2 stalks lemongrass, tough outer parts removed, chopped into 1” pieces
2 wide strips of fresh lime peel 1 ¼ cup Flavor Bombs® tomatoes, halved
2 Tbsp shallot, chopped
2 Tbsp fresh garlic, chopped
1 Tbsp fresh ginger, chopped
1 (14 oz/400 mL) can coconut milk
1 ¼ cup vegetable stock
2 Tbsp vegetable oil
1 Tbsp fish sauce
2 Tbsp fresh lime juice
1 Tbsp brown sugar
Sliced red Thai chili
In a medium pot over medium-high heat, add oil and sauté shallot, garlic, ginger, and lemongrass until shallot is soft and translucent, approximately 3-4 minutes. Add lime peel and tomatoes and cook slightly, then add coconut milk, vegetable stock, and bring to a simmer. Cook until tomatoes have broken down, approximately 5-6 minutes. Season mixture with fish sauce, lime juice, and brown sugar.
To serve, strain the mixture into another pot (discarding the solids). Bring the soup up to a simmer and add the mushrooms and fresh tomatoes. Stir and ladle into bowls. Garnish as you like with fresh coriander, red chili, and a squeeze of lime juice.
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