I was exploring a different Safeway from my usual one
the other day several weeks ago, and found out that Some stores have a recipe rack in the produce section. Is this a thing? Do lots of grocery stores have free little recipe cards to give you some direction while you wander starving and aimless, trying to find something to make for dinner?
Well I found this recipe card and saw coconut milk, lemon grass and ginger, and I was sold. It’s basically like a Thai Tom Yum soup but I absolutely can’t vouch for its being authentic or anything. Tastes darn good though.
Ingredients per the recipe card:
- 1 tbls canola oil
- 1 8-oz package button mushrooms
- 1/2 lb shiitake and/or portobello mushrooms
- 6 c. chicken broth
- 2 stalks lemon grass, cut into 1-inch pieces, crushed
- 2 tbls peeled, sliced ginger root
- 1 can light unsweetened coconut milk
- 2 tbls fish sauce
- 1/4 c. fresh lime (about 2 small limes, juiced)
- 3 tbls. light brown sugar
- 4 green onions, minced
My notes about above ingredients:
– comPLETEly forgot to buy the special mushrooms, so my soup was just button mushrooms. womp
– how do you crush pieces of lemon grass?? I wasn’t sure what this meant, so I pressed the flat side of the knife down hard on it, and then pulled out the layers that I could get a hold of.. pretty suuure that’s not what they meant?
– I got the regular coconut milk, eff that ‘light’ noise amiright (also at that safeway, the regular was cheaper)
– two small limes juiced made about exactly the right amount
– if you’re serving 8 people at once, probably chop all those green onions. if you’re just serving a couple now, you only need maybe 1 – 2 stalks, depending on how much you want sprinkled on your soup.
- Saute mushrooms in a large skillet over high heat, 5 – 7 minutes. Set aside.
- Bring broth to a boil in a large saucepan; add lemon grass and ginger and reduce heat to low. Simmer 20 minutes, then add coconut milk, stirring until well blended and heated through.
- Stir in mushrooms, fish sauce, lime juice and brown sugar; heat 5 minutes. Remove from heat and discard lemon grass (or keep it in there if you like to chew on lemon grass – I do not).
- Ladle into soup bowls and serve garnished with green onions.
And since this handy recipe card lists it, here’s the nutrition facts for your enjoyment (though this is for LIGHT coconut milk, not sure how much extra to add for the full fat kind):
Per Serving (1/8 of recipe): 90 calories. 5g fat (3g saturated fat), 650mg sodium, 265mg potassium, 9g carbohydrates (1g fiber, 7g sugar), 3g protein.