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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Nice, flavorful Thai soup. Easy to make and very tasty. Got the recipe from a Vegetarian magazine. I'm not a Vegetarian, but I love this soup! Ingredients:
4 cups vegetable broth |
2 large lemongrass, stalks (peeled and cut into pieces) |
3 thai dried kaffir lime leaves |
1 teaspoon vegetable oil |
2 teaspoons minced garlic |
1 teaspoon peeled minced fresh ginger |
2 teaspoons roasted chili paste |
1 1/2 cups chopped white mushrooms or 1 1/2 cups oyster mushrooms |
2 tablespoons fresh lime juice |
2 tablespoons soy sauce |
3/4 cup finely chopped tomato |
1 tablespoon minced cilantro |
1 -3 small hot green chili pepper (seeded and halved) |
Directions:
1. Medium saucepan, heat vegetable broth, lemon grass, chilis and lime leaves to a simmer.
2. In a small skillet over medium heat, add oil, garlic and ginger. Cook, stirring often for 30 seconds.
3. When broth has simmered about 5 minutes, remove lemon grass, chilis and leaves and discard them.
4. Add the cooked garlic and ginger to the broth. Return broth to a boil.
5. Stir in chili paste and mushrooms. Cook until mushrooms have wilted (about 30-45 seconds). (At this point, you may want to include cooked chicken - shredded or cubed, if desired).
6. Stir in lime juice and soy sauce.
7. Remove from heat, ladle into bowls and top each bowl with tomato and cilantro.
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