| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Thai |
Vegtime3 |
4 |
servings |
INGREDIENTS
| 4 |
c |
Vegetable broth |
| 2 |
lg |
Lemon grass stalks |
|
|
Peeled and cut into 4-inch pieces |
| 3 |
|
Dried Thai kaffir lime leaves; (optional) |
| 1 |
ts |
Canola or vegetable oil |
| 2 |
ts |
Minced garlic |
| 1 |
ts |
Peeled gingerroot; minced fresh |
| 2 |
ts |
Roasted chile paste |
| 1 1/2 |
c |
Chopped oyster or white mushrooms |
| 2 |
tb |
Fresh lime juice |
| 2 |
tb |
Soy sauce |
| 3/4 |
c |
Finely chopped tomatoes |
| 1 |
tb |
Minced fresh cilantro |
| 2 |
sm |
Hot green chilies; up to 3 |
|
|
Seeded and halved; (optional) |
INSTRUCTIONS
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.
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