Lemongrass and peanut broth
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Loading... - Havel Romero
- 15 Jan 2021
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Serves 4
2 red chillies or 2 tbsp chilli paste (like sambal oelek)
3 garlic cloves, peeled and finely sliced
2 shallots, peeled and finely sliced
A thumb of ginger, peeled and grated
1 tsp ground coriander
1 stalk lemongrass
A pinch of salt
2 tbsp vegetable oil
400ml tin coconut milk
150g unsalted peanuts
2 carrots, thinly sliced
200g green beans, trimmed and cut into 5cm lengths
200g firm tofu or tempeh: cut into 2cm pieces
2 large handfuls spinach, shredded
1 Blitz the chillies, garlic, shallots, ginger, coriander and lemongrass and a pinch of salt into a rough paste.
2 Swirl 2 tbsp vegetable oil in a heavy-based pot and set over medium heat until shimmering hot. Fry the spice paste until it darkens and is aromatic – about 2-4 minutes.
3 Stir in the coconut milk and 400ml water. Add the peanuts and carrots, then bring to a boil. Add more water to cover the vegetables, if necessary. Reduce the heat, cover and simmer until the vegetables are almost cooked through – about 5 minutes. Next, add the green beans and tofu, and cook for another 2-3 minutes.
4 Uncover, and stir in the spinach and a good pinch of salt. Taste and adjust seasoning as needed. If possible, let the soup sit for 1-2 hours for the flavours to meld.
