Love and Spices: Thai Lemongrass Soup
Soup to warm us up on those first cool days of late summer
Recipe by Monique Singer
Previously published August 29, 2020
Westmount Magazine is proud to offer its readers sample recipes from Love and Spices, a beautifully illustrated cookbook by Monique Singer. With this series, you will discover some unique recipes dedicated to cooking with spices, from hors d’œuvres to desserts.
Monique Singer knows how to make people talk, sing and dance spices! From her earliest childhood, alongside her grandmother and sisters, she learned how to create a delicious and original cuisine with her senses, her hands and all her love.
From her family’s table to the jet-set parties she has catered in New York, Los Angeles, Venezuela, Spain, Haiti, and Asia, regardless of the set-up, function, atmosphere or style, Monique’s food has left its imprint on people’s taste buds.
Thai Lemongrass Soup with Lotus Flower Root
Preparation time: 20 min | Cooking time: 20 min | Yields: 4 servings
- 6 cups vegetable or chicken broth
- 1/2 lb / 225 g shiitake mushrooms
- 8 oz / 250 ml coconut milk
- 4 lemongrass sticks, cut into 4 pieces
- 4 small red chilli pepper
- 1 1/2 tbsp miso paste
- 4-inch piece of ginger, sliced
- 6 lemon leaves
- 2 tbsp lime juice
- 2 tsp paprika oil
- Fresh cut cilantro for garnish
In a medium pot over low heat:
Mix miso paste with 1/4 cup broth until well dissolved and smooth.
Add remaining broth, lemongrass, lemon leaves, ginger and pepper.
Cook until soup comes to a simmer.
Add the mushrooms and lime then stir in the coconut milk.
Cook over moderate heat, about 10 minutes, stirring occasionally.
Remove the soup from heat.
Garnish with cilantro.
Serve with baked lotus flower roots.
LOTUS FLOWER ROOTS
Preheat oven 400°F / 200°C | Baking time: 15 min
- 10 oz lotus flower root, sliced and soaked, ready to use
- 5.5 oz / 150 g oyster mushrooms, optional
- 4 lime wedges
- 2 tbsp sesame oil
- 2 tbsp ginger, minced
- 2 tsp sesame seed, toasted
- 1 tbsp rice vinegar
- 1/4 tsp sea salt
- 1/4 tsp freshly ground white pepper
Using a vegetable peeler, remove the skin, cut off both ends and discard.
Slice thinly and remove the brown patches around that look like eyes.
Then soak the slices in a bowl of cold water with 2 teaspoons of rice vinegar for 10 minutes.
Drain to remove and draw out any unwanted residue and bitter flavour.
In a small saucepan, boil water and add the drained slices and blanch for 2 to 3 minutes.
In a bowl, stir in the ginger, oil and vinegar.
Line a baking cookie sheet with parchment paper.
Line up the slices and brush lightly with the mixture.
Bake for 10 to 15 minutes, until slightly golden.
Transfer to a serving plate, season with salt, pepper, lime juice.
Sprinkle with sesame seeds.
Images: Anne Fillion
Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn