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Add a photoServings: 4
Ingredients
- 4 c. vegetable broth
- 2 lrg lemon grass stalks
- Â Â peeled and cut into 4-inch pcs
- 3 x dry Thai kaffir lime leaves, (optional)
- 1 tsp canola or possibly vegetable oil
- 2 tsp chopped garlic
- 1 tsp peeled gingerroot, chopped fresh
- 2 tsp roasted chile paste
- 1Â 1/2 c. minced oyster or possibly white mushrooms
- 2 Tbsp. fresh lime juice
- 2 Tbsp. soy sauce
- 3/4 c. finely minced tomatoes
- 1 Tbsp. chopped fresh cilantro
- 2 sm warm green chilies, up to 3
- Â Â seeded and halved, (optional)
Directions
- 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 dry lime leaves if you like.
- In small skillet, heat oil over medium-high heat. Add in garlic and ginger and cook, stirring often, about 30 seconds. When broth has simmered for 5 min, remove lemon grass and lime leaves and throw away. Add in cooked garlic and ginger to broth. Return broth to a boil and stir in chile paste and mushrooms. Cook till 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 healthy pinch of warm green chilies if you like.
- Alternatively, mix tomatoes and chilies together and place in a small serving bowl. Set on the table for people to help themselves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 383g | |
| Recipe makes 4 servings | |
| Calories 93 | |
| Calories from Fat 23 | 25% |
| Total Fat 2.6g | 3% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 22mg | 7% |
| Sodium 1552mg | 65% |
| Potassium 258mg | 7% |
| Total Carbs 12.12g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 3.78g | 3% |
| Protein 5.8g | 9% |
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