Spicy Coconut Soup

Name: Spicy Coconut Soup
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 355 milliliters frozen or fresh baby peas; 3 Tbsps fish sauce; 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 stalk lemongrass, white part only, sliced lengthwise, cut into 6-inch lengths, and smashed; 1 Tbsp packed light brown sugar; 59 milliliters freshly squeezed lime juice; 946 milliliters low-sodium chicken broth; 170 grams snow peas; 59 milliliters thinly sliced Thai basil leaves; 198 grams firm tofu, small dice; 397 grams unsweetened coconut milk; 1 Tbsp vegetable oil

Spicy Coconut Soup requires about 25 minutes from start to finish. For $2.68 per serving, you get a soup that serves 6. One serving contains 277 calories, 10g of protein, and 20g of fat. It is perfect for Autumn. A mixture of brown sugar, fish sauce, chicken broth, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. If you like this recipe, you might also like recipes such as Spicy Coconut Soup, Spicy Coconut Curry Soup, and Spicy Coconut & Pumpkin Soup.

Instructions

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.

Ingredients you will need

Coconut Milk