Lemon-Grass-Ginger Soup With Mushrooms
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6cups chicken stock
- 3stalks lemon grass
- 4nickel-size slices ginger
- 3 or 4small hot chilies, minced
- 2tablespoons nam pla (fish sauce), or to taste
- 6 to 8ounces roughly chopped oyster mushrooms
- 2teaspoons minced lime leaves or lime zest
- Juice of 1 lime
- ¼cup minced cilantro leaves
Nutritional analysis per serving (4 servings)
228 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 13 grams protein; 1800 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the stock over medium heat. Trim two of the lemon-grass stalks of their toughest outer layers, then bruise them with the back of a knife; cut them into sections, and add them to the stock with the ginger and about ¼ of the minced chilies. Simmer for about 15 minutes, longer if you have the time. Peel all the hard layers off the remaining stalk of lemon grass, and mince its tender inner core.
- Step 2
When you're ready to eat the soup, remove the lemon grass and ginger. Add 1 tablespoon nam pla and the chopped mushrooms. Taste the broth, and add more chilies if you like, as well as some salt if necessary. In the bottom of each of 4 warmed bowls, sprinkle a little each of the chile, lime leaves or zest, lime juice, cilantro and minced lemon grass.
- Step 3
Ladle the soup into the bowls and add a teaspoon of nam pla to each bowl. Serve piping hot.
Private Notes
Comments
This has all the basics for a good soup.
Obviously, you can add or substitute items.....
Without "fish sauce" in your pantry, try mild soy or tamari sauce, with a few dashes of Worcestershire.
Also, next time you are at the farmers market, look for cilantro that still has some roots still attached....it's a bolder flavor, often found in many Thai curry pastes.
Add coconut milk too, to taste.
I make this soup all the time! Sometimes I add chicken and Thai noodles to make it more of a meal.
This has all the basics for a good soup.
Obviously, you can add or substitute items.....
Without "fish sauce" in your pantry, try mild soy or tamari sauce, with a few dashes of Worcestershire.
Also, next time you are at the farmers market, look for cilantro that still has some roots still attached....it's a bolder flavor, often found in many Thai curry pastes.
Add coconut milk too, to taste.
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