End of Summer
1 pint chicken stock, homemade
1 clove garlic, chopped fine
3 or 4 thin slices ginger
1 stalk lemongrass, trimmed and pounded
1 large tomato, chopped, skinned and deseeded if you prefer.
2 cups tender greens, sliced: use spinach, bok choy, chard, tender inner leaves of mustard or turnip
3 or 4 scallions, chopped in .5” pieces
kernals from 1 ear of corn
1 small hot chili, deseeded, cut into fine strips
cilantro - generous handful, chopped
soy and/or fish sauce to taste
Bring chicken stock and 1 quart water to a low boil in a large soup pot. Add garlic, ginger, and lemongrass, season lightly with soy or fish sauce, and simmer just a few minutes. Add tomato, greens, scallions, corn, and chili, bring back to a low boil and simmer until veggies are just done. Add fish and tofu; simmer just until fish is done. Taste for seasoning and stir in cilantro.