Vietnamese Tomato And Lemongrass Soup

Photo by: Sheri Wetherell

Vietnamese Tomato And Lemongrass Soup

Food 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 to taste

Recipe preparation:
1 Heat the oil in a large soup pot. 2 Add the sliced shallots in the vegetable oil until softened. 3 Add the garlic, red pepper flakes and stir for one minute. 4 Add the crushed tomatoes and the lemongrass stalk, fresh ginger, sugar and nuoc nam sauce and stir. 5 Add the chicken broth. 6 Bring to a boil and then let it simmer for 15 minutes. 7 Add juice of one lime and stir. 8 Remove the lemongrass stalks and add salt and pepper to taste. 9 Add more nuoc nam and red pepper flakes if necessary. 10 Variation: Add soft tofu, cut into cubes during the last five minutes when the soup is simmering.

Recipe source: Foodista recipe