Print Options:

Ginger-Lemon Salad Soup





Yields
Makes 4 servings

Notes: Serve with chopsticks and a spoon, or a fork and spoon.

 2 stalks (each 12 to 15 in.) fresh lemon grass
 1/4 cup minced fresh ginger
 1 quart fat-skimmed chicken broth or vegetable broth
 2 ounces dried thin rice noodles (mai fun or rice sticks)
 2/3 cup long, thin carrot shreds
 2/3 cup long, thin daikon shreds
 2 tablespoons fresh cilantro leaves
 2 tablespoons slivered fresh mint leaves
  Asian fish sauce (nuoc mam or nam pla) or salt
Step 1
1

Rinse lemon grass; trim and discard stem ends and leaves, and pull off and discard coarse outer layer. Cut stalks into 1/2-inch pieces.

Step 2
2

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.

Step 3
3

Meanwhile, in a 1- to 1 1/2-quart pan, bring 2 cups water to a boil. Add rice noodles and stir to separate. Cook until tender to bite, about 3 minutes. 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.

Step 4
4

In a bowl, mix noodles, carrot, and daikon.

Step 5
5

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. Add fish sauce to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories102
% Daily Value *
Total Fat 0.1g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 111mg5%
Total Carbohydrate 16g6%

Dietary Fiber 0.8g3%
Protein 8.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.