The combination of pureed vegetables and broth can be made vegetarian or less spicy.
About 4 cups chicken or vegetable broth 1 tablespoon minced fresh gingerToasted sesame seeds, fresh cilantro leaves, fresh lime or lemon wedgesIf soup is too thick, add additional broth until the desired consistency is reached. If desired, soup can be prepared in advance. Place cooled soup in airtight nonreactive container and refrigerate up to two days. Reheat chilled soup on medium heat, stirring occasionally, until hot.1.
2. Puree in food processor fitted with the metal blade in small batches until smooth. Or puree with a handheld immersion blender. Taste and add salt and pepper as needed. If you want more spicy heat, add hot sauce to taste. 3. Ladle into bowls and sprinkle with toasted sesame seeds and float 2 cilantro leaves on each serving. Serve with lime or lemon wedges on the side for optional use.
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