Thai Lemon Grass Soup

• 1.5 quarts (6 cups) chicken or vegetable broth
• 1 stalk fresh lemon grass (12-18 inches long)
• 6 slices (quarter size) fresh ginger root
• 1 fresh jalapeno or Fresno chilie
• 1 lb. green cabbage
• 4 oz mushrooms
• 1 carrot
• 2 garlic cloves, peeled and chopped
• 1 can (7.5 oz) diced tomatoes
• 1/3 cup lemon juice
• 1 Tbsp. Asian fish sauce or soy sauce
• 2 Tbsp. thinly sliced green onions
• 1/2 cup fresh cilantro

1. In a large pot, bring the broth to boil over high heat.
2. Pull off and discard course outer layer of the lemon grass and trim off and discard stem ends; rinse lemon grass; Cut each stalk into 3-inch pieces.
3. Lightly crush the lemon grass and ginger.
4. Rinse the chilie, stem, seed and cut in half length wise.
5. Add the lemon grass, ginger, and chilie into the broth and simmer for 20-30 minutes.
6. Meanwhile, rinse the cabbage and cut into shreds. Rinse mushrooms, peal carrots, and slice both into 1-inch slices.
7. With a slotted spoon, remove and discard the lemon grass, ginger and chilies from broth; Add the cabbage, mushrooms, carrots, and garlic to broth; cover and simmer until carrots are tender (8-10 min).
8. Add the tomatoes, including juice, the lemon juice, fish sauce, green onions, and cilantro and cook for 5 more minutes.