Ingredients
- 2 tablespoons vegetable oil
- 2 shallots, thinly sliced
- 2 cloves garlic, minced
- 1/8 teaspoon red chilli pepper flakes
- 28 ounces can crushed tomatoes
- 1 pound stalk of lemongrass, (use only the inner yellow section) and it so the 1 inch thick slice of fresh ginger root, peeled and sliced thinly 1 tablespoon sugar 2 tablespoons nuoc nam sauce (Fish sauce) Juice of 1 lime 1 quart organic chicken broth Cilantro for garnish Salt and pepper
- 1 inch thick slice of fresh ginger root, peeled and sliced thinly
- 1 tablespoon sugar
- 2 tablespoons nuoc nam sauce (Fish sauce)
- Juice of 1 lime
- 1 quart organic chicken broth
- Cilantro for garnish
- Salt and pepper
Make it step by step
- Heat the oil in a large soup pot.
- Add the sliced shallots in the vegetable oil and cook until softened.
- Add the garlic, red pepper flakes and stir for one minute.
- Add the crushed tomatoes and the lemongrass stalk, fresh ginger, sugar and nuoc nam sauce and stir.
- Add in the chicken broth.
- Bring to a boil and then let it simmer for 15 minutes.
- Add juice of one lime and stir.
- Add salt and pepper to taste. Taste and add more nuoc nam if necessary.
- Variation: Add soft tofu, cut into cubes during the last five minutes when the soup is simmering.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Andrea Sperling, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.