LUNCH/REGULAR/GFCF
Thai Lemongrass Soup
Ready in 30 minutes
Serves 4
78 Calories
Ingredients
• 25 Shrimp, small cooked
• 1 tsp Chili paste with garlic
• 2 tbsp Cilantro
• 6 slices Gingerroot
• 1 stalk Lemongrass
• 1 Lime
• 4 oz Mushrooms
• 2 Red chilies, small
• 6 oz Tomatoes, diced
• 4 tbsp Fish sauce
• 4 cups Water
Cooking Instructions
- Cut off the dry end and a few top leaves of the lemongrass stem. Bruise the stem with the handle of a knife and cut into 1-inch long pieces. Reserve.
- Bruise the chilies, cut them in half, scoop out and discard the seeds. Reserve the chilies.
- Bring the water to boil. Add lemongrass and ginger, and squeeze out half the lime into the water. Boil 2-3 minutes.
- Add fish sauce and chili-garlic paste. Cook for another minute.
- Add tomatoes and mushrooms. Cook for 2-3 minutes (or longer, until it boils and the tomatoes start to fall apart).
- Squeeze the other half of the lime into the soup. Take off the heat. Add the chilies and let stand a few seconds, then add the shrimp.
- Garnish with cilantro and serve immediately.