Ginger-Lemon Salad Soup

Ginger-Lemon Salad Soup
Ginger-Lemon Salad Soup is It can be enjoyed any time, but it is especially good for Autumn. A mixture of vegetable broth, cilantro leaves, ginger, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

1
Rinse lemon grass; trim and discard stem ends and leaves, and pull off and discard coarse outer layer.
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Lemon GrassLemon Grass
2
Cut stalks into 1/2-inch pieces.
3
In a 2- to 3-quart pan over high heat, combine lemon grass, ginger, and broth. Bring to a boil, cover, reduce heat, and simmer for 20 minutes. Quick-chill soup (nest soup-filled pan in ice water and stir often until soup is cool, 15 to 20 minutes), or cover and refrigerate until cold, at least 1 hour or up to 1 day.
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Lemon GrassLemon Grass
WaterWater
GingerGinger
BrothBroth
SoupSoup
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Frying PanFrying Pan
4
Meanwhile, in a 1- to 1 1/2-quart pan, bring 2 cups water to a boil.
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WaterWater
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Frying PanFrying Pan
5
Add rice noodles and stir to separate. Cook until tender to bite, about 3 minutes.
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Rice NoodlesRice Noodles
6
Pour into a fine strainer over the sink and rinse with cold water until cool, about 1 minute. With scissors, cut noodles in 2 or 3 places to make smaller pieces.
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PastaPasta
WaterWater
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Kitchen ScissorsKitchen Scissors
SieveSieve
7
In a bowl, mix noodles, carrot, and daikon.
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PastaPasta
CarrotCarrot
Daikon RadishDaikon Radish
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BowlBowl
8
Pour broth mixture through a fine strainer into four wide bowls; discard residue. Mound noodle mixture equally in centers of bowls. Scatter cilantro and mint on top.
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CilantroCilantro
PastaPasta
BrothBroth
MintMint
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SieveSieve
BowlBowl
9
Add fish sauce to taste.
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Fish SauceFish Sauce
DifficultyHard
Ready In45 m.
Servings4
Health Score27
Dish TypesSalad
OccasionsFallWinter
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