Cabbage and Chicken Soup

Ingredients

• 4 cup(s) water
• 3 cup(s) broth, chicken, fat-free, salt-free
• 2 cup(s) tomato(es), chopped
• 1/2 stalk(s) celery, chopped
• 4 onion(s), green, chopped with tops
• 1 potato(es), peeled and diced
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon thyme
• 1/4 teaspoon caraway seeds
• 3 cup(s) cabbage, shredded
• 1 cup(s) chicken, cooked, chopped
• 1 tablespoon lemon juice
• 2 teaspoon sugar

Preparation
1. In a large soup pot, combine the water, broth, tomatoes, celery, onion, potato, bay leaf, salt, thyme, and caraway seeds.

2. Simmer for 30 minutes to 1 hour. Add the cabbage, chicken, lemon juice, and sugar. Remove the bay leaf and serve.

Provençal Potato “Bouillabaisse”

This main dish soup is a “poor man’s bouillabaisse.” Saffron will add a touch of luxury to any dish, and here it infuses the broth and lends its beautiful hue to the potatoes.

Ingredients

• 2 tablespoons olive oil
• 1 medium or large onion, cut in half then thinly sliced across the grain
• 2 large leeks, white and light green parts only, cut in half lengthwise, sliced and rinsed well
• 3 large garlic cloves (more to taste), minced or sliced
• 1 pound ripe tomatoes, peeled, seeded and chopped or 1 (14-ounce) can, with liquid
• 6 cups water or chicken stock
• Salt
• A bouquet garni made with 1 cleaned leek green, a bay leaf, a thin slice of orange zest and a couple of sprigs each of parsley and thyme, tied together
• 1 pound waxy potatoes or Yukon golds, scrubbed and sliced
• A generous pinch of saffron threads
• Freshly ground pepper to taste
• Pinch of cayenne (optional)
• 4 large eggs
• 2 tablespoons chopped fresh parsley

Optional: 4 to 8 thin slices baguette or country bread, toasted and rubbed with a cut clove of garlic

Preparation

1. Heat the olive oil over medium heat in a large, heavy soup pot or casserole and add the onion and leeks. Cook, stirring, until tender, about 5 minutes. Add the garlic and stir together for about a minute, until fragrant. Add the tomatoes, 1/2 teaspoon salt, and the bouquet garni and cook, stirring from time to time, for 10 minutes, until the tomatoes have cooked down and smell fragrant. Add the water or stock and the potatoes, and bring to a boil. Add 1 teaspoon salt and the saffron, reduce the heat, cover and simmer 20 to 25 minutes, or until the potatoes are tender. Taste, adjust the salt, and add cayenne and pepper. Remove the bouquet garni and stir in the parsley.

2. Making sure that the soup is at a bare simmer, carefully break the eggs into a bowl and tip into the soup. Cover (you can turn off the heat at this point) and cook 5 minutes or until set. Ladle the soup into wide soup bowls, with an egg for each portion. Garnish with croutons if desired, and serve.

Yield: Serves 4

Advance preparation: The soup can be made through Step 1 a day ahead and refrigerated. Bring back to a simmer and proceed with the recipe

Andalusian Chickpea and Spinach Soup

A simple peasant soup that is often served with toasted or fried bread doused with vinegar, pine nuts, hard-boiled egg and parsley added at the end, this is a filling and comforting soup that is still suitable for a late spring/early summer meal.

Ingredients

1 cup chickpeas, washed, picked over and soaked for 4 hours or overnight in 1 quart water

2 tablespoons extra virgin olive oil

1 medium onion, chopped

3 garlic cloves, minced

1 14-ounce can chopped tomatoes with juice, or 1 pound tomatoes, peeled, seeded and chopped

2 teaspoons sweet paprika

1 pound potatoes, peeled and diced

1/4 cup dry white wine

Salt to taste

Pinch of saffron

1 pound spinach , stemmed, washed thoroughly in 2 changes of water, and coarsely chopped

Freshly ground pepper

Directions

1. Drain the chickpeas and combine with 1 quart fresh water in a large saucepan. Bring to a boil, reduce the heat, cover and simmer 1 hour. Add salt to taste and continue to simmer until tender, 30 minutes to an hour.

2. Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, paprika and a generous pinch of salt and cook, stirring often, until the tomatoes cook down to a fragrant sauce, 10 to 15 minutes.

3. Add the chickpeas with their liquid, the potatoes, wine, more salt to taste, pepper, and 2 cups water. Bring to a boil, reduce the heat to low and cook until the potatoes are tender, about 30 minutes.

4. Stir in the remaining garlic, the saffron and the spinach and simmer another 5 minutes. Add freshly ground pepper, taste and adjust seasoning, and serve.

Variations: You can add toasted bread, plain or doused with vinegar, when you add the spinach, for a thicker soup.

Yield: 6 servings.

Advance preparation: You can make this through Step 3 up to a day ahead. You might want to hold off adding the spinach until you reheat, if you want it to have a nice color. Bring the soup to a simmer and proceed with Step 4.

Nutritional information per serving (6 servings): 259 calories; 7 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 4 grams monounsaturated fat; 0 milligrams cholesterol; 41 grams carbohydrates; 10 grams dietary fiber; 79 milligrams sodium (does not include salt to taste); 11 grams protein

Savory beet soup

Ingredients

• 1 teaspoon olive oil 
• 1 cup chopped onion 
• 4 cups fat-free, less-sodium chicken broth
• 2 cups water
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 medium beets, peeled and halved
• 1 medium potato, peeled and halved crosswise
• 1 bay leaf
• 1 teaspoon lemon juice 
• 8 teaspoons reduced-fat sour cream 

Preparation

1.  Heat the oil in a Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf.

2.  Place one-third broth mixture in blender or food processor; process until smooth. Place pureed mixture in a large bowl. Repeat procedure twice with remaining broth mixture. Return pureed mixture to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Remove from heat, and stir in lemon juice.


3. Combine 1/2 cup soup and the sour cream, stirring with a whisk. Divide soup evenly among each of 8 bowls. Top each serving with 1 tablespoon sour cream mixture; swirl sour cream mixture using the tip of a knife.

Pureed red pepper and potato soup

This is a beautiful soup with a deep, rich flavor to match the color. Make sure to strain the soup after you puree it, a quick step that also saves you the trouble of peeling the peppers.


Ingredients

• 2 tablespoons extra virgin olive oil, plus a drizzle for serving
• 1 medium onion, chopped
• 1 large carrot, peeled and chopped
• Salt, preferably kosher
• 4 plump garlic cloves, green shoots removed, minced
• 1 tablespoon tomato paste
• 2 pounds (4 large) red bell peppers, seeded, membranes removed, cut in large dice
• 2 teaspoons sweet paprika
• 1 pound russet potatoes (about 2 medium), peeled and diced
• 2 quarts chicken or vegetable stock
• A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley, tied together in a bundle
• Freshly ground pepper

For garnish (optional):

• Garlic croutons (toast thin slices of baguette and rub with a cut clove of garlic)
• Slivered basil leaves or chopped fresh thyme leaves

Preparation

1. Heat the olive oil over medium heat in a large, heavy soup pot, and add the onion and carrot. Cook, stirring often, until the onion begins to soften, and then add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about 5 minutes, and stir in the garlic and tomato paste. Stir for a minute or two, until the garlic is fragrant and the tomato paste has darkened, and then add the peppers, paprika, and another 1/2 teaspoon salt. Cook, stirring often, until the peppers begin to soften, about 5 minutes.

2. Add the potatoes, stock, and bouquet garni, and bring to a simmer. Add salt to taste, one to two teaspoons, cover and simmer over low heat for one hour. Remove the bouquet garni.

3. Blend the soup until smooth in an immersion blender, or in a blender or food processor fitted with a steel blade. Work in batches, and cover the blender lid or food processor with a kitchen towel to prevent the hot soup from splashing. Strain the soup through a medium strainer, pushing it through the strainer with a spatula or the bowl of a ladle, and return to the heat. Heat through, add salt and pepper to taste, and serve. Garnish with garlic croutons and slivered fresh basil or chopped thyme, and drizzle a few drops of olive oil over each serving if desired.

Yield: Serves six to eight

Celery and potato soup

This light puree is more celery than potato. The potato thickens the soup, a simple potage that is brought to life by the tiny amount of walnut oil that’s drizzled onto each serving.



Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 large or 2 medium leeks, white and light green part only, cleaned and sliced
• 6 celery stalks, sliced (about 3/4 pound)
• Kosher salt
• 1 medium-size russet potato, about 10 ounces, peeled and diced
• 4 garlic cloves, peeled and halved, green shoots removed
• A bouquet garni made a bay leaf and a couple of sprigs each parsley and thyme, tied together
• 7 cups water or chicken stock
• Freshly ground pepper

For garnish:

2 teaspoons walnut oil

1/4 cup very thinly sliced celery

chopped chives or chervil (optional)

Preparation

1. Heat the olive oil over medium-low heat, add the onion, leek, and celery, and cook gently, stirring often, for about 10 minutes, until very tender. Add 1/2 teaspoon kosher salt after the first 5 minutes. Make sure that the vegetables do not color.

2. Add the potatoes, garlic, and bouquet garni. Stir together and add the water or stock. Bring to a simmer, add salt to taste, cover and simmer 30 to 40 minutes, until the vegetables are very tender and the broth fragrant. Remove from the heat.

3. Remove the bouquet garni from the soup. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Then strain through a medium strainer (this step is important; otherwise the soup will be stringy), using a pestle or the bottom of a ladle to push the soup through. Make sure to scrape the outside of the strainer so that all of the puree goes back into the soup. Return to the pot, stir with a whisk to even out the texture, heat through and season well with salt and pepper.

4. Ladle the soup into bowls and garnish each bowl with a few thin slices of celery and about 1/4 teaspoon walnut oil. Sprinkle with minced chives or chervil if you wish, and serve.

Yield: Serves 6 to 8

Advance preparation: You can make this several hours or even a day ahead. Refrigerate in covered containers. When you reheat, whisk the soup to smooth out the puree (it will separate as it sits).

Kale, Lentil, and Chicken Soup Recipe

Ingredients

• 1 tablespoon oil, olive
• 1 cup(s) onion(s), chopped
• 1 cup(s) carrot(s), coarsely chopped 
• 2 clove(s) garlic, minced 
• 6 cup(s) broth, chicken, less sodium 
• 1 tablespoon basil, fresh, or 1 teaspoon dried basil, crushed
• 4 cup(s) kale, coarsely chopped
• 1/2 teaspoon salt
• 1/8 teaspoon pepper, black ground
• 1 1/2 cup(s) chicken, breast (cooked), cubed
• 1 medium tomato(es), seeded and chopped
• 1/2 cup(s) lentils, red

Preparation

1. In a large saucepan, heat oil over medium-low heat. Add onion, carrots, and garlic. Cover and cook for 5 to 7 minutes or until vegetables are nearly tender, stirring occasionally.

2. Add broth and dried basil (if using) to vegetable mixture. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in kale, salt, and pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes.

3. Stir in cooked chicken, tomato, red lentils, and fresh basil (if using). Cover and simmer for 5 to 10 minutes more or until kale and lentils are tender.

Nutritional Info (Per serving):

Calories: 199, Saturated Fat: 1g, Sodium: 833mg, Dietary Fiber: 5g, Total Fat: 5g, Carbs: 20g, Sugars: 5g, Cholesterol: 31mg, Protein: 18g

Beet soup (borscht)

This glistening, lemony summer borscht is infused with garlic and utterly refreshing, even thirst-quenching. If you enrich the soup with yogurt, the color will be dark pink. If you don’t, it will be a clear, dark red.


Ingredients

• 2 pounds beets (8 medium, usually 2 bunches), peeled, cut in half and sliced in thin half-moons
• 7 cups water
• 2 teaspoons salt, or to taste
• 6 tablespoons strained fresh lemon juice (from 2 to 3 lemons)
• 1 tablespoon sugar
• 2 plump garlic cloves, cut in half lengthwise, green shoots removed
• 3/4 cup plain low-fat yogurt (optional)
• 1 small cucumber, peeled, seeded, and cut in small dice
• Chopped fresh dill or chives for garnish

Preparation

1. Combine the beets, water, and 1 teaspoon salt in a soup pot and bring to a simmer. Cover and simmer 30 minutes. Add the lemon juice, remaining salt, and sugar and continue to simmer, uncovered, for 20 minutes. Remove from the heat and add the garlic. Allow to cool, then cover and chill (you can speed this process by transferring the soup to a bowl and placing the bowl in an ice bath). Taste and adjust seasoning. Remove the garlic cloves.

2. Place 2 tablespoons yogurt, if desired, into the center of chilled soup bowls. Ladle in the soup. Garnish with diced cucumber and minced dill or chives.

Advance preparation: This soup can be made a day ahead and will be good for 2 or 3 days.

Yield: Serves 6

Approximate Nutritional Information: 107 calories per serving;7 calories from fat; total fat: 0.8g; saturated fat 0g; cholesterol 2mg; sodium 173mg; total carbohydrates 22.8g; dietary fiber: 3.4g; sugars 17.5g; protein 4.6g

Mushroom and dried porcini soup

This simple soup has an intense flavor and virtually no fat, giving it a tonic quality. It not only makes a great starter or light supper, but also a delicious and effective between meal pick-me-up.


Ingredients

• 1 ounce dried porcini mushrooms (about 1 cup, approximately)
• 2 cups boiling water
• 4 ounces fresh white mushrooms or fresh shiitakes, cleaned
• 1 quart chicken or vegetable stock
• 2 large garlic cloves, sliced thin
• 1 (14-ounce) can tomatoes, drained and chopped
• Salt and freshly ground pepper
• A few drops fresh lemon juice
• 1 tablespoon chopped fresh chives

Optional garnish:

4 to 8 thin slices baguette, toasted and rubbed with a cut clove or garlic

2 tablespoons freshly grated Parmesan

Preparation

1. Place the dried porcinis in a bowl or a pyrex measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. Meanwhile, wipe the fresh mushrooms, trim away the bottoms if they’re sandy, break off the stems and set them aside. Set aside the caps in a separate bowl.

2. Drain the porcinis through a cheesecloth-lined strainer set over a bowl. Squeeze over the strainer to extract as much flavorful liquid as possible and set aside the broth. Rinse the mushrooms in several changes of water. Measure the mushroom soaking water and add water to make 2 cups.

3. In a soup pot or a large saucepan, combine the mushroom soaking liquid, the chicken or vegetable stock, the soaked porcinis, fresh mushroom stems, garlic, tomatoes, and 1 teaspoon salt, and bring to a simmer. Cover and simmer over very low heat for 1 hour. Strain the soup and return to the saucepan. Add salt and freshly ground pepper to taste.

4. Slice the fresh mushroom caps paper-thin, toss with a couple of drops of lemon juice, and add to the soup pot. Heat through for 5 minutes.

5. If garnishing with the garlic croutons, top them with Parmesan and place in a hot oven or toaster until the Parmesan has melted. Ladle the soup into bowls and garnish each bowl with chopped fresh chives and a crouton or two if desired.

Yield: Serves 4

Advance preparation: You can make this through Step 3 a day ahead, and the flavor will be more intense. Refrigerate overnight. Return to the heat, bring to a simmer, taste, adjust seasonings, and continue with Step 4.

Gazpacho

Here’s what to do with that last bit of baguette, too hard to eat, and the last of this summer’s tomato crop. 

Gazpacho originated in Andalusia long before the tomato arrived in Europe, and originally the soup was made simply with stale bread, water, vinegar, garlic and olive oil. Bread adds a wonderful texture. Keep a pitcher in the refrigerator for refreshing snacks and quick, healthy lunches.

Ingredients

• 2 thick slices stale French bread, crusts removed (about 1 ounce)
• 1 pound ripe tomatoes, cored and peeled
• 2 garlic cloves (more to taste), halved, green shoots removed
• 1 slice red or white onion, coarsely chopped and rinsed with cold water
• 2 tablespoons extra virgin olive oil
• 1 to 2 tablespoons sherry vinegar or wine vinegar (to taste)
• 1/2 to 1 cup ice water, depending on how thick you want your soup to be
• Salt and freshly ground pepper

Garnishes (optional)

• 1/2 cup finely chopped cucumber (more to taste)
• 1/2 cup finely chopped green pepper
• 1/2 cup small croutons (a good destination for the rest of your stale bread)
• 1 hardboiled egg, finely chopped

Preparation

1. Place the bread in a bowl and sprinkle with enough water to soften it. Let sit five minutes, until soft enough to squeeze out the water.

2. Combine the bread, tomatoes, garlic, onion, olive oil, vinegar and salt in a blender. Blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with water, cover and chill for several hours.

3. Meanwhile, prepare the garnishes, if necessary. Place them in small bowls on a platter. Serve the soup in glasses or bowls, and pass the tray of garnishes.

Yield: Serves four

Advance preparation: This gazpacho will keep for a day or two in the refrigerator.

Tuscan Vegetable Soup

Also known in central Italy as acquacotta (literally “cooked water”), this hearty vegetable soup, once considered peasant food, makes an incredibly satisfying one course meal.

TIP: For extra flavor, sauté 1/4 cup chopped pancetta along with the carrots. You can also add the rind from a wedge of Parmesan cheese to simmer in the soup. It adds a super-rich taste of Parmesan.

Tuscan Vegetable Soup Directions 3 tablespoons olive oil 1 ½ cups chopped red onions 1 cup chopped celery 1 cup chopped carrots 4 large cloves garlic, minced ¼ teaspoon red pepper flakes 1 can (28 ounces) plum tomatoes in puree, chopped (with juice) 8 ounces kale, preferably Tuscan cavolo nero or lacinato kale, stems removed, leaves coarsely chopped 8 ounces green chard, stems removed, leaves coarsely chopped 2 cups cooked or canned cannellini beans, rinsed and drained 7 cups chicken broth ¼ cup chopped fresh basil ½ teaspoon salt 3 cups Panera country or sourdough bread cubes, crust removed (optional) ½ cup grated Parmesan cheese Directions1.  Heat the oil in a large soup pot over medium heat. Add the onions, celery, and carrots and cook until the vegetables begin to soften 6 to 8 minutes. Add the garlic and pepper flakes and cook for 1 minute. Add the chopped tomatoes (with juice), kale and chard, and cook until the kale is wilted, 8 to 10 minutes. 2.  Puree 1 cup of the beans and 1 cup of the broth in a food processor. Add to the soup along with the remaining 6 cups broth. Bring to a boil over high heat. Reduce the heat to low and simmer for 20 minutes. 3.  Stir in the basil, salt, and bread cubes (if using) and simmer until the bread thickens the soup, about 10 minutes. Serve sprinkled with the Parmesan. Serves 8  TIP: For extra flavor, sauté 1/4 cup chopped pancetta along with the carrots. You can also add the rind from a wedge of Parmesan cheese to simmer in the soup. It adds a super-rich taste of Parmesan.

Lentil Tomato Soup

This is an easy, robust vegetarian soup that tastes almost meaty. The rosemary in the bouquet garni contributes a savory, earthy flavor.

• 1 cup lentils, washed and picked over
• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 stalk of celery, diced
• Salt to taste
• 1 14-ounce can chopped tomatoes, with juice
• 5 cups water
• A bouquet garni made with 2 sprigs rosemary and 1 bay leaf
• Freshly ground pepper to taste
• Grated Parmesan or Gruyère for serving
• 1 to 2 tablespoons chopped flat-leaf parsley

1. Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion. 
2. Cook, stirring, until tender, about five minutes. 
3. Add the garlic, carrot and celery, and a generous pinch of salt, and continue to cook for another five minutes until tender. 
4. Add the tomatoes and bouquet garni, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes. 
5. Add the lentils, water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer gently one hour. Taste and adjust seasonings. 
6. Remove the bouquet garni, and stir in the parsley. 
7. Serve, garnishing each bowl with Parmesan or Gruyère.

Variation: For an even more substantial, minestrone-like soup, add 1 cup cooked elbow macaroni or rice just before serving.

Yield: Serves four.

Advance preparation: This soup will improve overnight, and keeps well for three or four days, though you will probably finish it sooner. It can be frozen for a couple of months.

Onion Soup

Ingredients

• 4 Large Yellow onions
• 48 ounces Chicken Stock (using stock instead of broth will enhance the flavor
• 1 1/2 Tsp Kosher Salt
• 1/2 Tsp Fresh ground pepper
• 1/2 cup Good White Wine
• 1/2 Tsp Thyme
• 3 T Butter
• 1 Tsp Worcestershire Sauce
• 1 T Flour

Cooking Instructions

Melt butter in stock pot over medium-low heat. While butter is melting, peel and slice onions into thin rings. Saute in melted butter until onions are tender and beginning to turn golden. Add 1 T flour and stir in. Cook flour for 1 minute longer. Add chicken stock, wine, salt, pepper, worcestershire sauce, and thyme.
Cover and reduce heat to low and cook for 35 minutes, or until onions are tender. Adjust seasonings to taste. Spoon into soup bowls and top with thinly sliced Gruyere cheese. Place in hot oven and bake until cheese has melted.

White Gazpacho

White Gazpacho

4-5	slices French bread, about 1/2" thick
2	cups water
1	sweet onion, peeled and chopped
2	medium cucumbers, peeled and coarsely chopped
1/2	cup champagne vinegar
1/2	cup almond or olive oil
3	tablespoons sugar
2	teaspoons kosher salt
1/2	teaspoon white pepper
1/2	pound green grapes, rinsed and halved
1/2	cup sliced almonds, toasted

Remove crusts from bread slices. Cut bread into 1/2" cubes to make 2 cups of bread cubes. Put the bread and water into blender with the onion, cucumber, vinegar, oil, sugar, salt and white pepper. Puree until perfectly smooth.
Chill soup until it is very cold (at least two hours). Serve it in cold bowls and garnish with halved green grapes and toasted almonds.

makes 4 cups

Tom Yum Soup with Pineapple

Ingredients
1 stalk(s) lemongrass, cut into 1-inch pieces
2 tablespoon(s) galangal-minced, or ginger
6 cup(s) reduced-sodium chicken broth
2 jalapeños, sliced
4 Thai lime leaves, or 3 2-inch strips lime zest
1 1/2 cup(s) chopped fresh pineapple
1 cup(s) sliced shiitake mushroom caps
1 medium tomato, chopped
1/2 medium red bell pepper, cut into 1-inch cubes
2 tablespoon(s) fish sauce
1 teaspoon(s) sugar
8 ounce(s) peeled and deveined raw shrimp, (26-30 per pound)
1/4 cup(s) fresh lime juice
2 scallions, sliced
1/3 cup(s) chopped fresh cilantro

Directions
1.Gently smash lemongrass and galangal (or ginger) on a cutting board with the side of a knife. Place in a large saucepan with broth, jalapeños and lime leaves (or zest). Bring to a boil, reduce to a simmer; cover and cook for 15 minutes. Strain into a bowl. Discard solids.

2.Return the broth to the pan. Add pineapple, mushrooms, tomato, bell pepper, fish sauce and sugar. Bring to a simmer and cook, uncovered, for 5 minutes. Add shrimp and cook until they are pink and just cooked through, 2 to 3 minutes. Remove from the heat and stir in lime juice, scallions and cilantro.

3.Tips: Lemongrass, galangal, Thai lime leaves (sometimes called Kaffir or makrut lime leaves) and fish sauce lend the signature Thai flavors to this soup. If unavailable at your supermarket, find these ingredients at Asian markets.