Aromatic Broth with Vegetable Slivers

Name: Aromatic Broth with Vegetable Slivers
Yield: 4 servings
Cuisine: Laotian
Ingredients: Upper stems and heavy outer leaves from 1 large stalk lemon grass; 4 cups light meat, fish, or poultry stock; 4 cups light meat, fish, or poultry stock; 4 cups light meat, fish, or poultry stock; ½ cup sliced cilantro stems; 1 serrano or jalapeño chili-pepper (no need to slice or seed); 1 serrano or jalapeño chili-pepper (no need to slice or seed); ½ teaspoon grated lime zest; Lime juice to taste, about 1–2 tablespoons; Salt and pepper to taste; Salt and pepper to taste; 3 ounces snow peas, strings removed; 1 medium carrot, peeled; 4 medium red radishes; Green part of 1 medium scallion; 2 tablespoons whole cilantro leaves (separated from stalks), packed

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Colorful, crisp vegetables decorate this citrusy clear soup. The unmistakable perfumes of lemon grass and coriander with a nip of chili reveal the Southeast Asian origins of this Americanized dish.

Ingredients

Upper stems and heavy outer leaves from 1 large stalk lemon grass
4 cups light meat, fish, or pou

Asia
Americas
Australian
Oceania
Thailand
Malaysia
Vietnam
United States
India
Australia
Cambodia
Laos
Florida
California
Southeast Asia
Soup
Central America
Gluten-free

Method

Cut lemon grass in 2-inch pieces; bruise lightly. Combine with stock, cilantro stems, chili, and lime zest in saucepan. Simmer, covered, 15 minutes (halfway through, taste and remove hot pepper, if desired; or leave in longer for more heat).
Strain. (Solids can be reused with more cilantro to flavor another batch of broth.) Add lime juice, salt and pepper.