Spicy Coconut Soup

Name: Spicy Coconut Soup
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings (2 quarts)
Cuisine: asian
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

Recipe courtesy of Aida Mollenkamp

Watch how to make this recipe.

Spicy Coconut Soup

0 Reviews

Level: Easy
Yield: 4 to 6 servings (2 quarts)
Nutritional Analysis

Per Serving

Calories

263

Total Fat

19 grams

Saturated Fat

13 grams

Sodium

755 milligrams

Carbohydrates

15 grams

Dietary Fiber

3 grams

Protein

11 grams

Sugar

6 grams

Total: 25 min
Prep: 10 min
Cook: 15 min

Level: Easy
Yield: 4 to 6 servings (2 quarts)
Nutritional Analysis

Per Serving

Calories

263

Total Fat

19 grams

Saturated Fat

13 grams

Sodium

755 milligrams

Carbohydrates

15 grams

Dietary Fiber

3 grams

Protein

11 grams

Sugar

6 grams

Total: 25 min
Prep: 10 min
Cook: 15 min

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.