Thai Lemongrass and Chile Soup

1. 1

   In medium saucepan, heat vegetable broth to a simmer with lemongrass stalks and dried lime leaves if desired.

2. 2

   In small skillet, heat oil over medium-high heat.

3. 3

   Add garlic and ginger and cook, stirring often, about 30 seconds.

4. 4

   When broth has simmered for 5 minutes, remove lemongrass and lime leaves and discard.

5. 5

   Add cooked garlic and ginger to broth.

6. 6

   Return broth to a boil and stir in chile paste and mushrooms.

7. 7

   Cook until mushrooms have wilted, about 30 seconds, then stir in lime juice and soy sauce.

8. 8

   Remove from heat and ladle soup into small bowls.

9. 9

   Top each bowl with a few tomatoes, a little cilantro and a small pinch of hot green chilies if desired.

10. 10

    Alternatively, mix tomatoes and chilies together and place in a small serving bowl.

11. 11

    Set on the table for people to help themselves.

* Per serving · 4 servings · Values may vary.