Spicy Vegan Lemongrass Soup
Spicy Vegan Lemongrass Soup by Chef Saifon Plewtong at True Seasons Organic Kitchen. A perfect recipe for fall when all the gourds are in season. You can even serve it in a pumpkin. Chef’s Note: Enjoy my oil, dairy and gluten freerecipe with no sugar added. You can substitute orchange any vegetables that you like.
1/2 C Kumbucha squash – cut into 3/4 inch thick slices
1/2 C Butternut squash – cut into 3/4 inch thick slices
1 C Kale – chopped
1 C Red Chard – chopped
1/2 C Carrot – diced
2 t Green onion – chopped
1/2 C Zucchini- sliced1Purple onion – cut in to 3/4 inch thick
1/4 C Cilantro – finely chopped for garnish
SPICY LEMONGRASS SOUP BASE
1/4 C Lemongrass – chopped
3 t Garlic
1 t Coriander seed (dry)
2 t Sea salt
5 Kaffir lime leaves
1 Tumaric (small root)
1 Galangal- cut in 3 small pieces
Fresh lime juice
1/2 C Guajillo dry chili pepper (5 large peppers)
1/2 Cup water
- Mixed all Soup Base ingredients in vita mix for about 2 minutes.
- Boil 3 cups of water, add soup base mixture and all vegetables.
- Season to taste with more lime or lemon juice for a more sour taste, and more fresh Chili or Chili powder for extra spice.