Tomato and lemongrass soup with Basil oil

Weather changing finally… we gulfies wait for this change for whole year, while fighting the horrid weather of Middle East. The heat so intense that we think twice or maybe thrice before stepping out of home.

Milder air is to make its way into the region in coming days, Mornings and Evenings are getting pleasant. It is the first week in several months where I could actually turn off your A/C, throw open the windows..

Now that much awaited winter is almost here, it calls for nice warm soup. So I decided to Thai inspired Tomato and Lemongrass soup. It is not an authentic recipe but my take take on this super delicious soup.

I wanted hearty soup but had no interest of using any meat or seafood, so i have added red lentil for some body.

Yes it a vegan soup 😃 provided you dont use croutons like did. I just love my breads.. can’t think of skipping crispy croutons.

To take the soup to next level in term of flavor, I decided to basil infused oil. This not just give a extra point for garnish but dash of extra flavor to the soup.

Ingredients:

1 finely chopped onion

1 carrot

2 tbsp oil

3 garlic cloves

1/2 inch ginger

1/2 inch galangal

3-4 chopped tomatoes

1 tbsp tomato paste

2 stalks lemongrass

1 fresh red chilli

1/4 cup red lentil

2 bay leaves

1 tsp honey

1/2 tsp vinegar

1/2 paprika

1/2 tsp black pepper powder

Salt to taste

Basil oil:

12-15 Basil leaves

1/4 cup olive oil

Salt

Method

Sauté the onion, carrots, garlic, galangal and ginger in the oil for 3-4 minutes. Drop slightly crushed lemongrass and saute for 2 minutes.

Add chopped tomatoes, cover and heat for another two minutes.

Add the tomato paste, red chili and dry spices and 4 cups of water/ stock and bring to the boil.

Add the vinegar and honey and stir well .

Close the pressure cooker and cook for 5-7 minutes.

Let the pressure cooker cool down then open the lid carefully.

Remove and discard bay leaves, lemongrass stalks, galangal and ginger slices.

Process the tomatoes in blender until smooth, then strain the soup through sieve.

Transfer the soup in a pot, taste if required add more seasoning. Reheat before serving.

To make basil oil, puree basil leaves. Add the pureed basil leaves in olive oil and let it sit for 6- 12 hours before using.

Drizzle Basil oil on top of soup and serve it with crispy croutons.

For other Thai soup click link below:

Indo Thai Curry Soup

My family really enjoyed this soup with some stir fry veggies. It was hearty and wholesome dinner.

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6 thoughts on “Tomato and lemongrass soup with Basil oil

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