2 stalk lemon grass, bruised*
7 cups of vegetable stock
1/2 cup sliced cilantro leaves
2 whole jalapenos, bruised*
1/2 tsp grated lime zest
1 piece fresh ginger (2.5cm), peeled and sliced
1 lime juice to taste
3 tbsp fish sauce
1 1/2 tbsp salt
1 pepper to taste
3 oz snow peas
1 scallion
2 tbsp cilantro leaves
Cut lemon grass in 2-inch pieces; bruise lightly. Combine with stock, cilantro, jalapenos, lime zest and ginger in saucepan. Simmer and covered for 15 minutes (halfway through, taste and remove hot pepper, if desired, or leave in longer for more heat).
Strain and add lime juice, fish sauce, salt and pepper. Cut snow peas in thin diagonal strips and thinly slice the scallion. Bring broth to a boil: stir in snow peas and boil until just tender, about 2 minutes. Stir in scallion and cilantro. Serve at once.
4 servings
* Lemongrass and jalapenos can be bruised with a mortar and pestle
