Lemon Grass Soup

Ingredients:

• 3 stems of lemon grass
• 3 cloves of garlic, minced
• 1 celery stick, chopped
• 3 cobs of corn, husked and the corn cut off the cob
• 1 tsp of cumin
• 1 tbsp of coriander
• 3 tsp of butter
• 1 1/2 cups of coconut milk
• 3 cups of chicken stock
• 4 lime leaves
• 1/2 tbsp of white pepper
• 2/3 cup of heavy cream
• 2 leeks, peeled and chopped
• 2 tbsp of olive oil

Directions:

1. Simmer the leek, lemon grass and celery in the oil for 8-10 minutes.
2. Add the pepper, garlic, coriander and cumin.
3. Simmer for 3 minutes.
4. Add the lime leaves, coconut milk, stock and corn.
5. Simmer on a low heat and stir occasionally for 1 hr 20 minutes.
6. Strain the soup into another pan.
7. Discard the lime leaves and what remains in the strainer.
8. Add the cream to the soup.
9. Add the butter and salt and pepper to taste.

Serves: 4 persons

 

 

 

Beef Soup

Ingredients:

• 1 1/2 litters of beef stock
• 2 tsp of ginger root, grated
• 3 cups of rice noodle sticks, boiled and set aside
• 1 stem of lemon grass, minced
• 3 cloves of garlic
• 1 hot chili pepper
• cleaned and chopped 1/2 cup of chopped coriander
• 2 beef filets, thinly sliced
• 1 tbsp of fish sauce
• 1/4 tbsp of white pepper
• 3 spring onions, sliced thinly
• 1/2 cup of mint, chopped

Directions:

1. Boil the beef stock, onions, ginger, lemon grass, garlic, and white pepper.
2. Reduce the heat and simmer the ingredients for 25 minutes.
3. Add the fish sauce.
4. Add the beef strips to the broth and simmer for 2 minutes.
5. Portion the noodles evenly into each bowl.
6. Serve garnished with mint, spring onions and coriander.

Serves: 4 persons