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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Thai Hot-and-Sour Soup

Source: dLife

Small carrot flowers garnish this traditional lemongrass, hot and sour soup.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	88.4

Total Carbs	12.4 g

Dietary Fiber	2.6 g

Sugars	5.2 g

Total Fat	1.9 g

Saturated Fat	0.2 g

Unsaturated Fat	1.0 g

Potassium	154.6 mg

Protein	4.0 g

Sodium	195.3 mg

Dietary Exchanges 1.9 Fat, 1.3 Vegetables, 0.0 Fruits, 0.4 Meat, 0.0 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 each medium carrots 4.0
4 cup low sodium vegetable broth 2.0
2 each Chili Peppers, red, hot, fresh 2.0
2 each lemongrass stalks 4.0
4 each kaffir lime leaves 2.0
2 each medium garlic cloves 4.0
4 each scallions 1.0
1 tsp sugar 2.0
2 tbsp fresh lime juice 3.0
3 tbsp fresh cilantro 4.5
4 1/2 oz firm tofu 1.0
1 pinch salt

Directions

To make carrot flowers, cut each carrot in half crosswise, then cut four V-shaped channels lengthwise. Slice into thin rounds and set aside.
Chop chile peppers, reserve 1/2 teaspoon.
In large saucepan, pour vegetable stock. Add chiles, lemongrass, lime leaves, garlic and half of scallions. Bring to boil, reduce heat, and simmer 20 minutes.
Strain stock through fine seive, discard seasonings.
Return stock to pan and add reserved chiles, scallions, sugar, lime juice, cilantro and salt.
Simmer 5 minutes. Add carrot flowers and tofu. Cook 2 minutes or until the carrots are just tender.
Ladle into bowls, serve hot.