Tortellini In Soy And Lemongrass Broth
serves 2-4
This is an Asian take on the classic Italian tortellini in broth. We love the combination of earthy mushroom tortellini and aromatic lemongrass and ginger, but pork, beef or vegetable dumplings would work too.
1 stalk lemongrass, bruised and split lengthwise
1 serrano chile, seeded and thinly sliced
1 2-inch piece fresh ginger, peeled and split lengthwise
6 cups low-sodium broth (chicken or vegetable)
2 cups water
3 tablespoons soy sauce
1/2 pound mushroom tortellini
2 green onions (green part only), thinly sliced
2 tablespoons fresh lime juice
prep: 5 minutes
total: 25 minutes
large saucepan
1. Prep the ingredients. Remove the outer layer from the lemongrass. Cut off and discard the root and top ends. Pound the stalk with the back of a knife to release its flavor, then split it lengthwise. Split, seed and thinly slice the serrano.
2. Combine all the ingredients except the tortellini, green onion, and lime juice in a large saucepan and bring to a boil. Reduce the heat and simmer the broth 10 minutes.
3. Stir in the tortellini and green onions. Simmer until the tortellini are tender and heated through, another 8-10 minutes. Stir in the lime juice and serve.
2. Combine all the ingredients except the tortellini, green onion, and lime juice in a large saucepan and bring to a boil. Reduce the heat and simmer the broth 10 minutes.
3. Stir in the tortellini and green onions. Simmer until the tortellini are tender and heated through, another 8-10 minutes. Stir in the lime juice and serve.
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