Summer has finally settled in to New York – with a vengeance. After a nice long period of cool temperatures and sunny, breezy days, we're now having the hot, humid weather we usually expect this time of year.
Soup may not be the first thing that comes to mind in this weather, but the truth is that it can be the perfect solution for a quick meal – even when the sun is shining. Warmer weather brings to mind the soups of Asia, like this hot and tangy coconut and lentil soup, which can be ready in about half an hour and doesn’t require much more than basic pantry staples.
One item not hanging around the typical kitchen is fresh lemongrass, which is widely used in South East Asian cuisine. Though available online and in most urban centers, cooks who can’t find it often improvise with lemon zest and fresh coriander. It’s not quite the same as lemongrass, but the simplicity of this recipe means you can be flexible with the ingredients.
To convert the metric measurements, try this site or use the following: ½ cup of shallots, 2 tablespoons of ginger, 1 cup of lentils, 2 cups of water.