Leaving the cold weather behind, I am opting for lighter soups these days. I definitely am one of those crazy people who eats soup year-round, but I think this is a happy-medium. It’s warm and comforting, but not too heavy like some of the soups and stews I make during the winter.
Lemongrass is one of my favorite flavors (and scents), and this is actually one of the first times I have used it in cooking. Happy with the results!
You will need:
- 1 spray coconut oil
- 1 clove garlic, minced
- 1 tbs minced ginger
- 1 small vidalia onion, sliced thin
- 2 carrots, sliced
- 2 stalks celery, sliced
- 4-5 cups water (or vegetable stock)
- 1 tbs vegetable stock paste (omit if you use vegetable stock)
- Salt and pepper, to taste.
- 1 tbs minced lemongrass
- 1 package rice noodles, cooked according to package separately
- 1 stalk green onion, sliced for garnish
- In a large pot over medium heat, spray coconut oil and then add garlic, ginger, onion, carrot, and celery. Stir for about 2-3 minute, or until fragrant.
- Add water/vegetable stock, salt, pepper, and lemongrass – bring to a boil.
- Cook rice noodles according to package.
- In your bowl, add a serving of rice noodles and top with lemongrass broth and fresh green onions.
I didn’t have any in the house, but I think adding bok choy to this recipe would be wonderful (just add with the rest of the veggies toward the beginning of the recipe).
It’s a simple and light soup, which is nice for the spring. I hope you enjoy. xx bianca