Thai Lemongrass and Chile Soup Recipe

Name: Thai Lemongrass and Chile Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups vegetable broth; 2 large lemongrass stalks, peeled and cut into 4-inch pieces; 3 dried Thai Kaffir lime leaves, optional; 1 tsp. vegetable oil; 2 tsp. minced garlic; 1 tsp. peeled, minced fresh ginger; 2 tsp. roasted chile paste; 1 1/2 cups chopped oyster or white mushrooms; 2 Tbs. fresh lime juice; 2 Tbs. soy sauce; 3/4 cup finely chopped tomatoes; 1 Tbs. minced fresh cilantro; 2 to 3 small hot green chiles, seeded and halved, optional

Servings: persons

4 cups vegetable broth
2 large lemongrass stalks, peeled and cut into 4-inch pieces
3 dried Thai Kaffir lime leaves, optional
1 tsp. vegetable oil
2 tsp. minced garlic
1 tsp. peeled, minced fresh ginger
2 tsp. roasted chile paste
1 1/2 cups chopped oyster or white mushrooms
2 Tbs. fresh lime juice
2 Tbs. soy sauce
3/4 cup finely chopped tomatoes
1 Tbs. minced fresh cilantro
2 to 3 small hot green chiles, seeded and halved, optional

1
In medium saucepan, heat vegetable broth to a simmer with lemongrass and lime leaves if desired.
2
In small skillet, heat oil over medium-high heat.
3
Add garlic and ginger, and cook, stirring often, about 30 seconds.
4
When broth has simmered for 5 minutes, remove lemongrass and lime leaves and discard.
5
Add cooked garlic and ginger to broth.
6
Return broth to a boil, and stir in chile paste and mushrooms.
7
Cook until mushrooms have wilted, about 30 seconds, then stir in lime juice and soy sauce.
8
Remove from heat, and ladle soup into small bowls.
9
Top each bowl with chopped tomatoes, cilantro and a pinch of hot green chiles if desired.
10
Alternatively, tomatoes and chiles can be mixed together and placed in small serving bowl for people to help themselves.

142

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 cups vegetable broth, 2 large lemongrass stalks, peeled and cut into 4-inch pieces, 3 dried Thai Kaffir lime leaves, optional, 1 tsp. vegetable oil, and more.

Yes, Thai Lemongrass and Chile Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Lemongrass and Chile Soup

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