Cold Thai Soup
Light, airy, and the lightest of all. The popular cold vegetable soup impresses in its Asian version with very few calories.
Ingredients
- 4 stalks lemongrass
- 30 g ginger (1 piece)
- 1 red chili pepper
- Salt
- 5 stems cilantro
- 150 g red onions
- 1 Garlic clove
- 500 g cucumber (1 cucumber)
- 200 g red bell peppers (1 red bell pepper)
- 1 tbsp Olive Oil
- 200 ml poultry broth
- 400 ml coconut milk (9% fat)
- 2 stems Mint
- 1 Lime
- 3 tbsp Thai fish sauce
- black pepper
Instructions
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1.
Wash lemongrass, ginger and chili. Cut lemongrass and ginger with peel into small pieces. Combine with the whole chili in 450 ml lightly salted water, bring to a boil, simmer for about 3 minutes, then cool.
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2.
Pass everything through a fine sieve, collecting the liquid.
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3.
Wash cilantro, shake dry, pluck leaves, chop and add to the cooled liquid. Pour into a shallow dish and freeze for 4–5 hours.
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4.
Peel and finely dice onions and garlic. Peel cucumber, cut into 1 cm long pieces.
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5.
Quarter bell pepper, deseed, wash and cut into about 1 cm pieces.
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6.
Heat oil in a pot. Sauté onions and garlic over medium heat until softened, add cucumber and pepper and sauté for another 3 minutes.
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7.
Add poultry broth and coconut milk, bring to a boil and simmer for 10–15 minutes over medium heat.
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8.
Wash mint, shake dry, pluck leaves, roughly chop and add to the soup. Puree with an immersion blender.
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9.
Halve lime, squeeze juice and mix with fish sauce into the soup; season with salt and pepper. Let the soup cool, then refrigerate until very cold in 3–5 hours. Just before serving, taste again as cold soups are milder than hot ones. Pack lemongrass ice into a freezer bag, wrap in kitchen towel and crush finely with a meat mallet or similar. Serve the soup in pre‑cooled glass bowls with some ice immediately.
