Thai lemongrass and chile soup

Yield: 4 servings

Measure Ingredient
4 cups Vegetable broth
2 larges Lemon grass stalks
\N \N Peeled and cut into 4-inch pieces
3 \N Dried Thai kaffir lime leaves; (optional)
1 teaspoon Canola or vegetable oil
2 teaspoons Minced garlic
1 teaspoon Peeled gingerroot; minced fresh
2 teaspoons Roasted chile paste
1½ cup Chopped oyster or white mushrooms
2 tablespoons Fresh lime juice
2 tablespoons Soy sauce
¾ cup Finely chopped tomatoes
1 tablespoon Minced fresh cilantro
2 smalls Hot green chilies; up to 3
\N \N Seeded and halved; (optional)

4 SERVINGS DAIRY-FREE

You can make this soup quickly once the ingredients have been prepared.

Lemon grass lends a tangy citrus taste.

In medium saucepan, heat vegetable broth to a simmer with lemon grass stalks and dried 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 lemon grass 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 a few tomatoes, a little cilantro and a small pinch of hot green chilies if desired.

Alternatively, mix tomatoes and chilies together and place in a small serving bowl. Set on the table for people to help themselves.

Per serving: 27 cal.; 1g prot.; 1g total fat (0 sat. Fat); 3g carb.; 0 chol.; 518mg sod.; 1g fiber

Converted by MC_Buster.

Recipe by: Vegetarian Times, January 1999, page 55 Converted by MM_Buster v2.0l.

Similar recipes