Spicy Coconut Soup Recipe

Name: Spicy Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oil in a small pot over medium-high heat.
2
When it shimmers, add lemongrass, ginger, and chile and cook until fragrant, about 1 minute.
3
Carefully add stock, coconut milk, and sugar and bring to a boil.
4
Reduce heat to low and add tofu, peas, and snow peas and cook until snow peas are cooked through, about 4 minutes.
5
Remove from heat and stir in basil, lime juice, and fish sauce.
6
Serve.
7
Serves: 6: Calories: 263; Total Fat:19 grams; Saturated Fat:13 grams; Protein:11 grams; Total carbohydrates: 15 grams; Sugar: 6 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 755 milligrams

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Spicy Coconut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Coconut Soup

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