Ginger-Lemon Salad Soup

Notes: Serve with chopsticks and a spoon, or a fork and spoon.
Makes 4 servings


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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


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.

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.

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.

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

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.

Created date

August 2004

Nutritional Information

Calories 102
Caloriesfromfat 0.9 %
Protein 8.5 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 16 g
Fiber 0.8 g
Sodium 111 mg
Cholesterol 0.0 mg