|Thai inspired Tomato Soup|
Prepare 2 – 3 stalks of lemongrass by cutting off about an inch from the root end and cutting off the leaf end. If the stalk looks old – refresh it in clean water for 30 minutes. Remove the outer layers to get to the clean white stalk. It is now ready to be thinly sliced horizontally. Heat 2 Tb olive oil in a large saucepan over medium heat. Add 6 thinly sliced scallions (green onions), the chopped stalks of lemongrass and 1 ½ seeded, minced Thai or Fresno Chili. Cook until softened, about 4 -5 minutes. The chilies can be found in many grocery stores or Asian markets. It can also be found in a jar but they tend to be hotter so I would use less. If unable to locate, you could substitute with 2-3 jalapenos or Thai Kitchen red curry paste.
|Thai chili (with a lemon to show size)|
|Puree the soup|
Chill if desired or serve warm. Garnish with about ¾ C pea tendrils or shoots, trimmed and snow peas (maybe 6-8) trimmed and sliced on the diagonal. You could also garnish with ½ lb fresh lump crabmeat or cooked horizontally sliced scallops. You need to slice the scallops as they will be too heavy and not float. This is a thin soup – so you need to carefully assess garnishes and their relative weight if you want it to float.