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Campbell’s Favourite Soup

One of Adam Campbell’s favourite dinners gets made like this.

Lemongrass Soup with Halibut and Veggies

Halibut (or other white fish), cut into chunks (enough for 2-3 servings)
2 lemongrass pieces, “bruised” or gently sliced open
1/4 cup ginger, cut into matchstick pieces
1 cup broccoli, finely chopped
1 cup green cabbage, chopped
4 carrots, sliced
3 stalks celery, sliced
1 medium yellow onion, diced
1/4 cup tamari (or soy sauce)
1/2 lemon, juiced
1/2 can organic coconut milk
1 cup sliced mushrooms
6-8 cups water
Salt and pepper to taste
1 tbsp miso paste
Rice or rice noodes (optional)

  • In a pot combine the water, lemongrass, lemon juice, ginger, carrots, celery and onion.
  • Bring to a boil and simmer for about 20 minutes.
  • Add in coconut milk, broccoli, cabbage, tamari, mushrooms, salt and pepper and continue to cook for 5-10 minutes, adding more water if a thinner consistency is desired.
  • Add the cubed halibut and cook for another minute or two, just until the fish is white and flaky.
  • Pour the soup into bowls and whisk one teaspoon of miso paste into each bowl, if desired.
  • Top with a scoop of steaming rice and enjoy!