Thai Coconut Lemongrass Soup

Serves 4

Ingredients:

• 1  can full fat coconut milk

• 3 cups chicken or vegetable broth

• 2 stalks lemongrass, smashed and cut into 3-inch pieces

• 1 -2 inch piece of fresh ginger, thinly sliced

• 1 ½ cups chopped Napa cabbage or broccoli

• 1 medium carrot thinly sliced

• ½ red bell pepper, thinly sliced

• 1 cup sliced shiitake or oyster mushrooms

• 2 Tbs. soy sauce or Braggs liquid aminos

• 1 star anise (optional) or 1 tsp sweetener

• zest of 1 lime and ¼ cup lime juice

• ¼ cup fresh cilantro

 Here’s what you do:

1. Bring vegetable broth and coconut milk to a boil in saucepan over medium heat. Add lemongrass and ginger. Reduce heat to medium, and simmer 10 minutes.

2. Strain broth through mesh strainer into a soup pot. Discard lemongrass and ginger, and return liquid to saucepan.

3. Add vegetables, soy sauce or Braggs Liquid Aminos, star anise, lime zest and lime juice. Bring to a simmer, and cook for 10 minutes or until vegetables are tender.

4. Serve in bowls and garnish with cilantro.