Lemongrass soup with basmati rice is one of my favorites. This recipe serves four to six depending on size of servings and what else is part of the meal.

Ingredients

  • 8 cups strong lemongrass tea
  • 1 medium onion, diced
  • ½ cup brown basmati rice
  • ½ cup white basmati rice
  • 4 cups zucchini squash, diced (or yellow crook-neck squash)
  • 4 cups unsweetened coconut milk
  • 4 Tbsp mock-chicken seasoning
  • 1 tsp Mrs. Dash® Original Blend (salt-free)
  • ½ tsp salt, if needed, to taste
  • ¼ - ½ tsp black or white pepper, to taste
  • ¼ tsp ginger
  • Other options – see below

Preparation

Bring 8 cups of water to a boil. Add 10-12 teaspoons of dried lemongrass herbs. Turn off heat and let steep for 10-15 minutes. Pour through a fine strainer, returning the tea to the saucepan.

Place rice, mock-chicken seasoning, and ginger in the lemongrass tea. Bring to a boil, then simmer until soft.

While rice is simmering, spray a frying pan with olive oil and place over medium heat. Add diced onion and all other seasonings. Cook onion until almost clear.

Add diced squash and continue to cook, stirring gently, until squash is al dente (a fork goes in easily)

Pour 4 cups of unsweetened coconut milk into the cooked rice. Stir gently to mix.

Add onions and squash to cooked rice and mix.

Reheat to desired serving temperature over medium heat, stirring occasionally.

Serve

Ladle into soup bowls. May garnish with a sprig of parsley.