Ginger, Lemongrass and Lime Leaf Broth

The Broth Kitchen • Recipe 09 • IndigoKoi Wellness, LLC

A fragrant broth with citrus lift and a lingering ginger warmth.

Vegan strained broth | Yield: About 5 cups | Time: 35 minutes

Ingredients

• 6 cups unsalted vegetable broth

• 3-inch piece ginger, sliced

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

• 4 food-grade makrut lime leaves, torn

• 2 shallots, sliced

• 1 tablespoon lime juice

Method

1. Combine broth, ginger, lemongrass, lime leaves and shallots. Bring to a boil, then simmer gently for 25 minutes.

2. Strain out all tough aromatics. Stir in lime juice and taste before seasoning.

Coach Winona’s kitchen note

Add cooked rice noodles, tofu and steamed bok choy for a fuller meal.

Make it your own

Taste after simmering before adding salt. Use unsalted broth for the greatest control over seasoning; a homemade base or a store-bought option both work. Broth yields vary with pot size and evaporation. A strained broth is a meal foundation; add the suggested beans, tofu, meat or grains when you want a fuller bowl.

Cooling, storage and reheating

Cool promptly in small, shallow containers; refrigerate within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3–4 days or freeze in suitable containers with expansion space. Reheat soup and broth to a rolling boil; solid leftovers should reach 165°F. Reheat only the portion needed.

Food-safety guidance

USDA Food Safety and Inspection Service: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety