This is one of my absolute favorite Asian style dishes. The flavors of this dish vary from deep and complex to fresh and clean all at the same time while fooling your family or guests into thinking you spent the whole day slaving in the kitchen. The coconut soothes while the chillis and ginger boost the immune system and blast away any potential viruses that may come your way.

 

Did you know, lemongrass is an aromatic healer? Lemongrass offers a wide array of medicinal benefits and is in high demand due to it’s anti-bacterial, anti-fungal and anti-microbial properties across Southeast Asia and the African continent. The item has a long list of essential nutrients such as vitamin A, Bi, B2, B3, folate and vitamin C. It also contains potassium, calcium, magnesium, manganese, phosphorus, copper and iron, which increase healthy functioning levels for the body. It’s wonderful for detoxing, type 2 diabetes, stomach and respiratory issues, fevers, infections, aches, skin care, edema issues and so much more. A simple  super food item you need to have in your pantry.

 

When cooking with this simple super food, cut off the green leaves and use the base of the stalk only. Remove the tough layers and then prepare the stalk depending on how you are using it. For soups, use the whole stalk to flavor, but first bruise it in order to release the oils; and take the stalk out before serving due to toughness. You may want to think of lemongrass as a substitute for lemon zest or ginger. If you never tried lemongrass before, here is the perfect opportunity.

 

 

 

SERVES: 6

 

INGREDIENTS:

4-5 cups chicken stock, or preferred vegetable style

5 lime leaves

2 limes, juice and fresh

2 lemongrass sticks, bruised

one galangal, or ginger ( 1-2 inch piece) thinly sliced

3 tbsp fish sauce

1 cup coconut milk, organic and non-gmo

15 prawns/shrimp

3 red chilies, or green jalapeno, deseeded and chopped

handful of cilantro, fresh

Asian chili garlic sauce, pinch

rice noodles, cooked

 

 

INSTRUCTIONS:

In a large pan, place stock, lime leaves, lime juice and fish sauce and bring to a boil. Add the coconut milk, shrimp, Asian chili garlic sauce and chilies to the pot; cook for a couple minutes, or until shrimp is cooked through. Add the majority of the cilantro to the pot. Add more seasoning or fish sauce, if needed.

When ready, serve in bowls with the reserved chilies and cilantro for garnish. You may add cooked rice noodles to it as well.

 

 

 

NUTRITIONAL CONTENT:

calories 170g; total fat 10.9g; cholesterol 115; sodium 700mg; potassium 232mg; dietary fiber 1.1g; sugars 12.9g; protein 13.8g; vitamin A 6%; calcium 6%; vitamin C 2% and Iron 5%.

 

 

 

 

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