← All recipes

🍲 Refreshing Cold Thai Soup with Lemongrass Ice

105 kcal · 30 min · 4 servings

Ingredients

• 4 stalks lemongrass
• 30 g ginger (1 piece)
• 1 red chili pepper
• salt
• 5 sprigs cilantro
• 150 g red onions
• 1 clove garlic
• 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 sprigs mint
• 1 lime
• 3 tbsp Thai fish sauce
• pepper

Instructions

1. 1. Rinse the lemongrass, ginger, and chili pepper under running water.
2. 2. Cut the lemongrass and ginger (with skin) into small pieces.
3. 3. Place the ingredients together with the whole chili pepper into a pot.
4. 4. Add 450 milliliters of water with a pinch of salt to the pot.
5. 5. Bring the mixture to a boil and let it simmer for about 3 minutes.
6. 6. Remove the pot from the heat and let the broth cool down completely.
7. 7. Pour the cooled broth through a fine mesh sieve into a bowl.
8. 8. Discard the solid ingredients in the sieve and keep only the clear liquid.
9. 9. Wash the coriander plant and shake it dry.
10. 10. Pluck the coriander leaves from the stems.
11. 11. Finely chop the coriander leaves.
12. 12. Stir the chopped coriander leaves into the cooled broth.
13. 13. Pour the mixture into a shallow baking dish.
14. 14. Place the dish in the freezer and let it freeze for 4 to 5 hours.
15. 15. Peel the onions and garlic.
16. 16. Dice the onions and garlic very finely.
17. 17. Clean the cucumber and peel it completely.
18. 18. Cut the cucumber into pieces about 1 centimeter long.
19. 19. Quarter the bell pepper and remove the inside with the seeds.
20. 20. Rinse the deseeded pepper quarters under running water.
21. 21. Cut the pepper into pieces about 1 centimeter in size.
22. 22. Heat some oil in a pot over medium heat.
23. 23. Add the onions and garlic to the hot oil.
24. 24. Sauté the vegetables until soft, stirring occasionally.
25. 25. Add the cut cucumber and pepper pieces.
26. 26. Sauté the vegetables for another 3 minutes.
27. 27. Pour the poultry broth and coconut milk into the pot.
28. 28. Bring the soup to a boil.
29. 29. Let the soup simmer for 10 to 15 minutes over medium heat.
30. 30. Wash the mint and shake it dry.
31. 31. Pluck the mint leaves from the stems.
32. 32. Roughly chop the mint leaves.
33. 33. Add the chopped mint to the soup.
34. 34. Puree the soup finely with a hand blender.
35. 35. Halve the lime and squeeze out the juice.
36. 36. Add the lime juice and fish sauce to the soup.
37. 37. Season the soup with salt and pepper to taste.
38. 38. Let the soup cool down initially.
39. 39. Place the soup in the refrigerator and let it become very cold for 3 to 5 hours.
40. 40. Take the frozen lemongrass out of the baking dish.
41. 41. Place the lemongrass ice into a freezer bag.
42. 42. Wrap the bag in a kitchen towel.
43. 43. Crush the ice relatively finely using a meat mallet or similar tool.
44. 44. Taste the cold soup again shortly before serving.
45. 45. Place some lemongrass ice into pre-chilled glass bowls.
46. 46. Pour the cold soup over the ice in the bowls.
47. 47. Serve the soup immediately.

Nutrition per serving

• kcal: 105
• Protein: 2 g · Fett/Fat: 8 g · Carbs: 5 g