Ingredients
Scale
- 3 cups stock, chicken or vegetable
- 1 teaspoon grated fresh or jarred ginger
- 1 tablespoon grated lemongrass or 3 inches smashed lemongrass
- 3 teaspoons fish sauce
- 1 13 ounce can coconut milk
- 2 scallions, thinly sliced
- 1 brick tofu, cubed, or 1 cup shredded chicken
- 1 fresh chili pepper, stem and seeds removed, thinly sliced
- juice of one whole lime
- cilantro leaves, optional, for serving
- chili oil, to taste
Instructions
- 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!
- Prep Time: 5
- Cook Time: 20
Nutrition
- Serving Size: 4