Soup!
The recipe I used is adapted from The Spruce Eats
Ingredients:
Per 2-3 servings:
- 2 cups stock of choice (recommend chicken stockor veggie stock)
- 2 stalks lemongrass, lower parts minced and upper part whole
- a few lime leaves, roughly chopped
- 2 teaspoons minced garlic
- 1 tablespoon red curry paste (optional)
- 1-2 servings of tofu, cubed
- 2 tablespoons fish sauce
- 1 cup coconut milk
Instructions:
- Bring your stock of choice to a boil and add lemongrass as well as the lime leaves. Let it simmer for a few minutes.
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Add the rest of the ingredients except the coconut milk. Stir and let it simmer for a few more minutes.
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Add the coconut milk and mix to incorporate.
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Enjoy!