1 Tbsp coconut oil
1 tsp toasted sesame seed oil
2-3 cloves garlic
1 Tbsp ginger, peeled and minced
1 stalk of lemongrass, crushed* (or 2 Tbsp lemongrass paste)
½ tsp Thai red chili paste (to taste) or ½ tsp dried crushed chili pepper
6 cups chicken bone broth
1 Tbsp fish sauce
2 Tbsp coconut aminos
1 lime, half the zest, then slice into wedges
1 handful of sliced shitake mushrooms
1 zucchini, spiralized and cut into serving size noodles
1 cup chopped broccoli
½ head napa cabbage sliced into thin ribbons
1 cup baby bok choy, thinly sliced
1 cup green peas
Salt and pepper to taste
*can substitute the zest of half a lemon for lemongrass
1 carrot, grated
¼ cup chopped cilantro
Optional additions: 1 cup halved cherry tomatoes
½ cup full fat coconut milk
In large soup pot, heat the oil over medium-high heat. Add the garlic, ginger, lemongrass, and chili paste and sauté for 30 seconds, until fragrant.
Add the chicken bone broth (or stock), fish sauce, coconut aminos, bring to a boil. Remove the lemon grass stalk.
Add the lime zest, mushrooms, and vegetables (including tomatoes) and cook for about 7 minutes, until tender.
Season to taste with salt and pepper. (add the coconut milk if desired, and stir to mix)
Top the bowls of soup with chopped cilantro and grated carrot, and serve with a lime wedge.
Cook Remodeling services the following East Phoenix Valley Cities;
Scottsdale, Arcadia, Ahwatukee, Chandler, Sun Lakes, Tempe, Mesa, Gilbert, Queen Creek, Florence, Paradise Valley, Cave Creek, Fountain Hills, and Rio Verde