Ingredients
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4 cups vegetable broth
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2 stalks lemongrass, peeled and cut into 4 inch pieces
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3 fresh kaffir lime leaves
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1 teaspoon vegetable oil
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2 teaspoons minced garlic
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1 teaspoon peeled minced fresh ginger
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2 teaspoons roasted chili paste
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1 1/2 cups chopped oyster mushrooms or 1 1/2 cups white mushrooms
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2 tablespoons fresh lime juice
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2 tablespoons fish sauce or 2 tablespoons soy sauce
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3/4 cup finely chopped tomatoes
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1 tablespoon minced fresh cilantro
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rice noodles
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2 -3 small hot green chili peppers, seeded and halved
Instructions
- In medium saucepan, heat vegetable broth to a simmer with lemongrass and 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 lemongrass 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 fish sauce.
- Remove from heat, and ladle soup into small bowls along with your favorite rice noodles.
- Top each bowl with chopped tomatoes, cilantro and a pinch of hot green chiles if you want it really really spicy.
- Alternatively, tomatoes and chiles can be mixed together and placed in small serving bowl for people to help themselves (this way people can make it as spicy as they want).
- For Vegetarian/Vegan omit the fish sauce and use the soy.