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

  1. 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.
  2. 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