Lemongrass vegetable soup, penelahpe's style

I

As hungry and exited guests enjoyed the Fulton County Arts Council Brunch they opened the crock pot holding the soup, smelled it looked and ask, 'What's this?"  I answered,"Lemongrass vegetable soup."   I received some odd looks and comments,  but the power of persuasion and a curious appetite lead to an empty crock pot.

Lets begin

4 Lemongrass stalks

1knuckle of Ginger

                    2 limes, roll them before juicing

2tablespoons Chili paste

Teriyaki sauce ( the liquid)   

2 small bags 12-16 oz of frozen Asian blend with water chestnuts, baby corn ect vegetable 

Salt, Pepper, granulated garlic power,  Cilantro

Place a large pot on stove add 8 cups of water bring to a boil

                    1. Cut the bottom 1/2 in off the lemongrass, 
                      Bruise the lemongrass with the butt of a knife and shop lemongrass until tiny pieces.

                    2. Peel and small dice ginger ( think about whether or to you want big chunks of ginger    
                        and  lemongrass in your soup-- the small the better)

                    3. Add lime juice,  lemongrass and ginger to boiling water-- let boil about 5-8 min
                       Taste your broth- you should taste the lemongrass, the ginger and a hint of the lime    
                        juice
                    4. Now add the rest of the ingredients:  chili paste, Teriyaki sauce and frozen vegetables
                    5. Taste and add salt and black
                    6. Turn on low and let simmer about 30-45 min.
                    7. Add about a table spoon of chopcilantro when finished.

Enjoy the soup and remember use this recipe as your base and build with other flavors: green curry, shrimp, fish sauce, caramelized onions, roasted garlic...... send me you pics and share your experience.
Peace.