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–+ servings

Thai Lemongrass and Mixed Vegetable Broth

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Rett Soup
Kategori Thai
serveringsstørrelse 4 people

Ingredienser
  

  • 4 cups low-sodium vegetable broth
  • 2 stalks lemongrass, bruised and cut into 2-inch pieces
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, thinly sliced
  • 1 medium carrot, thinly sliced
  • 1 cup broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 cup sliced mushrooms
  • 2 cups baby spinach
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro

fremgangsmåte
 

  • Combine the low-sodium vegetable broth, bruised lemongrass, garlic, and ginger in a large pot. Bring the mixture to a gentle simmer over medium heat and cook for 10 minutes to infuse the broth with flavor.
  • Add the carrot slices and broccoli florets to the pot. Continue simmering for 5 minutes so the firmer vegetables begin to soften.
  • Stir in the red bell pepper slices and mushrooms. Simmer for another 3 to 4 minutes until the peppers are just tender.
  • Remove the pot from the heat and discard the lemongrass pieces. Stir in the baby spinach and lime juice until the spinach wilts.
  • Ladle the broth into bowls and top each serving with chopped cilantro.

merknader

Bruise the lemongrass firmly with the back of a knife before adding it so the broth picks up more aroma without extra ingredients. Add the spinach only after removing the pot from heat to keep its color bright. Leftovers store well in the refrigerator for two days and reheat gently on the stove without overcooking the vegetables.
Course: Soup
Cuisine: Thai
Equipment: Large Pot, Cutting Board, Knife