Yesterday marked the first official day of AUTUMN. Now that the season is officially here, soup making is on!
Last week I tried a recipe from my Simply Ming cookbook. This soup is nice because it’s full of flavor & crunchy vegetables and best of all, it’s simple to make.
The ingredients included lemongrass stalks, onions, celery, carrots, Thai chiles, fish stock, chicken broth, lemon juice, coconut milk and Thai Basil leaves. Salt and pepper are optional.
As you sauté the lemongrass, you’ll notice a soft, lemony aroma wafting from the pan. It’s a beautiful fragrance.
When you add your vegetables, it will be hard to ignore how pretty they look in the pan.
After the chicken is added and cooks for a minute, you’re almost done.
Just pour in your liquids, bring to a simmer and cook 5 minutes longer.
So here it is with a few Basil Thai leaves tossed in just before serving. Be sure to take the lemongrass stalks out before serving. I enjoyed my first bowl of soup with a Bolillo roll purchased from a farmers market earlier in the day. You’d love that roll.
As mentioned before, I found the recipe in my cookbook, but the same recipe is available on Sara Moulton’s website.
Now that the season is here, what soup are you looking forward to making?
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