Image © Leigh-Ann Martin
“This is a quick, no fuss, vegan friendly soup. It can be a base, to which you may add noodles, other vegetables, shrimp or chicken. I used coconut yogurt (I’m on a restricted diet these days) but you can use plain Greek or regular yogurt to thicken the soup.” – Chef Lam, Gasparillo Junction
Look, it’s grass…no, it’s an herb.
My dad introduced me to lemongrass. For a long time he had a couple bushes growing in his backyard garden. Most Trinbagonians are accustomed to calling this herb fever grass, using it in teas to lower high fevers. My dad was the first person I knew to use lemongrass to season meat. He’d hit the fragrant stalk with the back of his large chef’s knife to bruise and release the natural oils before cutting the entire stalk into ½ -inch pieces, to massage into meats like lamb and pork.
- 2 stalks of lemongrass cut into 1-inch pieces
- 1 can organic coconut milk
- 2 cups organic vegetable broth
- 5 cloves garlic crushed
- 2 green onions small chop
- ½ large onion small chop
- 1 pimento pepper small chop
- 1 tsp. ginger small chop
- 2 bay leaves
- 3 sprigs of thyme
- 1 scotch bonnet pepper whole
- Coconut yogurt
- 1 Tbsp. coconut oil
Over high heat in a medium saucepan, add the coconut oil. To the hot oil, add the lemongrass, onions, green onions, ginger, garlic, bay leaves, both peppers and thyme. Sweat for two minutes before adding the stock and coconut milk. Bring to a boil, cover the pot and turn the heat low.
Allow to simmer for 40 minutes. Remove from heat, strain and set back on the fire. Add 1 heaping tablespoon of yogurt and taste for additional seasoning. Serve hot.
I had no real reason for using the coconut oil but it enhanced the coconut flavour of the dish. -You can use half the scotch bonnet pepper to cut down on the heat. - Right after the soup cooled, I placed half in the freezer to eat at a later date.