Lime Yogurt Lemon Grass Soup Recipes

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CURTIS' LIME SOUP



Curtis' Lime Soup image

Provided by Food Network

Time 55m

Number Of Ingredients 14

1 tablespoon olive oil
1 medium red onion, diced
3 garlic cloves, minced
2 tablespoons dried oregano
Salt
1/2 pound fried tofu
2 carrots diced
1/2 pound green beans, cut into 1-inch pieces
2 medium tomatoes, diced
1 cup vegetable stock
1/2 bunch cilantro, chopped
2 tablespoons chili powder
2 limes thinly sliced
Juice of one lime

Steps:

  • In a large pot, heat the oil and saute the onion and garlic. Add the remaining ingredients and simmer until done, about 35 minutes.
  • TIP:
  • COOKING WITH LIME-SEVICHE
  • The acid in the lime "juice cooks" the seafood. The ratio should be at least 3/4 cup lime juice to one pound of raw seafood such as scallops or shrimp. Season with salt, pepper, and your favorite spice, serve over salad.

YOGURT SOUP



Yogurt Soup image

Provided by Food Network

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

6 cups chicken, lamb or beef stock
2/3 cup rice
3 cups plain yogurt
3 tablespoons flour
2 egg yolks
2 cups cold water
Salt and freshly ground black pepper
3 tablespoons unsalted butter
2 tablespoons dried mint leaves

Steps:

  • Bring the stock to a boil in a large saucepan, stir in the rice, cover, reduce the heat and simmer for 20 to 25 minutes, until the rice is tender.
  • In a large bowl, combine the yogurt, flour and egg yolks, mixing with a wooden spoon until smooth. Add the cold water in a thin stream while stirring constantly. Stir yogurt mixture into the hot soup, season with salt and pepper, cover and gently simmer for 10 minutes.
  • Heat butter in a small saucepan until foamy. Add the dried mint and leave on low heat for 1 minute. Pour warm butter mixture over the soup, and serve immediately. (If soup is to be reheated later for another serving, thin it with water).

LEMON-GRASS-GINGER SOUP WITH MUSHROOMS



Lemon-Grass-Ginger Soup With Mushrooms image

Provided by Mark Bittman

Categories     easy, quick, weekday, soups and stews, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

6 cups chicken stock
3 stalks lemon grass
4 nickel-size slices ginger
3 or 4 small hot chilies, minced
2 tablespoons nam pla (fish sauce), or to taste
6 to 8 ounces roughly chopped oyster mushrooms
2 teaspoons minced lime leaves or lime zest
Juice of 1 lime
1/4 cup minced cilantro leaves

Steps:

  • Heat the stock over medium heat. Trim two of the lemon-grass stalks of their toughest outer layers, then bruise them with the back of a knife; cut them into sections, and add them to the stock with the ginger and about 1/4 of the minced chilies. Simmer for about 15 minutes, longer if you have the time. Peel all the hard layers off the remaining stalk of lemon grass, and mince its tender inner core.
  • When you're ready to eat the soup, remove the lemon grass and ginger. Add 1 tablespoon nam pla and the chopped mushrooms. Taste the broth, and add more chilies if you like, as well as some salt if necessary. In the bottom of each of 4 warmed bowls, sprinkle a little each of the chile, lime leaves or zest, lime juice, cilantro and minced lemon grass.
  • Ladle the soup into the bowls and add a teaspoon of nam pla to each bowl. Serve piping hot.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 3 grams, Carbohydrate 35 grams, Fat 5 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 1802 milligrams, Sugar 9 grams

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