Join KindChef Deb to make a Red Curry Lemongrass Soup (based on this recipe from Love and Lemons.) After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Red Curry Lemongrass Soup
Ingredients
- 3 stalk lemongrass, outer part removed
- 15 cups vegetable broth
- 6-inch piece of fresh ginger, cut into chunks
- 1/3 cup tamari, more to taste
- scant 1/3 cup cane sugar
- Juice and zest of 6 limes (about 1 cup juice)
- 3 tablespoons coconut oil
- 3 medium onions, diced
- 12 cups shiitake mushrooms, de-stemmed and sliced* (see note)
- 1 ½ – 3 tablespoons red curry paste, more to taste
- 3 medium tomatoes, diced
- 15 to 18 cups chopped baby bok choy (6 medium bunches)
- Sea salt
- Cooked jasmine rice, for serving
- Optional: 3 cups full-fat coconut milk, for a creamier soup
- Optional: baked tofu or cooked protein of your choice
Instructions
- Using the back of a chef’s knife, bash the lemongrass which will help release it’s flavor. Slice them in half and chop it into 1-inch pieces.
- In a large pot, combine the broth, lemongrass, ginger, tamari, sugar, lime juice, and lime zest, and simmer for about 15 minutes. Strain the broth over a medium bowl, discard the lemongrass and ginger pieces, and set the broth aside.
- Return the pot to the stove and heat the coconut oil over medium heat. Add the onions and cook until translucent and soft, about 5 minutes. Stir in the mushrooms and a pinch of salt. Stir and cook until the mushrooms are soft, about 15 minutes. Stir in the curry paste until well incorporated, then stir in the tomatoes.
- Add the reserved broth and simmer for 5 minutes, then add the bok choy. Simmer until the bok choy is tender but still vibrant green, 5 to 7 minutes.
- Taste and adjust seasonings, adding more tamari or lime juice if desired. If you would like more spice, add more red curry. If it’s too tangy, salty and/or spicy, add the coconut milk. Serve with rice and baked tofu, if using.
Notes
- Shiitake mushrooms can be expensive, so consider a mix of shiitakes and cremini (or other) mushrooms.
Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:
- Start with clean hands and wash again frequently as needed throughout the cooking process.
- Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
- Keep longer hair tied back.
- Follow other common sense procedures, such as never returning a tasting spoon to the pot!
Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Red Curry Lemongrass Soup” and “contains Soy”. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.
- 5171 Manning Place NW (in the Palisades neighborhood in DC). leave in freezer outside front door. NOTE: Soups dropped here must be vegetarian or Halal only, please.
- Here2Help @ Bethesda Presbyterian Church, 7611 Clarendon Road, Bethesda. (Go down driveway next to brick house just before the church on Clarendon and look for coolers labeled for soup donations). Drop off Sundays, 10 am-12 noon.
- Homes Not Borders 3610 East St., Landover. Drop off daily 10 am-2 pm. NOTE: Soups dropped here must be vegetarian or Halal only, as they will be shared with newly arriving refugee families in the area.
- Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293)
- So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Monday-Friday 8am-4pm and Saturdays 6am-12pm.
- Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!
Here are some options for donating outside the DC area:
- NYC Community Fridges located throughout New York City.
- Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
- The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
- Community Refrigerators located in Los Angeles
See you in the KindSoup kitchen!
Learn more about this KindWorks program
