HEALTHY SOUPS AND STARTERS: SOUP AS A MEAL by Kirti Wadhwa

Author:Kirti Wadhwa
Language: eng
Format: mobi, pdf
ISBN: 9781482845112
Publisher: Partridge Publishing India
Published: 2015-06-23T16:00:00+00:00

Serve hot and garnish with cream.

LEMON GRASS COCONUT SOUP WITH SHRIMPS

1 liter stock or water

300 gm shrimps deveined

2 cups coconut milk

5-6 lemon grass stalks

1 inch ginger, peeled and thinly sliced

20 black peppercorns, crushed

1 cup mushrooms, halved

50 gm baby corn cobs quartered or corn kernels

Small red bell pepper chopped in 1/4” pieces

100 gm cauliflower sliced

1 carrot sliced

4 tbsp lemon juice

1 tbsp chili oil (see Glossary)

Salt as per taste

Fresh coriander leaves for garnishing

1. In a heavy-bottomed pan, boil lemon grass, peppercorns and ginger in stock or water. Let it simmer for 10 minutes. Strain the soup and return clear stock to the pan.

2. Wash the shrimps, apply 2 tbsp lemon juice and keep it aside.

3. Add mushrooms, carrot, cauliflower, simmer on slow flame for 5 minutes or more to make the vegetable tender.

4. Add bell pepper, coconut milk, shrimps and seasoning. Simmer for 3 minutes.

5. Add lemon juice and chili oil.

6. Serve garnished with fresh coriander.

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