MAKE IT: It’s fair to say that in current food culture, coconut is trending. In near and far Asian cultures, coconut has been around and prominent for centuries in curries, stews and noodle bowls.
- 5 cups vegetable or chicken broth
- 1 stalk lemongrass, tough outer layers removed, or 1 teaspoon lemongrass paste
- 1-inch piece of ginger, peeled
- 2 tablespoons lime zest
- 8 ounces extra-firm tofu or 1 pound skinless, boneless chicken, cut into 1-inch cubes
- 1 cup chopped onion or bok choy stems (white parts only)
- 1 cup carrots, chopped into ¼-inch pieces
- 2 cups peeled, diced sweet potatoes
- 1 cup green beans, cut into 1-inch pieces
- 1 cup shiitake mushrooms
- 1 ½ cups organic coconut milk
- 2 tablespoons tamari or fish sauce
- Salt and pepper
- Cilantro for garnish
- In a large saucepan or stockpot, bring broth, lemongrass, ginger and lime zest to a boil. Simmer for 10 minutes to combine flavors.
- Use a slotted spoon to remove and discard the lemongrass and ginger.
- Add tofu or chicken, onion or bok choy, and carrots to the broth; return to a boil. Reduce heat and simmer 25–30 minutes or until the chicken is cooked and carrots are soft. Skim fat from surface as necessary.
- Add sweet potatoes, green beans and mushrooms.
Simmer 5–10 minutes.
- Stir in coconut milk and tamari or fish sauce. Season
to taste with salt and pepper.
- Dish into serving bowls, and garnish with cilantro.
BUY IT: AMY’S ORGANIC SOUPS THAI COCONUT
The secret to Amy’s unique flavor is likely in the Thai seasoning—an undisclosed blend that’s simply listed as “spices” on the ingredients label. Amy’s recipe is gluten-, dairy- and lactose-free, vegan (no fish sauce or chicken), and certified kosher.