Thai Lemongrass And Chile Soup

Recipe Ingredients

4 cups	948ml	Vegetable broth
2 cups	474ml	Lemongrass stalks - peeled, and (large)
		Cut into 4" pieces
3		Dried Thai Kaffir lime leaves - (optional)
1 teaspoon	5ml	Vegetable oil
2 teaspoons	10ml	Minced garlic
1 teaspoon	5ml	Minced peeled fresh ginger
2 teaspoons	10ml	Roasted chile paste
1 1/2 cups	219g / 7.7oz	Chopped oyster or white mushrooms
2 tablespoons	30ml	Fresh lime juice
2 tablespoons	30ml	Soy sauce
3/4 cup	46g / 1.6oz	Finely-chopped tomatoes
1 tablespoon	15ml	Minced fresh cilantro
		Optional
2		Hot green chiles - (to 3) - seeded, halved (small)

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."

Source:
Vegetarian Times, March 2002

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