1. In a large saucepan, combine the water, salt, lemongrass, chiles and ginger. Bring to a boil, then reduce the heat and simmer for 20 minutes. 2. Strain the broth through a sieve, return it to the saucepan, and boil for 2 minutes. 3. Reduce the heat to low and add the bamboo shoots, coconut milk, tamari and lime juice. 4. Stir well and simmer for 5 minutes. 5. Place 1/2 cup rice in the bottom of each bowl, ladle the soup over the rice, and top with basil leaves and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
