Spicy Coconut Milk & Lime Soup with Jasmine Rice

Those are a couple of homegrown lemongrass stalks there in the bowl of soup, and a cilantro garnish. This soup is creamy and flavorful with a kick of spice and the jasmine rice really completes the dish. The rice is also reminescent the cream of chicken soup of Hi-View in Villa Park, IL. I made a big pot of this soup today and froze 6 small containers for later. Gotta get through the cold winter! This recipe is similar to my tom kha gai soup recipe on the blog, but I changed up a few things.

32 oz chicken broth, no salt added and fat free
3 (13.5 oz) cans coconut milk
2 (13.5 oz) cans light coconut milk

15 2" pieces of homegrown lemongrass, frozen

Juice of 2 limes

1 tablespoon asian fish sauce

1 tablespoon thai chili paste (sambal oelek), add more if you like it really spicy but be careful!

2 teaspoons sugar

Onion powder-couple of shakes

1 teaspoon ground ginger

2 cups jasmine rice

Cilantro & lemongrass stalks for garnish

In a large soup pot, add the chicken broth, coconut milk, and lemongrass, stirring often. Bring to a low boil then turn the heat down to simmer. Add the lime juice, fish sauce, chili paste, sugar, onion powder, and ginger. Stir the soup often. Add about 2 cups of jasmine rice and stir it into the soup. Cook the soup for about an hour.

Remove lemongrass with slotted spoon, bowl, and garnish with cilantro and lemongrass stalks. Serve it up with a cold beer.