Lemongrass Soup for Rice Vermicelli Noodles
A new lease on life for leftover lemongrass with this genius kitchen recipe to flavor vermicelli rice noodles for spring rolls.
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Ingredients
- 2 Tablespoons oil
- 3 shallots diced
- 1 (2 inch) piece of ginger peeled
- 2 stalks lemongrass
- 1 tsp cumin seeds
- 1 star anise
- 3 quarts (12 cups) water
- 1 Tablespoon salt or 2 Tablespoons white Shoyu soy sauce
- cilantro for garnish
- red chile pepper seeded and sliced for garnish
Details
Level of difficulty Easy
Cost Budget Friendly
Preparation
Step 1
Heat oil in Dutch oven or stockpot on medium-high heat until shimmering. Add shallots, ginger, lemongrass, cumin, and star anise and saute until shallots are soft, about 2 minutes.
Step 2
Add water and increase heat to bring soup to a boil, then reduce heat and simmer for 30 minutes.
Step 3
Strain out solids and discard. Add salt or soy sauce.
Step 4
Use warm soup to soak rice vermicelli noodles until soft (about 10 minutes) or serve as clear soup garnished with cilantro and red chiles.
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