Love and Spices:
Thai Lemongrass Soup

A comforting soup to warm us up during cold winter days

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices, a beautifully illustrated cookbook by Monique Singer, offers unique recipes for cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the world’s flavours, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, it was alongside her grandmother and sisters that she developed this culinary art, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Thai Lemongrass Soup with Lotus Flower Root

Preparation time: 20 min | Cooking time: 20 min | Yields: 4 servings

• 6 cups vegetable or chicken broth
• 1/2 lb / 225 g shiitake mushrooms
• 8 oz / 250 ml coconut milk
• 4 lemongrass sticks, cut into 4 pieces
• 4 small red chilli pepper
• 1 1/2 tbsp miso paste
• 4-inch piece of ginger, sliced
• 6 lemon leaves
• 2 tbsp lime juice
• 2 tsp paprika oil
• Fresh cut cilantro for garnish

In a medium pot over low heat:
Mix miso paste with 1/4 cup broth until well dissolved and smooth.
Add remaining broth, lemongrass, lemon leaves, ginger and pepper.
Cook until soup comes to a simmer.
Add the mushrooms and lime then stir in the coconut milk.
Cook over moderate heat, about 10 minutes, stirring occasionally.
Remove the soup from heat.
Garnish with cilantro.
Serve with baked lotus flower roots.

LOTUS FLOWER ROOTS

Preheat oven 400°F / 200°C | Baking time: 15 min

• 10 oz lotus flower root, sliced and soaked, ready to use
• 5.5 oz / 150 g oyster mushrooms, optional
• 4 lime wedges
• 2 tbsp sesame oil
• 2 tbsp ginger, minced
• 2 tsp sesame seed, toasted
• 1 tbsp rice vinegar
• 1/4 tsp sea salt
• 1/4 tsp freshly ground white pepper

Using a vegetable peeler, remove the skin, cut off both ends and discard.
Slice thinly and remove the brown patches around that look like eyes.
Then soak the slices in a bowl of cold water with 2 teaspoons of rice vinegar for 10 minutes.
Drain to remove and draw out any unwanted residue and bitter flavour.
In a small saucepan, boil water and add the drained slices and blanch for 2 to 3 minutes.
In a bowl, stir in the ginger, oil and vinegar.
Line a baking cookie sheet with parchment paper.
Line up the slices and brush lightly with the mixture.
Bake for 10 to 15 minutes, until slightly golden.
Transfer to a serving plate, season with salt, pepper, lime juice.
Sprinkle with sesame seeds.

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn