Spicy Coconut Soup (Aida Mollenkamp) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 tablespoon vegetable oil |
1 stalk lemongrass, white part only, sliced lengthwise, cut into 6-inch lengths, and smashed |
1 (3-inch) piece fresh ginger, sliced 1/2-inch thick |
1 medium thai bird chile, serrano, or jalapeno pepper, end trimmed, halved lengthwise, and seeded |
1 quart low-sodium chicken broth |
1 (14-ounce) can unsweetened coconut milk |
1 tablespoon packed light brown sugar |
7 ounces firm tofu, small dice |
1 1/2 cups frozen or fresh baby peas |
6 ounces snow peas |
1/4 cup thinly sliced thai basil leaves |
1/4 cup freshly squeezed lime juice |
3 tablespoons fish sauce |
Directions:
1. Heat oil in a small pot over medium-high heat. When it shimmers, add lemongrass, ginger, and chile and cook until fragrant, about 1 minute. Carefully add stock, coconut milk, and sugar and bring to a boil.
2. Reduce heat to low and add tofu, peas, and snow peas and cook until snow peas are cooked through, about 4 minutes.
3. Remove from heat and stir in basil, lime juice, and fish sauce. Serve.
4. Serves: 6: Calories: 263; Total Fat:19 grams; Saturated Fat:13 grams; Protein:11 grams; Total carbohydrates: 15 grams; Sugar: 6 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 755 milligrams
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