Spicy Coconut Soup
- Level: Easy
- Yield: 4 to 6 servings (2 quarts)
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- 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.