Balinese Tomato And Lemongrass Broth
- Total Time
- 1 hour
- Rating
- Notes
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Ingredients
Yield:4 small servings
- 1½cups chicken stock
- 4stalks lemongrass, chopped
- 6large ripe tomatoes, chopped, plus 4 tablespoons diced tomato
- 2shallots, chopped
- 10 to 15large sprigs cilantro, more for garnish
- 3slices ginger, peeled
- 2cloves garlic, peeled and crushed
- 10kaffir lime leaves
- 1½tablespoons fish sauce, more to taste
- 4tablespoons diced cucumber, for garnish
- Bean sprouts, for garnish
- 1lime, cut into wedges, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
171 calories; 2 grams fat; 1 gram saturated fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 7 grams protein; 703 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 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.
- Step 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.
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Helene Milner
Used with one large can tomatoes for a vegetable soup base: delicious
audrey
Perfect
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