Thai Coconut Tongue of Fire Soup
Servings 4
Calories 419kcal
Ingredients
- 2 cups 470 ml water
- 1 can 14 ounces, or 400 ml light coconut milk
- 3 cloves garlic minced
- 1 tablespoon lemongrass paste or 3 pieces lemongrass smashed with the flat side of a knife (or substitute 1 teaspoon other lemony herbs such as verbena or lemon balm, or 1 teaspoon lemon zest)
- 1 teaspoon galangal root paste or grated ginger
- 1 teaspoon kaffir lime leaves optional
- Two 1-inch-long 2.5-cm slices ginger
- 12 fresh shiitake mushrooms sliced or minced
- 1 1/2 cups 375 g cooked Tongue of Fire or kidney beans or 1 can (15 ounces, or 420 g), rinsed and drained
- 1 cup 164 g corn kernels
- 1/2 teaspoon salt
- 1/2 red bell pepper cored, seeded, and diced
- zest of 1/2 lime
- 1/4 to 1/2 teaspoon cayenne pepper
- 2 tablespoons minced cilantro plus more for serving
- lime wedges for serving
Instructions
- Put the water, coconut milk, garlic, lemon grass paste, galangal root paste, kaffir lime leaves, ginger, mushrooms, beans, corn, and salt into a large saucepan or small stockpot.
- Cook uncovered over medium heat for 15 minutes so the flavors can infuse into the broth.
- Add the red pepper, lime zest, and cayenne and cook until the veggies are tender but still firm, and cook for about 15 more minutes.
- Add the cilantro and taste and adjust the seasonings if needed.
- Serve with the lime wedges and extra cilantro.
Nutrition
Calories: 419kcal | Carbohydrates: 77g | Protein: 26g | Fat: 2g | Saturated Fat: 1g | Sodium: 332mg | Fiber: 27g | Sugar: 7g