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Spicy Coconut Soup

  • 4servings
  • 25minutes

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Source: www.cookingchanneltv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, H, C
MineralsSelenium, Iodine, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1 stalk lemongrass, white part only, sliced lengthwise, cut into 6-inch lengths, and smashed

  3. 1 (3-inch) piece fresh ginger, sliced 1/2-inch thick

  4. 1 medium Thai bird chile, Serrano, or jalapeno pepper, end trimmed, halved lengthwise, and seeded

  5. 1 quart low-sodium chicken broth

  6. 1 (14-ounce) can unsweetened coconut milk

  7. 1 tablespoon packed light brown sugar

  8. 7 ounces firm tofu, small dice

  9. 1 1/2 cups frozen or fresh baby peas

  10. 6 ounces snow peas

  11. 1/4 cup thinly sliced Thai basil leaves

  12. 1/4 cup freshly squeezed lime juice

  13. 3 tablespoons fish sauce

Instructions Jump to Ingredients ↑

  1. 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.

  2. Reduce heat to low and add tofu , peas, and snow peas and cook until snow peas are cooked through, about 4 minutes.

  3. Remove from heat and stir in basil , lime juice, and fish sauce. Serve.

  4. 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

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