Lemongrass, Red Pepper, Carrot and Coconut Soup
With Fried Potatoes, Vermicelli, Tofu Puffs & Cilantro-Garlic Chili Oil
The weather has kept us cold these last few days and my husband has been complaining that he couldn’t warm up. Once our meal was finished, he described feelings of warmth and happiness. This is the ultimate expression of validation when cooking a new recipe in the winter months. I can second the sentiment - this soup doesn’t suck and is beyond comforting.
Scrap-savvy, adaptable and low-chop, this recipe is Canadian-winter-bounty-friendly. The ingredient list is relatively short and most items, I’m sure you already have. It needs to be said that older and soft vegetables can be celebrated in a soup like this one.
One of the ingredients this soup needs that requires outsourcing is lemongrass. It’s available at places like Superstore or your local Asian grocer. The lemongrass is the star and is what makes this soup reminiscent of my favourite Vietnamese style soup from a place called Doan’s, that has since closed down.
Once cooked, the vegetables, coconut cream and stock are blended together to create an easy, light and velvety broth.
The chicken stock is made directly in the pot by wrapping a cheese cloth around a (frozen) chicken carcass with the lemongrass and vegetable ends and trims. This is what makes the soup scrap-savvy! It also eliminates the need to make a separate stock or having to use a high-sodium powdered stock base. A game changing tip for an optimal soup eating experience.
One more thing…I *did* add 1 tbsp of cinnamon hearts because cane sugar, red mace and cinnamon would not be uncommon in a curry and if you have them, please note that they work in the recipe, but are not required.
Once the broth is blended and added back to your soup-pot or crockpot, you can add any ingredient you like. I really wanted this meal to echo my favourite soup so I used rice noodle, fried potatoes and tofu puffs. It’s profoundly delicious this way but I will give you an alternative preparation method for the potatoes and tofu puffs in case you don’t want to deep-fry!
Ok, let’s get to it!
Prep Times: 50 minutes
(20 minutes: Soup)
(25 minutes: Potatoes, Tofu, Vermicelli and Chili Oil)
Cook Time: 3 hours, Stovetop or Crockpot
Serves: 6 portions
Lemongrass Red Pepper Coconut Soup
Ingredients
Broth
1 onion, peeled, chopped in quarters.
3 cloves garlic, peeled
2 carrots, peeled, rough chopped to 1 inch pieces
2 red peppers, cored and rough chopped to 2 inch pieces
2 lemongrass stalks, sliced in half and smashed to release aromas
1 can coconut cream
2 tbsp soy sauce
1 chicken carcass + 1 square of cheese cloth tied around the chicken and vegetable trimmings to hold everything in place.
6 cups water or chicken/vegetable stock
1/2 bunch cilantro, stems for broth, leaves for garnish
3 stalks of green onion, stems for broth, greens for garnish
Soup Ingredients
6 potatoes, peeled, diced in small cubes and soaked in cold water until ready to cook.
1 package tofu puffs
1 package rice noodles, soaked and stirred in a large bowl with hot water for 5-8 minutes
Chili Oil
In a medium bowl, combine:
1 tbsp chili flake
2 tbsp garlic powder
1/2 cup chopped cilantro (stem and leaf)
1 tsp salt
3/4 cup hot oil, ladled over above ingredients.
Instructions
Combine broth ingredients in a large pot. No need for small chopping. Simply peel and cut into large pieces. Any vegetable ends can go in the cheese cloth.
Crockpot: Turn on medium-high heat, for 3 hours.
Stovetop: Once the soup is boiling, turn the heat down and cover for the remainder of the cook time.
When there is 45 minutes left to the cooking time, start preparing the rest of your soup ingredients.
Once the broth is done cooking, it’s time to use your blender or immersion mixer to blend everything, except the chicken cloth contents and lemongrass - those can be discarded. Blend everything together until a beautifully orange coloured broth forms. If using your blender, use a hand towel to cover the top while blending and mind the heat that comes off the soup when handling the blender. Add everything back to your soup pot.
Fried Potatoes & Tofu Puffs
Get a large pot and fill half way with vegetable oil. Preheat until the oil reaches 325°F. Dice your potatoes into small cubes and pat them dry using a paper towel. Using an oil spider, drop them in and fry them in 2-3 batches as you don’t want to overcrowd your pot. Stir the potatoes every few minutes. Cook until they start to float and turn golden brown. (5-10 minutes) Remove them and place on paper towel lined baking sheet. Fry your tofu puffs for 2-3 minutes in the same manner.
To bake: Preheat your oven to 425°F, toss your diced potatoes and tofu puffs in 2 tbsp of vegetable oil and salt. Place them on a baking tray and bake for 25 minutes.
Chili Oil
Heat 3/4 cups of oil in a small saucepan (or laddle hot oil from your fry pot) on top of the ingredients. Chili oil is so simple and elevates this dish beyond.
Vermicelli Rice Noodle
Boil 2 quarts of water. Place your package of rice noodles in a large bowl. Pour hot water over the noodles and let sit for 7-10 minutes, stirring to separate the noodles occasionally.
Assembly
At the bottom of a large soup bowl, place one portion of rice noodles and 1 cup of fried potatoes at the bottom.
Ladle 2-3 cups of soup over the top.
Toss tofu puffs in your chili oil and place 3 in each bowl.
Add your chopped green onion and cilantro leaves for garnish.
I hope you enjoy the soup as much as we did- Bonne bouffe!