If you are feeling like a lighter soup, but want something with a fresh flavor to warm you up from the inside out, then this is it! The lemongrass has great aromatic flavors and the galangal root brings a natural peppery balance to the soup. Plenty of vegetables are added to fill you up and leave you satisfied!
- 2 stalks Lemongrass
- 2 packs Sweet Peppers (use 1bell pepper if unavailable)
- 2 fingers of Galangal (use ginger if unavailable)
- 3 Carrots
- 2 Celery stalks
- 1 Zucchini
- 4 Garlic Cloves
- 2 Thai Chiles (or 1/2 teaspoon cayenne if unavailable)
- 2 cups packed Spinach
- 1 pack White Mushrooms (6-8)
- 8 cups Water
Start by rinsing and then preparing the vegetables. Slice the carrots and celery on the bias (45° angle) and julienne the sweet peppers. Slice the zucchini. Mince the Thai peppers. Peel the galangal (or ginger) and on the bias into larger pieces that will be removed after cooking. Slice the mushrooms.
For the lemongrass, trim about one end from the root end and cut around one inch below the point on the opposite side where the leaves begin to branch out. Remove 1-2 layers of the leave to expose the inner part of the stem (these should fall off easily on their own). Now take a mallet and smash the entire stalk. This will help release the oils for the cooking process. Cut the stalk in half and you should be left with 2 pieces about 2-3 inches in length and repeat for the other stalk.
In a 8 quart stock pot, bring 8 quarts of water to a boil and then add the lemongrass stalks, ginger, Thai pepper and galagal. Reduce heat to medium and simmer for about 10 minutes. The fragrance of the lemongrass is amazing!
Now add the carrots and celery and cook for 5 minutes.
Then the sweet/bell peppers to the stock pot for another 8-10 minutes
To finish things up, add the mushrooms and zucchini for 5 minutes. Now turn off the heat and add the spinach and let the soup sit for just a couple more minutes to allow the leaves to wilt.
After serving into bowls, remove stalks of lemongrass and slices of galangal. Sprinkle with Himalayan salt to taste.