Coconut Lime Rice Soup 2 Ways Best Recipes

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COCONUT LIME RICE SOUP (2 WAYS!)

2017-01-16



Coconut Lime Rice Soup (2 Ways!) image

A simple soup bulked up with rice and influenced by Thai flavors. It simmers up vegan, then simply ladle into bowls and pile with your protein of choice (tofu for the vegans, chicken for the carnivores). Perfect for when omnivores and vegetarians/vegans dine together!

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 14

Ingredients:

  • 4 cups low-sodium vegetable broth
  • 1 15-ounce can coconut milk (full fat)
  • 1/2 cup rice
  • 1 thumb-size piece ginger (sliced into coins)
  • 1 3- inch piece fresh lemongrass (halved lengthwise, and crushed lightly with knife*)
  • 2-3 dried Thai bird-eye chiles (optional**)
  • 1/2 teaspoon kosher salt + more to taste
  • 1 teaspoon fresh lime zest
  • 1 tablespoon freshly squeezed lime juice
  • Marinated or plain extra-firm tofu (cut into cubes OR)
  • Shredded cooked chicken
  • Fresh cilantro
  • Lime wedges
  • Sliced fresh chili peppers

Steps:

  • Set a medium saucepan over medium-high heat. Add broth, coconut milk, rice, ginger, lemongrass, chiles (if using), and 1/2 teaspoon salt. Stir and bring to a boil. Reduce heat to low and cover. Simmer until rice is tender, about 20 minutes.
  • Remove from heat. Using a slotted spoon, pick out the ginger, lemongrass pieces, and birds-eye chiles and discard.
  • Stir in lime zest and lime juice. Taste and add additional salt if desired.
  • Ladle into bowls and top with a generous amount of tofu or chicken. Add garnishes - I like lots of fresh cilantro, sliced peppers, and an extra lime wedge for squeezing. Serve.
  • Leftovers keep refrigerated in an airtight container for 2-3 days. Note the soup does thicken up over time because the rice continues to absorb the liquid. But it still tastes delicious!

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