My Thai Soup with Asparagus

Name: My Thai Soup with Asparagus
Cuisine: Thai
Ingredients: Juice of 1 lime; 3 scallions, minced; ¼ cup coarsely chopped fresh Thai basil; 1 cup unsweetened coconut milk; 8 ounces asparagus, trimmed and cut diagonally into 1-inch pieces; 12 to 14 ounces extra-firm tofu, well drained, blotted dry, and diced; 1 tablespoon wheat-free tamari; 1 teaspoon grated fresh ginger; ½ cup uncooked jasmine rice; 2 serrano or other small hot chiles, seeded and thinly sliced; 2 serrano or other small hot chiles, seeded and thinly sliced; 1 teaspoon salt; 2 inner stalks lemongrass, cut into 1-inch lengths; 6 cups water

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Delicate Grains of Jasmine Rice absorb this flavorful broth, hot with chiles and tangy with lemongrass, ginger, and lime juice. If Thai basil is unavailable, substitute regular basil or cilantro.

Ingredients

6 cups water
1 teaspoon salt
2 inner stalks

Asia
Thailand
Soup
Vegan
Gluten-free
South East Asia

Method

In a large saucepan, combine the water, salt, lemongrass, chiles, and ginger. Bring to a boil, then reduce the heat and simmer for 20 minutes.
Strain the broth through a sieve, discard the aromatics, return the broth to the saucepan, and bring to a boil. Add the rice and cook for 15 minutes. Reduce the heat to low and add the asparagus, coconut milk, and tamari