light and ephemeral

There's something to be said for a meal that's light and ephemeral.

Granted, the most satisfying dishes are often those that incorporate butter into the mix. But not always.

Sometimes satisfaction can come from relishing simplicity. All it takes are a few relatively mild but lovely ingredients to create a dish that's nourishing, inexpensive and elegant.

thai-style soup

4 cups vegetable stock (plus 1 cup water)

2 stalks lemongrass, peeled, bruised and cut in half

1/2 cup oyster mushrooms, chopped

2 carrots, peeled and chopped

1 jalapeno pepper, seeded and minced

1 tsp sugar

4 tablespoons soy sauce (low sodium)

1 lime

1 bunch fresh cilantro or coriander

kosher salt and freshly ground black pepper

Place the stock and water in a sauce pan over medium-high heat. Add lemongrass, soy sauce, lime zest, chile, snap peas, carrots, mushrooms, salt and sugar. Let simmer for about 20 minutes. 

Before serving, add lime juice and pepper to taste. Garnish with fresh cilantro or coriander if desired.

Can be enjoyed with steamed rice or couscous, or on its own for a light lunch.