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–+ servings

Thai Coconut Soup

Servings 6 people

Ingredients

  • 3 cups chicken stock
  • 1 15 oz. can of light coconut milk
  • 1 tsp fresh lime zest
  • 1-1/4 cups yellow onion, chopped
  • 2 carrots, thinly sliced
  • 3 large cloves garlic, minced
  • 1 tbsp. fresh ginger, minced
  • 2 cups broccoli florets, cut into bite-size pieces
  • 2 cups bok choy, roughly chopped
  • 1 tbsp. fresh lemongrass, finely minced
  • 1 tsp. jalapeño pepper, seeded and finely chopped (for extra heat, leave the seeds in the pepper)
  • 1 lb. extra-firm tofu, diced into small cubes
  • 2 tbsp. lime juice, freshly squeezed
  • 1 tbsp. pure maple syrup
  • 2 tbsp. fresh Thai basil, minced
  • 1-1/2 tbsp. soy sauce (reserve extra to taste)

Instructions

  • In a large stockpot over medium heat, add the 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.
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