Ingredients Jump to Instructions ↓

  1. 4 cups 948ml Vegetable broth

  2. 2 cups 474ml Lemongrass stalks - peeled, and (large) Cut into 4" pieces

  3. 3 Dried Thai Kaffir lime leaves -

  4. 1 teaspoon 5ml Vegetable oil

  5. 2 teaspoons 10ml Minced garlic

  6. 1 teaspoon 5ml Minced peeled fresh ginger

  7. 2 teaspoons 10ml Roasted chile paste

  8. 1 1/2 cups 219g / 7.7oz Chopped oyster or white mushrooms

  9. 2 tablespoons 30ml Fresh lime juice

  10. 2 tablespoons 30ml Soy sauce

  11. 3/4 cup 46g / 1.6oz Finely-chopped tomatoes

  12. 1 tablespoon 15ml Minced fresh cilantro Optional

  13. 2 Hot green chiles - (to 3) - seeded, halved (small)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In medium saucepan, heat vegetable broth to a simmer with lemongrass and lime leaves if desired. In small skillet, heat oil over medium-high heat. Add garlic and ginger, and cook, stirring often, about 30 seconds. When broth has simmered for 5 minutes, remove lemongrass and lime leaves and discard. Add cooked garlic and ginger to broth. Return broth to a boil, and stir in chile paste and mushrooms. Cook until mushrooms have wilted, about 30 seconds, then stir in lime juice and soy sauce. Remove from heat, and ladle soup into small bowls. Top each bowl with chopped tomatoes, cilantro and a pinch of hot green chiles if desired. Alternatively, tomatoes and chiles can be mixed together and placed in small serving bowl for people to help themselves. This recipe yields 4 servings. Per Serving: 95 Cal; 4g Prot; 2g Total Fat (0 Sat. Fat); 16g Carb.; 0mg Chol; 1061mg Sod.; 2g Fiber. Description: "Once the ingredients have been prepared, it only takes a few minutes to make this soup. Lemongrass lends a tangy citrus taste."


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