Time: 25 min.
Complexity: easily
Servings: 4 - 6

Thai milk soup with tofu - a detailed recipe.

Ingredients:

• 1 can (400 g) unsweetened coconut milk
• 200 gr. firm tofu in small cubes
• 1.5 cups frozen or fresh young green peas
• 170 g of green peas
• 1 tbsp. vegetable oil
• 1 slit lengthwise, cut into 15 cm lengths and beaten lemongrass stalk (only the white part)
• 1/4 cup freshly squeezed lime juice
• 1/4 cup thinly sliced ​​Thai basil leaves
• 1 liter of low-sodium chicken broth
• 1 tbsp. l. light brown sugar (compacted)
• 1 medium Thai bird's eye, serrano, or jalapeño chili (trim ends, halve lengthwise, and remove seeds)
• 1 piece fresh ginger (8 cm) sliced ​​into 1 cm thick slices
• 3 tablespoons fish sauce

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

coconut milk, tofu, sugar snap peas, jalapeno pepper, serrano pepper, ginger root, lemongrass, brown sugar, lime juice, fish sauce, basil

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Preparation:

Step 1
• In a small saucepan, heat the oil over medium-high heat. When it's shimmering, add the lemongrass, ginger, and chili pepper and sauté until fragrant, about a minute. Carefully pour in the broth, coconut milk, and sugar, and bring to a boil.
Step 2
• Reduce heat to low and add tofu, green peas, and snow peas and cook until snow peas are tender, about 4 minutes.
  
  Remove from heat and stir in basil, lime juice, and fish sauce. Serve.

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