Wednesday, March 18, 2009

Coconut Lemongrass Soup

4 cups vegetable or chicken stock
1 inch piece of ginger, sliced into 4-6 rounds
1 stalk lemongrass, cut into 2 inch rounds and lightly crushed with edge of knife
zest of one lime
2 cans lite coconut milk
juice of one lime
2 TBSP sugar
2 tsp roasted red chili paste (I use Thai Kitchen brand)
1 lb tofu, tilapia or chicken, cut into bite-size pieces

Place stock, ginger, lemongrass and lime zest in a large soup pot and bring to boil. Boil one minute, then add coconut milk and return to boil. Add lime juice, sugar and chili paste, then add tofu/tilapia/chicken and boil until tofu/meat is cooked through. Serve over a scoop of cooked brown rice.

1 comment:

  1. I make one like this w/o the coconut and it has potatoes. I just love the taste of lemongrass!

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