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Thai Coconut Soup

Serves 6
3 cups of chicken stock
1 (15 oz) can of light coconut milk
1 teaspoon lime zest
1 ¼ cups of chopped yellow onion
2 carrots thinly sliced
3 large garlic cloves, minced
1 tablespoon of fresh minced ginger
2 cups of bite size broccoli florets
2 cups of bok choy roughly chopped
1 tablespoon finely minced fresh lemongrass
1 teaspoon of seeded jalapeño pepper finely chopped (for extra heat, leave the seeds in the pepper)
1 pound of extra-firm tofu, diced into small cubes
2 tablespoons freshly squeezed lime juice
1 tablespoon of pure maple syrup
2 tablespoons minced fresh Thai basil
1 ½ tablespoons of soy sauce (reserve extra to season to taste)

In a large stockpot over medium heat, add chicken stock, coconut milk and lime zest. Begin prepping the veggies in the order in which they appear above and place them in the pot as you go.

After adding the tofu, allow the soup to cook for 5 minutes or until all the veggies are tender.

Add the remaining ingredients and season to taste with additional soy sauce if desired.

Photo by: Lorianne DeVita

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