Whenever I feel the crud coming on, it turn to this nourishing “power soup” to stave illness away. I like my soup very potent, so if you have a more sensitive palate, you may want to try reducing the amount of ginger/galanga and garlic/shallot. Also, it will amaze you how quickly this soup can be prepared.
3 tablespoons vegetarian bouillon
1 and 1/2 cans coconut milk
1 tablespoon olive oil
2+ tablespoons garlic or one shallot, finely minced
1/2 tsp of coriander seeds. Crush gently with a mortar and pestle if you own one.
three stalks lemongrass, chopped coarsely. This can be found in produce section at VONS.
2+ tablespoons ginger or galanga, chopped coarsely. I like to stock up at the Asian market when I’m in the city!
3 kaffir lime leaves – also found in Asian markets
1 + tablespoon fish sauce
1 + tablespoon brown sugar
one half yellow onion, sliced thinly
two carrots, cut into discs
one red bell pepper, cut into 1 inch pieces
1/2 cup oyster mushrooms
1-2 tablespoon chili garlic sauce or sambal
juice of one lime, plus an extra lime in case you like yours lime-y
1/4 cup basil, julienned
1/4 cup cilantro, chopped
Warm olive oil in a large soup pot on medium heat. Add garlic and coriander seeds until golden brown color. Add coconut milk, bouillon, and three cups of water. Place ginger/galanga and lemongrass in a sieve or a folding metal steamer and submerge ingredients into the soup. Now add kaffir leaves, fish sauce brown sugar, onion and carrot and bring temperature up until soup is at a low boil. Add bell pepper, mushroom and lime juice and leave on medium heat for 5 minutes before removing from heat. Top with fresh basil and cilantro.