Very lovely, flavourful Asian themed soup. Delicious!
Asian Chili-Lime Lemongrass Soup
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
1 TBSP oil
8 oz mushrooms, sliced
2 shallots, minced
2 garlic cloves, sliced
1-3 red Thai chiles, minced (or 2 long green chiles)
6 cup chicken stock (or vegetable)
2 5 inch pieces lemongrass, halved lengthwise
1/4 tsp sugar
1 tsp fish sauce
bunch of cilantro, leaves and stems separated
6 oz rice noodles
2-3 limes, juice of
1 lb firm tofu, diced
2 scallions, thinly sliced
Directions
- Heat oil in a soup pot over medium high heat. Add mushrooms and cook, tossing from time to time, until golden, about 7 minutes. Add shallots and cook for a minute or two. Add garlic cloves and red chiles and cook for about a minute. Add 6 cups chicken stock, sugar, fish sauce and lemongrass. Tie cilantro stems together so it’s easy to remove them after and add to the soup. Bring to simmer and simmer for 5-10 minutes for the flavours to develop.
- Cover rice noodles with cold water and set aside.
- Drain noodles and add them to the soup. Cook for just a few minutes until they are just tender. Add tofu and lime juice. Taste and adjust seasoning with more salt and pepper as needed. Garnish with cilantro and scallions.
Notes
- It’s so easy to modify this soup. Want more spice – add Sambal Oelek. Want ground pork – add it in step 1 prior to cooking the shallots. Same with chicken, sear it in step 1 then finish cooking it in the soup until cooked through. Different kind of noodles – no problem! Rice – sure! Add rice in step 1 and simmer for about 20 minutes until tender.
