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–+ servings

Vietnamese Watercress and Lemongrass Broth

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Rett Soup
Kategori Vietnamese
serveringsstørrelse 4 people

Ingredienser
  

  • 6 cups vegetable broth
  • 2 stalks lemongrass, bruised and cut into 2-inch pieces
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, sliced
  • 1 bunch watercress, trimmed and roughly chopped
  • 2 tablespoons fish sauce
  • 1 lime, juiced
  • 2 green onions, thinly sliced
  • Fresh cilantro leaves, for garnish
  • 1 Thai chili, thinly sliced (optional)

fremgangsmåte
 

  • Pour the vegetable broth into a large pot and add the bruised lemongrass, minced garlic, and sliced ginger. Bring the mixture to a gentle simmer over medium heat.
  • Let the broth simmer for 15 minutes so the lemongrass and ginger release their flavor into the liquid.
  • Remove the lemongrass pieces and ginger slices with a slotted spoon or small strainer.
  • Stir in the fish sauce and lime juice, then taste and adjust the seasoning if needed.
  • Add the chopped watercress to the pot and cook for 1 to 2 minutes until the leaves just wilt.
  • Ladle the soup into bowls and top each serving with sliced green onions, cilantro leaves, and a few pieces of Thai chili if using.

merknader

Add the watercress right at the end so it keeps its bright color and slight crunch. If you prefer a milder broth, start with one tablespoon of fish sauce and add more after tasting. Leftovers reheat well on the stove over low heat, but the watercress is best when fresh.
Course: Soup
Cuisine: Vietnamese
Equipment: Large Pot, Knife, Cutting Board, Slotted Spoon