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Categories:
vegetable oil shallots garlic pepper tomatoes lemongrass ginger root sugar nuoc lime chicken broth cilantro salt pepper
Viewed: 24 - Published at: 8 years agoIngredients
- 2 tablespoons vegetable oil
- 2 shallots thinly sliced
- 2 cloves garlic minced
- 1/8 teaspoon pepper flakes red chilli
- 28 ounces crushed tomatoes
- 1 pound lemongrass
- 1 inch fresh ginger root
- 1 tablespoon sugar
- 2 tablespoons sauce nuoc nam, fish sauce
- 1 lime
- 1 quart organic chicken broth
- cilantro for garnish
- salt
- pepper
Method
- Heat the oil in a large soup pot.
- Add the sliced shallots in the vegetable oil until softened.
- Add the garlic, red pepper flakes and stir for one minute.
- Add the crushed tomatoes and the lemongrass stalk, fresh ginger, sugar and nuoc nam sauce and stir.
- Add the chicken broth.
- Bring to a boil and then let it simmer for 15 minutes.
- Add juice of one lime and stir.
- Remove the lemongrass stalks and add salt and pepper to taste.
- Add more nuoc nam and red pepper flakes if necessary.
- Variation: Add soft tofu, cut into cubes during the last five minutes when the soup is simmering.
