This recipe is originally from #35 issue of Clean Eating Magazine. I modified it heavily because that’s just how I do with recipes I find. (It was originally a raw dish, so you can try this without cooking any of the ingredients.) I will be trying this recipe again with more modifications (see them at the bottom of the post).
This recipe is Thai-inspired and it was also my first time cooking with fresh lemongrass! I’ve seen my Mom use it before since it’s prominent in some Filipino dishes, but I’ve never used it (so I was a little intimidated at first). This recipe is vegan, paleo-friendly and of course clean :) Great flavour (a little sour because of all the citrus) and great idea for a starter soup!
Ingredients (serves 2-4):
- 1 pint (or 2 cups) grape or cherry tomatoes
- 2 tbsp coconut oil
- 2 tbsp trimmed and finely chopped fresh lemongrass (I used a grater to chop mine up)
- 1 tbsp fresh lime juice
- 2 tsp minced fresh ginger
- 1 clove of garlic, minced
- 1 tsp sea salt
- 1 tsp freshly sliced basil leaves (I didn’t have any fresh basil on hand, so I used some dried basil)
- 1.5 cups water
In a pan (medium heat), heat your coconut oil, then add all of the ingredients except the water. After about 2 mins of stirring, add the water and leave on low heat to simmer.(Your kitchen will be smelling sooooo good right about now). Once it’s simmering and you see the tomatoe skin is breaking (a sign that the tomatoes are cooked), pour the whole thing into a blender. Then blend until smooth. Be careful because it will be very hot. I left the little hole open on top of the blender and I covered it with a napkin so that it doesn’t make a mess and explode.
You have the option to keep it more rustic and chunky if you’d like. But I strained mine in this picture because I still had some pieces of lemongrass in the mixture (guess I didn’t cut mine up fine enough!).
I topped it with some dried basil just so it doesn’t look so plain.
While styling this dish, I managed to spill on one of my backgrounds! Somehow made a cool photo, though :) Worth the mess?
Things I’ll do next time I try this:
- Cut my lemongrass finer
- Don’t strain it – I like chunky tomato!
- Attempt to add some creaminess by adding some coconut milk
What do you guys think? Will you be trying this recipe?