Hmong Market Soup

April 23rd, 2013 3 Comments

 

I know I keep saying this…but this soup really truly was one of the favorites at the Deli.  The silky broth texture was such a treat.   My friend Kristen shared many a great recipe with the Deli and Hmong Market Soup was no exception.  It was adapted from a recipe she brought us from Savoring the Seasons Of the Northern Heartland.

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Fresh ginger is available these days in most grocery stores, but unless you have creative local producers you may not find fresh Lemongrass in rural areas.  Fresh is always better, but these are two products that I often use.

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Ginger People Ginger Juice—potent and tasty, it’s great for soups, marinades, sauces, beverages and ginger tea.  I’ve loved every product I’ve tried from Ginger People.

 

Lemongrass Concentrated Extract is another handy fluid, with a little grapefruit seed extract to keep it stable.  Click here for the Original Products product page at Primal Essence.  Primal Essence makes a number of other concentrates (many are organic) such as Tulsi/Holy Basil, Basil, Cinnamon, Peppermint, Lemon Ginger, and a variety of Chai blends.

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I think the original recipe of Hmong Market Soup called for chicken, in the Deli we made it with a No-Chicken Broth, and here I used chicken broth.  All are good.

 

 

 

Hmong Market Soup

Prep Time: 15 minutes    Cook Time: 15 minutes

 

Puree:

1 can Coconut Milk (12 or 13.5 oz)

1/3 cup Peanut Butter

1 Tablespoon Fresh Garlic, minced

1 Tablespoon Lemongrass stalk, minced OR 1 squirt Lemongrass Concentrated Extract

1 Tablespoon Fresh Ginger, grated OR  1 Tablespoon Ginger Juice

1/2 teaspoon Turmeric

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Saute in a soup pot:

1 small Onion, diced (approx. 3/4 cup)

1 small Carrot, julienned (approx. 3/4 cup)

1/2 Red Bell Pepper, julienned (approx. 1/2 cup)

2 Tablespoons Toasted Sesame Oil

1/8 teaspoon Red Pepper Flakes

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Add the puree to the soup pot.

Add:

1/2 cup Spinach, chopped in ribbons

1/2 – 1 teaspoon Sea Salt (depending if the broth has been salted)

1 1/2 cups Chicken Stock, Vegetable Stock, or No-Chicken Broth

Simmer for a few minutes.

Turn off the heat and add:

1/2 cup Cilantro, chopped.

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Serve hot, sprinkled with:

Green Onion, chopped

Fresh Lime Juice

Chopped grilled chicken for extra protein

 

The bowl was made decades ago by Steve Tamari, and the material is from a Hmong community market in Eau Claire, Wisconsin.

 

 

 

3 Comments

  1. Gabi says:

    MMMMM! Thanks for the splash of beautiful color Ruthie! Can’t wait to make this soup!

  2. Parker says:

    Hi Ruthie! Does Primal Essence still make the lemongrass concentrate? I can’t find them on their website. Can’t wait to make this awesome soup!
    Love,
    Parker

    • Ruth says:

      Wow—looking it up I don’t find it, maybe discontinued! They do have a Lemon-Ginger Super Tea that contains lemongrass, but that’s not the same. I’ll have to search more….

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