Lemon grass soup w/ vegetables
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Stalk |
| Upper stems and heavy outer | ||
| Leaves only | ||
| 4 | cups | Vegetable stock |
| ½ | cup | Cilantro stems |
| 1 | Chili pepper whole | |
| ½ | Teasp | |
| 1 | 2 TBS | |
| Salt and pepper -- if | ||
| Needed | ||
| 3 | ounces | Snow peas -- strings |
| Removed | ||
| 1 | medium | Carrot -- peeled |
| I never peel the carrot, too | ||
| Many good thi | ||
| 4 | mediums | Red radishes |
| Green top of one scallion | ||
| 2 | tablespoons | Whole cilantro leaves -- |
| Packed | ||
| Lemon grass | ||
| Grated lime zest | ||
| Lime juice -- or to taste | ||
Directions
1) Cut lemon grass in 2 inch pieces, bruise lightly. 2) Combine with stock,cilantro stems, pepper and lime zest. 3) Simmer covered for 15 minutes. Check about 7 minutes into simmering and remove chili pepper if too hot. 4) Strain and add lime juice. Solids can be reused with more cilantro for another batch. 5) Cut snow peas into strips. With a vegetables peeler shave the carrots into 2 inch strips. Thinly slice radishes and scallion. 6) Bring soup to boil, stir in peas and carrots until tender, about 1½ minutes. Stir in radishes, scallion, and cilantro. Bring to a boil and serve. JoAn
Recipe By : SUKTSH & SASSYJO From:
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