Spicy Coconut Soup

Submitted by dicenzo

"Great Soup on a weeknight"

 

• Ready In: 45mins
• Ingredients: 13
• Yields: 2.5 Quarts
• Serves: 6

ingredients

• 14.79 ml vegetable oil
• 1 stalk lemongrass, white part only, sliced lengthwise, cut into 6-inch lengths, and smashed
• 1 piece fresh ginger, 3 inches, sliced 1/2-inch thick (or you can use a couple of tablespoons of the gourmet garden ginger in the tube, which I use all the)
• 1 medium jalapeno pepper, end trimmed, halved lengthwise, and seeded
• 1 red bell pepper, diced
• 4 chicken breast halves, diced
• 1419.0 ml low sodium chicken broth
• 396.89 g can unsweetened coconut milk (I used the à lightà coconut milk that Trader Joes sells)
• 14.79 ml light brown sugar
• 2 limes, juice of
• 44.37 ml fish sauce (optional)
• 170.09 g snow peas
• 59.14 ml thinly sliced basil leaves

directions

1. Heat oil in a small pot over medium-high heat. When it shimmers, add lemongrass, ginger, red pepper and jalapeno and cook until fragrant, about 1 minute.
2. Add the chicken and brown.
3. Carefully add stock, coconut milk, fish sauce (if using) lime juice and sugar and bring to a boil.
4. Reduce heat to low and add snow peas and cook until snow peas are cooked through, about 4 minutes.
5. Top with basil and cilantro sprinkled over the top. Serve.