Thai Lemongrass And Chile Soup

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Thai	Vegtime3	4	Servings

INGREDIENTS

4	c	Vegetable broth
2		Lemon grass stalks
		Peeled and cut into 4-inch
		pieces
3		Dried Thai kaffir lime
		leaves optional
1	t	Canola or vegetable oil
2	t	Minced garlic
1	t	Peeled gingerroot, minced
		fresh
2	t	Roasted chile paste
1 1/2	c	Chopped oyster or white
		mushrooms
2	T	Fresh lime juice
2	T	Soy sauce
3/4	c	Finely chopped tomatoes
1	T	Minced fresh cilantro
2		Hot green chilies, up to 3
		Seeded and halved
		optional

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 298 Calories From Fat: 56 Total Fat: 6.3g Cholesterol: 49mg Sodium: 1986.8mg Potassium: 614.6mg Carbohydrates: 52.4g Fiber: 4.1g Sugar: 14.7g Protein: 9.3g