Lemongrass, Coconut and Ginger Broth with Tofu

The Broth Kitchen • Recipe 24 • IndigoKoi Wellness, LLC

A modest amount of coconut milk softens the edges of ginger and lemongrass in this fragrant bowl.

Vegan brothy meal | Yield: 4 servings | Time: 30 minutes

Ingredients

• 4 cups unsalted vegetable broth

• One 13½-ounce can light coconut milk

• 2 lemongrass stalks, bruised and cut into large pieces

• 2-inch piece ginger, sliced

• 8 ounces firm tofu, cubed

• 2 cups sliced bok choy

• 1 tablespoon lime juice

• 2 tablespoons cilantro leaves

Method

1. Simmer broth, coconut milk, lemongrass and ginger gently for 15 minutes.

2. Remove all lemongrass and ginger pieces with a slotted spoon.

3. Add tofu and bok choy; simmer 5 minutes. Finish with lime juice and cilantro.

Coach Winona’s kitchen note

Contains soy and coconut. Keep the simmer gentle, and use large aromatic pieces so they are easy to remove.

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