Servings: 4 as a side dish or first course
This hearty, flavorful soup is traditionally served alongside main dishes, with plenty of jasmine rice, but it can also be served as a first course.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This soup is so awesome. We made it last night and will definitely make it again. I used ginger because I didn't have galangal and I used homemade chicken stock. I also added some fresh peas and bok choy just for a little extra bulk. I had never cooked with lemon grass before and we loved the flavor. We found them too "stick-like" to swallow but we wanted to chew on them anyway to get the flavor, and then we discarded them. I think I'll look for lemongrass paste as Shanagogo suggested.
Thanks for this must-try recipe. It's a keeper!
Tonight will be the third time I have made this soup. It has become one of our all time favorites. All the ingredients aren't easy to find, but the substitutions suggested work just as well, if not better. The only one thing I changed was the lemongrass. It is readily available, but a pain to work with. The second time I made this I used the lemongrass paste in the tube that you can find in the produce department. We cannot wait for dinner this rainy and cold Southern California day.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?