8ouncesextra-firm tofu or 1 pound skinless, boneless chicken, cut into 1-inch cubes
1cupchopped onion or bok choy stems (white parts only)
1cupcarrots, chopped into ¼-inch pieces
2cupspeeled, diced sweet potatoes
1cupgreen beans, cut into 1-inch pieces
1cupshiitake mushrooms
1 ½cupsorganic coconut milk
2tablespoonstamari 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
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.