Lemongrass-Ginger Soup with Mushrooms

1. 1

   Heat the stock over medium heat.

2. 2

   Trim two of the lemongrass 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 one-fourth of the minced chiles if youre using them.

3. 3

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

4. 4

   (You can prepare the recipe in advance up to this point; cover and refrigerate for up to 2 days before proceeding.)

5. 5

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

6. 6

   When youre just about ready to eat the soup, remove the lemongrass and ginger.

7. 7

   Add 1 tablespoon of the nam pla and the chopped mushrooms.

8. 8

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

9. 9

   In the bottom of each of 4 warmed bowls, sprinkle a little chile if using, lime leaves or zest, lime juice, cilantro, and minced lemongrass.

10. 10

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

11. 11

    Serve piping hot.

* Per serving · 4 servings · Values may vary.