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Spicy Asian garlic and ginger soup

  • 2 pcs lemongrass stalks, washed and sliced to the red line
  • 1 pcs small ginger root, washed but not peeled
  • 1 pcs chili pepper (optional), cut into pieces, deseeded for less heat
  • 3 pcs shallots, washed and peeled
  • 1 clove garlic, washed, peeled
  • 1 tbsp turmeric, ground
  • 1/2 tbsp cinnamon, ground
  • 1 tbsp anise star, ground
  • 1 tbsp dry tamarinds without seed, put into 50 ml water to dissolve
  • 1 tbsp shrimp paste
  • 2 tbsp soy sauce
  • 200 g fresh, cleaned pineapple

  1. Put the ingredients into a blender and mix them together.
  2. Put everything into a 2-3 litre saucepan and cook until the mixture starts to bubble.
  3. Add 500 ml of water and bring to a boil again. Cook for 20 min.
  4. Check the balance of sweet-sour-salty. If any of them is missing, add brown sugar for sweetness, lemon juice for sourness, and soya sauce for saltiness.
  5. Add fresh vegetables cut Julienne: cucumber/red paprika/pineapple/carrots. You can also add cooked chicken from the broth you cooked previously.

Good points

  • Low in saturated fat
  • No cholesterol
  • High in dietary fiber
  • Very high in iron
  • Very high in manganese
  • High in potassium
  • High in vitamin C

Preparation time: 40 min
Portions: 2
Difficulty: easy
Cuisine: Asian
General (in 1 portion)
Calories: 155.51 kcal
Carbohydrates: 35.02 g
Cholesterol: 25.2 mg
Sugar: 17.87 g
Protein: 6.01 g
Fat: 0.86 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com