Sour Tomato and Lemongrass Soup with Little Pork Meatballs
"This is a super limey, tomato-based soup that is spiked with lemongrass and turmeric. If sour isn't your thing, start with half the amount of lime juice and add more to taste. If you don’t eat pork or don’t feel like making the meatballs, you can substitute tofu, shrimp or a piece of white fish. You could also add more vegetables like carrots, eggplant or squash. Soften these vegetables with the mushrooms."
2 tablespoons grapeseed oil
2 medium shallots, finely chopped
4 cloves of garlic minced
1 serrano chili or thai chili finely chopped
5 shiitake mushrooms, sliced ¼ inch thick
1 Tbsp Drumstick Lemongrass Powder
1 tsp New Harvest Turmeric
1lb fresh tomatoes, chopped (you can deseed if you’re fancy)
4 cups of water
3 tablespoons fish sauce
juice from two limes
Roughly chopped cilantro, basil and mint to garnish
salt to taste
Warm oil in a pot over medium heat and add the shallots, garlic and chili. Cook gently, stirring often without allowing any color to develop.
After about two minutes, once everything has become very fragrant, add the shiitake mushrooms and lightly salt.
Once the mushrooms have softened, add the lemongrass and turmeric. Stir to coat evenly.
Turn up the heat to medium-high and add the tomatoes, smashing the chunks as you stir until they have released their juices and the juices have started to thicken a little. About five minutes.
Add the water and bring to a boil before turning down the heat to a bare simmer.
Allow to simmer for about 15 minutes in order to marry all the flavors.
Add the meatballs and give them a quick stir to keep them from sticking together. Allow to gently simmer for about 5 minutes as they cook.
Turn off the heat and stir in the fish sauce and lime juice. Add more to taste.
Taste for salt, add more as needed. Garnish with chopped herbs and a wedge of lime.