Lemon-Grass-Ginger Soup With Mushrooms

1. 1

   Heat the stock over medium heat.

2. 2

   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 1/4 of the minced chilies.

3. 3

   Simmer for about 15 minutes, longer if you have the time.

4. 4

   Peel all the hard layers off the remaining stalk of lemon grass, and mince its tender inner core.

5. 5

   When you're ready to eat the soup, remove the lemon grass and ginger.

6. 6

   Add 1 tablespoon nam pla and the chopped mushrooms.

7. 7

   Taste the broth, and add more chilies if you like, as well as some salt if necessary.

8. 8

   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.

9. 9

   Ladle the soup into the bowls and add a teaspoon of nam pla to each bowl.

10. 10

    Serve piping hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.