Spicy Thai Lemongrass Soup
By Dr. Theresa Nicassio
This is my absolute favourite immune-boosting pick-me-up soup for chilly days or when I feel a cold coming on. For those times when I don’t have fresh shitake mushrooms on hand, I like to keep dehydrated shitake mushrooms and lemongrass in the pantry and fresh Thai chili peppers in the freezer, just in case I feel called to make this soup. It never lasts long, so if you’re sharing it with others, you might want to double this recipe!
favourite cooking oil for sautéing
1 onion, chopped
1–2 cloves garlic, finely minced or microplaned
2–3 Thai chili peppers, finely minced
1/2 inch fresh ginger root, finely minced or microplaned
4 cups water
2 tsp dried or fresh lemongrass, cut into tiny pieces
1 tsp tamari or coconut aminos
1 broccoli stalk, sliced into thin sticks
2 celery stalks, sliced thin
1 cup chopped shitake mushrooms
1 tbs miso (soy or chickpea)
1 tsp rice vinegar
6 oz firm tofu, cubed or cut in thin batons
1/4 to 1/2 cup lemon juice, to taste
Himalayan salt and black pepper, to taste
½ cup chopped scallions
1 cup chopped cilantro
½ cup shredded carrots
Sauté the onion, garlic, Thai chili peppers and ginger with the oil in a large soup pot over medium heat until the onions are translucent. Then add the water, lemongrass, tamari, broccoli slices, celery, shitake mushrooms, miso and rice vinegar. Cook over a medium heat until the flavours begin to marry and the desired texture of the vegetables is almost achieved. Add the firm tofu, lemon juice and seasoning and cook for another 5 minutes. Before serving the soup, place some of the prepared scallions, cilantro and carrots in the bowls and then ladle the soup on top. Garnish with some cilantro or scallions and serve immediately.
Makes about 7 cups.
Dr. Theresa Nicassio is a Registered Psychologist, Certified Gourmet Raw Food Chef, Raw Food Nutrition Educator, and author of YUM: Plant-Based Recipes for a Gluten-Free Diet. Available Spring 2015. Visit www.yumfoodforliving.com.