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Introduction
With its lemony scent and hint of rose aroma, lemon grass is an essential ingredient in Thai and Indonesian cooking. Lemon grass grows wild in Indonesia, Indochina, and tropical Australia, and it is cultivated in southeast Asia and Sri Lanka as a culinary herb.
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Lemongrass is also thought to have numerous health benefits, especially when used in combination with other Thai spices such as garlic, fresh chillies, and coriander. In fact, scientists are now studying Thailand's favorite soup: Tom Yum Kung, which contains all of these herbs and spices, with lemongrass as the key player.
Parts Used
The lower portion of the stalk.
Typical Preparations
Universally used within tea blends for its flavor and aroma. Rarely seen in encapsulations or extracts, but equally as effective.
Sliced fresh lemon grass, or ground powder (1 teaspoon of lemon grass powder equals one stalk of fresh lemongrass)
Precautions
Take care to store lemon grass away from other foods and spices, as they make pick up its aroma. Soak dried whole lemon grass for two hours in warm water before using in cooking.
It medicinal application in excessive doses should be avoided while pregnant.
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Try This Lemongrass Soup Recipe!
This simple recipe offers restaurant-quality Thai noodle soup in just a few steps. It's a great natural remedy if you're fighting a cold or flu bug, and will boost your mood too. It's the lemongrass that does it - this added to a variety of healthy greens and a mound of thin gluten-free rice noodles. Combined with vegetable broth and coconut milk, this delicious soup is a complete meal and a bowl of warm comfort on a cool day. ENJOY!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
SERVES 2 as a main entree
8-10 oz. dried Thai rice noodes, linguini-width
3 Tbsp. Florida Herb House's lemongrass
4-6 cups vegetable stock (or regular chicken broth if non-veg.)
1 thumb-size piece galangal OR ginger, thinly sliced into matchstick-like pieces
1/2 package medium or soft tofu (packed in water) - drain off the water and slice tofu into cubes
1 head broccoli, chopped into florets including stems
1-2 cups Chinese cabbage, chopped into bite-size pieces (bok choy, baby bok choy or su choy)
1-2 carrots, sliced
4 Tbsp. soy sauce OR wheat-free soy sauce
1/2 can good-quality coconut milk
3-4 kaffir lime leaves (available in frozen packets at Asian/Chinese food stores)
1/2 cup fresh basil, roughly chopped if leaves are large
Preparation:
First, dunk noodles in a pot of boiling water. Cover the pot and turn off the heat. Allow the noodles to soften in the hot water while you prepare the soup.
Place stock in a soup pot together with lemongrass (include left-over stalk pieces if using fresh), plus galangal (or ginger), whole lime leaves, and carrots. Bring to a boil, then reduce heat to medium. Allow to simmer while you chop up and add the remaining vegetables (about 5 minutes).
Add the remaining vegetables. Stir and allow to simmer 2 more minutes.
Reduce heat to minimum and add the coconut milk, stirring until dissolved. Finally, add the tofu, gently stirring so it doesn't fall apart.
Add the soy sauce. If you prefer your soup spicy, add 1-2 tsp. chili sauce (OR simply serve it on the side for those who like it).
Do a taste test, adding more soy sauce if not salty enough. If you find the soup too salty (this depends on how salty your broth was to start with), add 1 to 2 Tbsp. lime juice. If too sour for your taste, add 1 tsp. sugar.
Check rice noodles to make sure they have softened enough to eat (they should be 'al dente'). Drain the noodles and portion them out into bowls. Tip: If you have extra noodles left over, leave them in the colander and rinse with cold water to prevent sticking.
Pour several ladles of soup over each bowl of noodles. Sprinkle fresh basil over each bowl. Serve with a topping of fresh basil, plus some chili sauce on the side, if desired.
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