Balinese Tomato And Lemongrass Broth

• 1 1/2 cups chicken stock
• 4 stalks lemongrass, chopped
• 6 large ripe tomatoes, chopped, plus 4 tablespoons diced tomato
• 2 shallots, chopped
• 10 to 15 large sprigs cilantro, more for garnish
• 3 slices ginger, peeled
• 2 cloves garlic, peeled and crushed
• 10 kaffir lime leaves
• 1 1/2 tablespoons fish sauce, more to taste
• 4 tablespoons diced cucumber, for garnish
• Bean sprouts, for garnish
• 1 lime, cut into wedges, for garnish

1. In a medium pot, bring stock to a boil.
2. Add lemongrass, chopped tomatoes, shallots, cilantro, ginger, garlic and kaffir lime leaves.
3. Simmer for 45 minutes.
4. Strain through a fine sieve.
5. Discard solids.
6. Stir in the fish sauce, adding more if desired.
7. Divide among four serving bowls, and garnish with cucumber, tomato, bean sprouts and cilantro.
8. Serve with a lime wedge.

chicken stock, stalks lemongrass, tomatoes, shallots, cilantro, ginger, garlic, lime, fish sauce, cucumber, sprouts, lime

Taken from cooking.nytimes.com/recipes/9717 (may not work)