This silky, aromatic soup is a complete meal in a bowl. (From Bon Appetit)
Ingredients
6 SERVINGS- 1 1” piece ginger, peeled
- 10 kaffir lime leaves or 1 Tbsp. lime zest and ¼ cup lime juice
- 6 cups low-sodium chicken broth
- Bell peppers, broccoli, tofu, shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces
- 2 13.5-oz. cans coconut milk
- 2 Tbsp. fish sauce (such as nam pla or nuoc nam)
- 1 tsp. sugar
- 2 stalks fresh lemongrass, tough outer layers removed
- Chili oil, cilantro leaves with tender stems.
Preparation
Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4” pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8–10 minutes. Strain broth into clean saucepan; discard solids. Or just leave them in for more flavor.
Add mushrooms, tofu, and other veggies, and simmer, skimming occasionally, 20–25 minutes. Mix in coconut milk, fish sauce, cilantro, chili oil, and sugar.
