Recipe courtesy of Aida Mollenkamp

Spicy Coconut Soup

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

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