOUP 

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Ingredients that work well in this soup are: vermicelli noodles or wild rice, crispy fried tofu, and steamed vegetables. Garnish with lime juice, sriracha, and fresh cilantro.

INGREDIENTS FOR SOUP

  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp Thai red curry paste
  • 4 cups vegetable broth
  • 1 can coconut cream
  • ½ tbsp brown sugar

DIRECTIONS

  1. Heat olive oil in a large pot and add the minced garlic, grated ginger, and Thai red curry paste. Sauté over medium heat for 1-2 minutes.
  2. Add vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 10 minutes.
  3. Add the coconut cream and brown sugar to the soup. Stir and let simmer for another 10 minutes.
  4. To serve, add ingredients of your choice to a bowl and ladle the soup over top.

 

Original recipe: https://www.budgetbytes.com/2016/03/thai-curry-vegetable-soup/

GINGER LEMONGRASS SOUP

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Ingredients that work well in this soup are: vermicelli noodles or wild rice, crispy fried tofu, and steamed vegetables. Garnish with green onions.

INGREDIENTS FOR SOUP

  • 1 yellow onion, diced
  • 3 green onions, chopped
  • 4 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 1 stalk lemongrass, cut in half
  • 4 cups vegetable broth
  • 1 can coconut cream
  • zest and juice of 1 lime

DIRECTIONS

  1. Heat olive oil in a large pot and add onion. Sauté until soft and fragrant. Add green onions, garlic, ginger, and lemongrass. Sauté for 2-3 minutes until very fragrant. Add vegetable broth and coconut cream and bring the mixture to a boil. Once boiling, reduce heat, cover, and let simmer for 2 hours.
  2. Discard lemongrass and season the soup with salt and pepper to taste. Stir in the lime zest and juice.
  3. To serve, add ingredients of your choice to a bowl and ladle the soup over top.

Original recipe: http://www.sobremesa-blog.com/blog/ginger-lemongrass-infused-thai-soup?rq=ginger%20lemon

Both soups are delicious, but my personal favourite is the Ginger Lemongrass. In fact, it may actually be my favourite soup ever. I hope you enjoy these soups as much as my family and I do!

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