Coconut Milk Soup with Lemon Grass

Ingredients

2
stalks of lemon grass (peeled and coarsely chopped OR 4 Tbsp. frozen prepared lemon grass)
6 cups
broth
1
piece of ginger (thinly cut into match sticks)
1
head of broccoli (cut into bite-sized pieces)
2 cups
shredded Chinese cabbage (nappa or bok choy)
2 tablespoons
wheat-free tamari
1 can
organic full-fat coconut milk
1⁄2 cup
chopped fresh Thai basil (or chopped cilantro)
1
water packed soy noodles (or one 8 oz block tofu, drained; or kelp noodles)
1
lime (juiced)
 
hot sauce (to taste)
 
thin strips of hot chili pepper (for garnish; optional)
Yields:
servings

Instructions

Combine lemongrass, ginger and stock in a soup pot. Heat to simmering, add broccoli and cabbage, and bring to a boil. Reduce the heat and allow it to simmer for about 5 minutes. Stir in coconut milk, lime juice and tamari. Just before serving, add the basil (or cilantro), soy noodles (or cubes of tofu), plus hot sauce to taste. Garnish with thin strips of hot chili peppers if desired.