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Thai Coconut Soup
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Description
Tangy, spicy, creamy … oh MY!
Ingredients
- 3 cups Stock, Vegetable Or Chicken
- 1 teaspoon Grated Fresh Or Jarred Ginger
- 1 Tablespoon Grated (from A Tube) Or 3 Inches Smashed Lemongrass
- 3 teaspoons Fish Sauce
- 1 can (13 Oz. Size) Coconut Milk
- 2 whole Scallions, Thinly Sliced (Whites And Greens Separated)
- 1 block Tofu, 14-16 Ounce Size, Cubed (or Substitute 1 Cup Shredded Chicken For The Block Of Tofu)
- 1 whole Fresh Red Or Green Chili Pepper, Seeds/stem Removed And Thinly Sliced
- 1 whole Lime, Juiced
- Cilantro Leaves For Serving
- Chili Oil, To Taste
Preparation
Bring the stock, ginger, and lemongrass to a simmer in a soup pot. Add 2 teaspoons of fish sauce and simmer for 5 minutes.
Add the coconut milk and return to a simmer, about 5 minutes more.
Add the scallion whites, tofu cubes, and pepper slices. Simmer for 5 more minutes until heated through. Taste, and add more fish sauce if you’d like!
Right before serving, add the lime juice, scallion greens, and cilantro leaves, if desired.
Serve drizzled with chili oil and extra cilantro. Enjoy!
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