Lemongrass…

Ginger.  Have you tasted young, fresh ginger?  It’s tender, juicy, sweet, and mild…

I’m a bit of a ginger addict, love tossing some in my juicer for one of my crazy morning concoctions. Ginger gets me going in the morning.

For the coconut shrimp:

1) dust the peeled shrimp in all-purpose flour (seasoned with salt and pepper);
2) dip the shrimp in a bowl of egg wash (I used just the egg whites), and;
3) coat the shrimp well with dried shredded coconut.

After experimenting with baking versus pan-sauteing, decided that I much preferred the pan-sauteed shrimp.  Simply heat a little oil (used coconut oil) over medium-high heat, and when hot, add the shrimp and cook until the coconut is nicely browned and the shrimp is cooked through, no more than a minute to a minute and a half per side is all you should need.

Garnish with chopped cilantro, toasted coconut (or nuts, if you prefer)…

Time to make more soup…

Carrot Lemongrass Ginger Soup

serves 4
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 large onion, finely chopped
2 pounds of carrots, peeled, and chopped into roughly 1-inch pieces
1 heaping tablespoon minced lemongrass plus one ~ 3-inch piece of stalk, sliced in half lengthwise
1 tablespoon grated ginger
1 14-ounce can of coconut milk
3 1/2 to 4 cups vegetable or chicken stock
sea salt and freshly ground black pepper
toasted coconut for garnish (optional)
toasted and chopped nuts for garnish, such as hazelnuts, almonds, walnuts (optional)
cilantro for garnish

Heat a large pot over medium heat.  Add the olive oil and butter.  When the butter is melted, add the onions, season with salt and pepper, and cook until soft and translucent, but not colored, about 5 minutes.  Add the carrots, ginger, minced lemongrass, and cook about 10 minutes, stirring occasionally.

With the back of a chef’s knife or wooden spoon, gently pound the lemongrass stalk to release its fragrant oil.

Add the coconut milk, stock (start with 3 1/2 cups), and lemongrass stalk. Bring to a boil, then reduce the heat to a simmer and cook about 20-25 minutes until the carrots are tender.  Remove the the lemongrass stalk. Transfer the soup to a blender and blend until very smooth (adding more broth if needed to achieve desired consistency).

Taste and season as needed. Garnish with toasted coconut or nuts and fresh cilantro leaves.