Thai Lemon Grass Soupby Debbie Sarfati, Whole Nourishment
- 1.5 quarts (6 cups) chicken or vegetable broth
- 1 stalk fresh lemon grass (12-18 inches long)
- 6 slices (quarter size) fresh ginger root
- 1 fresh jalapeno or Fresno chilie
- 1 lb. green cabbage
- 4 oz mushrooms
- 1 carrot
- 2 garlic cloves, peeled and chopped
- 1 can (7.5 oz) diced tomatoes
- 1/3 cup lemon juice
- 1 Tbsp. Asian fish sauce or soy sauce
- 2 Tbsp. thinly sliced green onions
- 1/2 cup fresh cilantro
- In a large pot, bring the broth to boil over high heat.
- Pull off and discard course outer layer of the lemon grass and trim off and discard stem ends; rinse lemon grass; Cut each stalk into 3-inch pieces.
- Lightly crush the lemon grass and ginger.
- Rinse the chilie, stem, seed and cut in half length wise.
- Add the lemon grass, ginger, and chilie into the broth and simmer for 20-30 minutes.
- Meanwhile, rinse the cabbage and cut into shreds. Rinse mushrooms, peal carrots, and slice both into 1-inch slices.
- With a slotted spoon, remove and discard the lemon grass, ginger and chilies from broth; Add the cabbage, mushrooms, carrots, and garlic to broth; cover and simmer until carrots are tender (8-10 min).
- Add the tomatoes, including juice, the lemon juice, fish sauce, green onions, and cilantro and cook for 5 more minutes.
Basic Thai Ingredients