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Vietnamese-Inspired Lemongrass Vegetable Broth
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Course Soup
Cuisine Vietnamese
Servings 4 people

Equipment

  • Large pot
  • Knife
  • Cutting board

Ingredients
  

  • 2 lemongrass stalks
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic, minced
  • 6 cups vegetable broth
  • 4 cups frozen mixed vegetables
  • 1 tablespoon tamari
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro

Instructions
 

  • Bruise the lemongrass stalks with the back of a knife and cut them into 3-inch pieces. Place them in a large pot with the ginger, garlic, and vegetable broth.
  • Bring the broth to a gentle simmer over medium heat and cook for 10 minutes to infuse the liquid with lemongrass flavor.
  • Add the frozen mixed vegetables directly to the pot. Return to a simmer and cook for 5 to 7 minutes until the vegetables are heated through but still firm.
  • Remove the lemongrass pieces. Stir in the tamari and lime juice, then taste and adjust seasoning if needed.
  • Ladle the broth into bowls and top each serving with chopped cilantro.

Notes

Bruise the lemongrass well before simmering so the broth picks up maximum flavor. Frozen vegetables release a little water, so taste the broth at the end and add a splash more tamari if it tastes flat. Leftovers keep in the fridge for two days and reheat gently on the stove without turning the vegetables mushy.
Course: Soup
Cuisine: Vietnamese
Equipment: Large pot, Knife, Cutting board