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Sunday, January 2, 2011

Lemongrass Noodle Soup with Edamame lunch

lemongrass noodle soup-


5 cups chicken or turkey stock (preferably homemade)
1 stalk fresh lemongrass, broken in half
2 kaffir lime leaves
2 cloves of garlic, smashed
1 2inch piece of ginger, cut in half
1 tsp. fish sauce
1 tsp. hot chili sauce
4 ounces dry rice noodles
1/2 cup shiitake mushrooms
2 scallions, trimmed and thinly sliced
1 cup fresh bean sprouts
1/2 cup fresh basil leaves
salt and pepper to taste
1 lime cut into quarters for squeezing


1. In a saucepan over high heat, combine the broth, lemongrass, kaffir lime leaves, garlic, and ginger.  Bring to a boil.

2.  Reduce heat and simmer for 15 minutes.  Discard the ginger, lemongrass, lime leaves, ginger and garlic.

3.  Add the fish sauce, chili sauce, mushrooms  and noodles, cook until noodles are tender (about 2-5 minutes).  Stir in the scallions.  Adjust seasonings to taste.

4. Divide the soup among 4 bowls, top with bean sprouts and basil, squeeze lime juice in to taste. 



Frozen organic edamame


Follow the package directions.  Bring water to a boil, add edamame, cook uncovered for 3-5 minutes, drain and toss liberally with salt.  You eat the beans inside, not the pod (just in case someone has never eaten this!)


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