Recipe courtesy of Aida Mollenkamp
Spicy Coconut Soup
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 to 6 servings (2 quarts)
Level:
Easy

Nutrition Info

Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 to 6 servings (2 quarts)
Level:
Easy

Nutrition Info

Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 to 6 servings (2 quarts)
Level:
Easy

Nutrition Info

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

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.

Reduce heat to low and add tofu, peas, and snow peas and cook until snow peas are cooked through, about 4 minutes.

Remove from heat and stir in basil, lime juice, and fish sauce. Serve.

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