This medicinal soup from the north of Thailand is believed to prevent and reduce colds and fever. The flavorful base is a hand-ground paste of chiles, garlic, lemongrass, and shallots. If you don�t have a mortar and pestle, blend all the ingredients in a food processor. Serve with brown or red rice.
To make Chile Paste:
Soak chiles in bowl of boiling water 30 minutes. Drain, pat dry, and finely chop.
Combine garlic and salt in mortar, and pound with pestle. Add lemongrass, shallots, miso, and chiles, pounding and crushing after each addition to make thick paste.
To make Soup:
Bring broth to a boil in saucepan over high heat. Stir in soy sauce and Chile Paste. Add beet greens, turnip, and mushrooms, and bring to a boil. Cook 5 minutes. Reduce heat to medium-low, and simmer 5 minutes. Add tofu, and cook 2 minutes more. Stir in arugula, mint, and parsley, and simmer 1 to 2 minutes, or until herbs wilt.
Per 1-cup serving:
Total Fat 3g
Saturated Fat <1g
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (758g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 13 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 476mg||16 %|
|Potassium 1540.2mg||41 %|
|Total Carbohydrate 28.3g||8 %|
|Dietary Fiber 8.9g||36 %|
|Sugars, other 19.4g|
|Protein 7.4g||11 %|
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Calories per serving: 134
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