Why it works: Lime and ginger match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,621 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓
Thai Lemongrass and Chile Soup
Ingredients
Directions
Prepare the broth
Heat vegetable broth in a medium saucepan to a simmer with lemongrass and lime leaves if desired.
Heat oil in a small skillet over medium-high heat.
Add garlic and ginger, and cook, stirring often, about 30 seconds.
When broth has simmered for 5 minutes, remove lemongrass and lime leaves and discard.
Add the cooked garlic and ginger to the broth.
Finish and serve
Return the broth to a boil, and stir in chile paste and mushrooms.
Cook until the mushrooms have wilted, about 30 seconds, then stir in lime juice and soy sauce.
Remove from heat, and ladle soup into small bowls.
Top each bowl with chopped tomatoes, cilantro, and a pinch of hot green chilies if desired.
Alternatively, mix tomatoes and chilies together and place in a small serving bowl for people to help themselves.
Nutrition, whole recipe (rough)
What these numbers assume: 12 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Oyster | 6 medium (84g) | 81 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Kaffir Lime | juice of 1 lime (44ml) | 11 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Lime + gingertop 2% of all pairsSmell alikestrongCooked together1,621 recipes
Shared aroma: beta-phellandrene (minty, terpene).
-
Garlic + tomatotop 3% of all pairsSmell alikemoderateCooked together14,076 recipes
Shared aroma: furaneol (caramel, strawberry).
-
Garlic + gingertop 6% of all pairsSmell alikemoderateCooked together6,402 recipes
Shared aroma: beta-phellandrene (minty, terpene).
-
Lime + garlictop 7% of all pairsSmell alikestrongCooked together3,411 recipes
Shared aroma: beta-phellandrene (minty, terpene).
-
Lime + tomatotop 8% of all pairsSmell alikemoderateCooked together1,878 recipes
Shared aroma: beta-phellandrene (minty, terpene).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Vegetable broth
- Forms the liquid base of the soup and carries all the other flavors.
- Mushrooms
- Add savory body and tender texture as they soften briefly in the hot broth.
- Roasted chile paste
- Provides heat and deep, toasted chile flavor throughout the broth.
- Soy sauce
- Adds savory saltiness and umami depth to the broth.
- Fresh lime juice
- Brings acidity that brightens the flavors of the soup.
The step that matters
Cook the garlic and ginger gently before adding the broth. Garlic and ginger burn quickly over medium-high heat, which turns them bitter. Cooking them briefly, stirring often, releases their aroma without scorching, so the soup tastes fresh rather than harsh.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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