• The Dancer's Pantry

.Lemongrass, Coconut, and Sweet Pea Soup.


It's no secret if you've been following me for a while...


1. I love chips and dips

2. I love pickled foods

3. and I LOVE soup...


So, when an Instagram friend suggested we host a world wide "summer soup collaboration", I jumped at the opportunity! The rules for the collaboration were very simple: Make a soup you want to eat this summer and share it with all of us.


If you're on Instagram (Follow me: @thedancers_pantry), search the hashtag #summersoupcollab to see all of the entries. Believe me when I say, those who participated delivered! You will not be disappointed.


For my entry I wanted to make a soup that was light, bright, and full of strong flavors. I love Thai food because of the range in the depth of flavors, and so I created a Thai inspired soup using lemongrass, coconut milk, and sweet peas as the star of the dish.


Side note to this recipe...

I highly recommend using a fine mesh strainer or cheese cloth to help remove the stringy impurities left over from the blended lemongrass. Straining it makes the soup silky smooth.


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.Lemongrass, Coconut, and Sweet Pea Soup.


Ingredients:


Produce:

  • 2-3 zucchini- medium/large dice

  • 2 large potatoes or 4-6 small potatoes- medium dice

  • 2-4 slices of jalapeño

  • 2 lemongrass stalks- chopped into shorter stalks

  • 3 cups of sweet green peas

  • Small bushel of Thai basil

  • Handful of chopped peanuts

  • Lime wedges


Baking and Spices:

  • "Thai Seasoning" paste- Highly recommend Gourmet Garden: https://www.gourmetgarden.com/en-us/products/paste/thai

  • Chili paste (*optional)

  • One 8oz can of coconut milk

  • 2 cups of vegetable broth OR 2 cups of boiling water with 1 vegetable bouillon cube

  • Salt and pepper

  • Sesame oil


Tools needed:

  • Stovetop

  • Medium size pot

  • High speed blender, immersion blender, or food processor

  • Fine mesh strainer or cheese cloth


To begin sauté the diced potatoes and zucchini in a medium size pot on medium high heat with a few tablespoons of sesame oil, 2-4 generous pinches of salt and a few cracks of pepper.


Add the two stalks of lemon grass.


Next add 2-4 tablespoons of Thai seasoning paste and be sure to coat the vegetables in the paste as they sauté. Allow the vegetables to continue to sauté for 5-8 minutes.


When the potatoes have softened, bring the heat low, add the peas, the coconut milk, two cups of broth, the jalapeño slices, and any chili paste you desire and allow soup to simmer with the lid on for 20-25 minutes or until potatoes are completely cooked.


When the soup has simmered for 20 minutes, turn the heat off and squeeze half a lime into the broth.


Now it is time to blend. Depending on your mode of blending, blend the ingredients until they are smooth. Taste the soup for salt and spice and add more if needed.


*You will notice a stringy texture from the lemongrass stalks. Do not be worried. Once strained, it will all be removed.


Strain the soup through a fine mesh strainer and discard the impurities.


To garnish, sprinkle chopped peanuts in a half moon and finish with a sprig of Thai basil and jalapeño slices.


This gorgeous soup can be served chilled or hot.


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