Ingredients
- 1 ½ cups chicken stock
- 4 stalks lemongrass, chopped
- 6 large ripe tomatoes, chopped, plus 4 tablespoons diced tomato
- 2 shallots, chopped
- 10 to 15 large sprigs cilantro, more for garnish
- 3 slices ginger, peeled
- 2 cloves garlic, peeled and crushed
- 10 kaffir lime leaves
- 1 ½ tablespoons fish sauce, more to taste
- 4 tablespoons diced cucumber, for garnish
- Bean sprouts, for garnish
- 1 lime, cut into wedges, for garnish
- Nutritional Information
Nutritional analysis per serving (4 servings)
135 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 6 grams protein; 2 milligrams cholesterol; 678 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 small servings
Preparation
- In a medium pot, bring stock to a boil. Add lemongrass, chopped tomatoes, shallots, cilantro, ginger, garlic and kaffir lime leaves. Simmer for 45 minutes.
- Strain through a fine sieve. Discard solids. Stir in the fish sauce, adding more if desired. Divide among four serving bowls, and garnish with cucumber, tomato, bean sprouts and cilantro. Serve with a lime wedge.
Dining and Cooking