SPICY COCONUT SOUP

Spicy Coconut Soup image

Provided by Aida Mollenkamp

Time 25m

Yield 4 to 6 servings (2 quarts)

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 263, Fat 19 grams, SaturatedFat 13 grams, Sodium 755 milligrams, Carbohydrate 15 grams, Fiber 3 grams, Protein 11 grams, Sugar 6 grams