This recipe from Betty Rosbottom’s Sunday Soup cookbook is a simple affordable way to get the flavors of Thailand on your table. What you need: 3 lemongrass stalks, 2 limes, 4 cups low-sodium chicken broth, 8 ounces thinly sliced mushrooms, 1 large red bell pepper (seeds and membranes removed, cut into ½ inch thick pieces), […]