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How this works
Ingredients
- 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
Instructions
- 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. Seasonm to taste with salt and pepper.
- Dish into serving bowls, and garnish with cilantro.
Notes
BUY IT: AMY’S ORGANIC SOUPS THAI COCONUT
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