1. Medium saucepan, heat vegetable broth, lemon grass, chilis and lime leaves to a simmer. 2. In a small skillet over medium heat, add oil, garlic and ginger. Cook, stirring often for 30 seconds. 3. When broth has simmered about 5 minutes, remove lemon grass, chilis and leaves and discard them. 4. Add the cooked garlic and ginger to the broth. Return broth to a boil. 5. Stir in chili paste and mushrooms. Cook until mushrooms have wilted (about 30-45 seconds). (At this point, you may want to include cooked chicken - shredded or cubed, if desired). 6. Stir in lime juice and soy sauce. 7. Remove from heat, ladle into bowls and top each bowl with tomato and cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
