Tomato Soup With Lemongrass Recipes

Steps:

• Heat the oil in a large pan, add the cumin seeds and cook for 10 seconds.
• Add the potato, onion, celery, curry leaves, lemongrass and chilli.
• Cook over a medium heat for 5 minutes, stirring constantly.
• Add the tomatoes and cook, stirring for 30 seconds.
• Add the water, tomato puree and seasoning.
• Stir and bring to the boil.
• Simmer, covered for 1 hour.
• Remove the lemon grass and curry leaves.
• Blend the soup with a hand blender or in a food processor.
• Strain and reheat to serve.

Steps:

• Discard 1 or 2 outer leaves of lemongrass and trim root ends. Finely chop enough lemongrass from lower 6 inches of stalks to measure 1/4 cup total.
• In a small saucepan combine lemongrass and 1 cup tomato water and simmer, uncovered, 10 minutes. Pour mixture through a fine sieve into another small saucepan, discarding solids, and stir in gelatin. Heat mixture over low heat, stirring, until gelatin is dissolved. In a large bowl stir gelatin mixture into remaining 5 cups tomato water. Chill tomato-water mixture, covered, at least 8 hours and up to 1 day. Discard rind and seeds from watermelon and finely chop enough fruit to measure 3/4 cup.
• Divide soup among 6 bowls and just before serving add watermelon, chives, and mint.

Steps:

• In a medium pot, bring stock to a boil. Add lemongrass, chopped tomatoes, shallots, cilantro, ginger, garlic and kaffir lime leaves. Simmer for 45 minutes.
• Strain through a fine sieve. Discard solids. Stir in the fish sauce, adding more if desired. Divide among four serving bowls, and garnish with cucumber, tomato, bean sprouts and cilantro. Serve with a lime wedge.