Thai "Get Well" Soup
This is a very aromatic and easy to make soup! You don't have to be sick to make it but it is so effortless it is nice to know you can!
Servings: 4
Ingredients
- 2 Carrots
- 3 Stalks Celery
- 1 Medium Sweet onion
- 1 Medium Sweet Potato
- 1 Cup Baby spinach Sub bok choy, kale, chard
- 3" Fresh Ginger sub 1 TBSP pureed ginger
- 3 Cloves Fresh garlic sub 1 TBSP minced garlic
- 1/2 TSP Dried Thai chili flakes
- 2 TSP Ground turmeric
- 8 Drops Food grade Lemongrass Extract Sub chopped lemongrass*
- 32 OZ Vegetable broth Sub water
- 32 OZ Water
- 5 OZ Udon Noodles
Instructions
- Prepare onion, carrots and celery into a 1/2" dice. Add to stockpot.
- Peel and dice sweet potato into a 1" dice. add to stockpot.
- Cover vegetables with broth and water and set on medium heat.
- Add seasonings, chili flakes, minced ginger and garlic.
- Wash spinach, cut into bite sized pieces and set aside.
- If using fresh lemongrass see recipe notes for preparation tips. The lemongrass in either form should be added now.
- When the vegetables are starting to get soft (about 12 minutes), add the noodles. Stir so they don't stick to each other.
- After 4 minutes add the spinach and stir to incorporate into the broth.
- Salt and pepper to taste. When the noodles are cooked the soup is ready. The noodles generally cook in 8 minutes.
- Remove lemongrass stalks if used. Serve!
Notes
This is a Snap Pea Sheep recipe!
Lemongrass adds such a fragrance to soups but it does take time to coax out the flavor and the stalks are not edible.
Remove the toughest outer leaves, cut the inner parts into 2" pieces and place in a large tea ball. Keep the tea ball submerged in the liquid for the entire cooking time.
There is a food grade lemongrass extract that is very potent and works quite well. Zongle USDA Certified Organic Lemongrass Essential Oil can be found on Amazon for about $11 USD per ounce.
The standard way of using lemongrass would be to make your vegetable broth with the trimmed stalks, strain the broth and use it in your soup.