I really like this soup. Something about thai flavors lately. Every week my grocery bag comes home with lemongrass, ginger, garlic and coconut milk. It feels like I'm eating takeout but it's all home cooked. The beauty of batch cooking, right?
Recipe adapted from Lazy Cat Kitchen. I love that name.
Makes about 6 servings.
Khao Soi Soup
6 garlic cloves, peeled
2" ginger, peeled, roughly chopped
1/4 cup chopped cilantro (stems or leaves)
2 lemongrass stalks, tough leaves removed, chopped
2 shallots, chopped
1/2 teaspoon ground coriander
1 1/2 teaspoon turmeric
1 teaspoon madras curry powder
3 tablespoons water
1 butternut squash, peeled, diced
2 stalks broccoli, peeled, in bite sized pieces
1 1/2 cup chopped green beans
4 carrots, peeled, sliced
1 quart vegetable stock
1 14 oz tin full fat coconut milk
28 oz water
1 teaspoon szechuan peppercorns
1 tablespoon fish sauce
2 tablespoons tamari or coconut aminos
juice of 1 lime
2 teaspoons maple syrup
cilantro, for garnish
Heat oven to 450 degrees. Line two sheet trays with parchment paper. Toss squash with a splash of oil, arrange on one tray. Toss broccoli with splash of oil, arrange on the other tray. Sprinkle each with salt and pepper. Roast until softened and beginning to blacken, about 15 minutes. Remove from oven and set aside.
Combine garlic, ginger, cilantro, lemongrass, shallots, coriander, turmeric, curry powder and water in the bowl of a food processor. Puree to a paste.
In a pot, heat a tablespoon of oil over a high flame. Add paste and cook until slightly browned, stirring, about 5 minutes. Add vegetable stock, coconut milk, water, peppercorn sachet and carrots. Boil, reduce to a simmer. Add green beans. Skim off any foam from surface. Simmer until greenbeans and carrots are tender, about 10 minutes. Turn off heat. Add roasted broccoli and squash. Stir in fish sauce, tamari, lime juice and maple syrup. Salt to taste. Serve with noodles, zoodles, rice or enjoy on it's own. Garnish with lime wedges and cilantro leaves.