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Thai Lemongrass And Chile Soup

Courses: Soup, Vegetarian
Serves: 4 people

Recipe Ingredients

4 cups 948mlVegetable broth
2 cups 474mlLemongrass stalks - peeled, and (large)
  Cut into 4" pieces
3   Dried Thai Kaffir lime leaves - (optional)
1 teaspoon 5mlVegetable oil
2 teaspoons 10mlMinced garlic
1 teaspoon 5mlMinced peeled fresh ginger
2 teaspoons 10mlRoasted chile paste
1 1/2 cups 219g / 7.7ozChopped oyster or white mushrooms
2 tablespoons 30mlFresh lime juice
2 tablespoons 30mlSoy sauce
3/4 cup 46g / 1.6ozFinely-chopped tomatoes
1 tablespoon 15mlMinced fresh cilantro
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.


"Once the ingredients have been prepared, it only takes a few minutes to make this soup. Lemongrass lends a tangy citrus taste."

Vegetarian Times, March 2002


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