COCONUT LIME RICE SOUP (2 WAYS!)

Coconut Lime Rice Soup (2 Ways!) image

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 14

4 cups low-sodium vegetable broth
1 15-ounce can coconut milk (full fat)
1/2 cup rice
1 thumb-size piece ginger (sliced into coins)
1 3- inch piece fresh lemongrass (halved lengthwise, and crushed lightly with knife*)
2-3 dried Thai bird-eye chiles (optional**)
1/2 teaspoon kosher salt + more to taste
1 teaspoon fresh lime zest
1 tablespoon freshly squeezed lime juice
Marinated or plain extra-firm tofu (cut into cubes OR)
Shredded cooked chicken
Fresh cilantro
Lime wedges
Sliced fresh chili peppers

Steps:

Set a medium saucepan over medium-high heat. Add broth, coconut milk, rice, ginger, lemongrass, chiles (if using), and 1/2 teaspoon salt. Stir and bring to a boil. Reduce heat to low and cover. Simmer until rice is tender, about 20 minutes.
Remove from heat. Using a slotted spoon, pick out the ginger, lemongrass pieces, and birds-eye chiles and discard.
Stir in lime zest and lime juice. Taste and add additional salt if desired.
Ladle into bowls and top with a generous amount of tofu or chicken. Add garnishes - I like lots of fresh cilantro, sliced peppers, and an extra lime wedge for squeezing. Serve.
Leftovers keep refrigerated in an airtight container for 2-3 days. Note the soup does thicken up over time because the rice continues to absorb the liquid. But it still tastes delicious!