Ingredients
- 2 stalks lemongrass
- 6 cups vegetable broth
- 2 inches fresh ginger sliced
- 3 cloves garlic minced
- 2 shallots or 1 small onion sliced
- 2 Thai chili peppers or 1 serrano pepper sliced (optional)
- 8 ounces mushrooms sliced (shiitake or button)
- 1 medium tomato cut into wedges
- 3 1/2 tablespoons soy sauce
- 4 tablespoons fresh lime juice
- 1 teaspoon brown sugar
- 1/2 cup coconut milk optional
- Fresh cilantro for garnish
Instructions
- Trim the ends of the lemongrass stalks and bruise them by gently smashing with the back of a knife.
- In a large pot, bring the vegetable broth to a boil. Stir in the lemongrass, ginger, garlic, shallots, and chili peppers. Lower the heat and let it simmer for 10 minutes to enhance the flavors.
- Stir in the sliced mushrooms and tomato wedges to the soup. Simmer for another 5 minutes until the mushrooms are tender.
- Add the soy sauce, lime juice, and brown sugar. Taste and adjust seasoning as needed.
- To make the soup creamier, stir in the optional coconut milk and heat for an additional 2 minutes.
- Remove the lemongrass stalks from the soup. Serve hot, garnished with fresh cilantro.
