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On a cold and rainy night, my friend and I were waiting at the airport to pick up her family coming home from Las Vegas. She brought this Thai Herb soup in a thermos for us to enjoy. Delicious, tangy and very soothing. It just hit the spot.

Posted By: Deirdre K Todd
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Prep Time: 20 minutes | Cook Time: 40 minutes | Ready In: 60 minutes
Ingredients: Print   Add to cart
US Metric

1 TB vegetable oil
1 medium onion, chopped
2 stalks celery, chopped
1 jalapeno pepper, seeded, chopped
3 cloves garlic, mashed
1/2 inch fresh ginger, mashed
1 stalk lemongrass, 2-inch pieces
8 c. chicken broth
2 TB each sugar, Aloha shoyu, patis (fish sauce)
1/3 c. fresh lime juice
1/4 c. each fresh cilantro, fresh Thai basil leaves; chopped
pinch white pepper

Cooking Process:

In a saucepan over medium heat, sauté onion, celery, pepper, garlic, ginger and lemongrass in oil. Add broth; simmer 15 minutes. Strain; return soup to saucepan. Discard vegetables. Add sugar, soy sauce and patis; simmer 15 minutes. Remove from heat; add lime juice, cilantro, basil and pepper.

how to serve:
Serves 2-4.
User Reviewsview all rating
Reviewed on: Nov 22, 2016 By
Love the recipe. I incorporated some of the elements of it into ours here.
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