Leek soup, as the guru of Polish cuisine Lucyna Ćwierczakiewiczowa said, “in our country little known, and there [in Paris] is on the agenda.” As a lenten soup fits perfectly into the pre-Christmas period.
Tom Kha is a heavily spiced, hot soup originates from Thai cuisine. Its base is galagal (often replaced with more accessible in Europe, ginger ), lemongrass, kaffir leaves and coconut milk . Depending on the additives we can get tom kha thale – shrimp, seafood; tom kha het – mushrooms; tom kha him – pork or tom kha taohua – tofu. I have no idea what to call this kind… so it will be Leek Tom Kha.
Leek should be part of any dieting or cleansing. It is a low- calorie – 30 calories per 100g, but it also work as detoxicant, it is recommended in cases of food poisoning, indigestion or even in excess lead cases. It speeds up the absorption of fats and sugars.
It has admittedly less fiber than garlic , but also you can eat much more of it.
The green part of the leek is sharper in taste, but contains more vitamin A, B vitamins and vitamins C and E. Leek is also a source of minerals, especially calcium, phosphorus, potassium and magnesium. Leek syrup, like the onion one, relieve cough, makes phlegm easy to peel, reduces pain and swelling of the throat.
It’s leek time!
Ingredients:
2 large leeks
1.5 liters vegetable stock
3 cm of fresh ginger root
5 kaffir leaves
1 onion (preferably garlic, if you do not have can be a simple onion or shallots )
2 stalks of lemongrass – or 1 tsp paste of lemongrass
a pinch of chilli powder
juice of half a lime
1 tablespoon brown sugar
400 million coconut milk
to give:
roasted almonds
black rice
Execution:
- Peel the lemon grass from the outer stems, leaving only the white middle. Cut into pieces about 5 cm, slightly crush with a knife.
- Ginger cut into smaller pieces. The onion into quarters.
- Pour the broth into pot and add the lemon grass , ginger, half the onions, kaffir leaves. Bring to boil, then simmer over low heat about 45 minutes.
- Drain off decoction and dispose of lemon grass, onions, kaffir leaves and ginger.
- Clean the leeks, cut off most green part, leaving the white and light green, which cut into 5 cm section, put in the broth.
- Add the sugar, lime juice, chilli and half an onion. Boil for about 15 minutes , until the leek softens.
- Blend the soup. Then add the coconut milk and cook around 10 minutes.
Serve with black rice and sprinkle with almonds.
Enjoy it!