Lime Yogurt Lemon Grass Soup

Total Time:
30 min
30 min

6 (6-ounce) servings

  • 2 stalks lemon grass
  • 1 cup water
  • 2/3 cup sugar
  • 1 cup heavy cream
  • 2 cups plain yogurt (preferably Stonyfield Farms)
  • 3/4 cup lime juice
  • Lime granita, or sherbet
  • 1 lime, zested
  • Prepare lemon grass stalks by peeling off the outer husk and placing on a solid cutting board. Bruise the stalks with the back of a thick knife. Wrap each stalk in a piece of cheesecloth and tie with strings.

  • In a stainless steel saucepan combine the water and sugar and bring to a boil, stirring once to make sure sugar has dissolved. Add one prepared lemon grass stalk and remove from heat. Allow lemon grass to steep in syrup until cooled.

  • In a stainless steel saucepan combine heavy cream and the second prepared lemon grass stalk. Bring cream to a boil, remove pan from heat and allow to cool.

  • Remove lemon grass stalks from cream and sugar syrup.

  • Place yogurt in a large stainless steel bowl. Whisk in the cool lemon grass-infused cream and lemon grass syrup. Keep mixture chilled until ready to serve.

  • Just before serving add lime juice to yogurt mixture. Adding lime juice too early will cause soup to curdle.

  • Ladle soup into chilled bowls or flat soup plates. Place a scoop of lime granita (or sherbet) in the center of the bowl and garnish with lime zest. Additional accompaniments include gingersnap cookies and/or thinly sliced tropical fruits such as papaya or kiwi

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