COCONUT VEGETABLE SOUP
July 3, 2020
: 4
Ingredients
- 4 cups bone broth or vegetable broth
- 1 (15 oz) can coconut milk
- 1” fresh ginger root, grated or julienned
- 1 clove garlic, finely chopped
- 1 (10 oz) package pre-sliced shiitake mushrooms (or 1-2 cups frozen)
- 1 lb firm tofu
- 4 handfuls baby spinach, or 1 to 2 cups chopped frozen spinach
- Squeeze lemon
- Salt and pepper to taste
- STIR-INS + TOPPINGS
- Steamed Jasmine rice
- Chopped fresh cilantro for garnish
- Sliced lemon or lime for garnish
Directions
- Step 1 In a large pot, add broth, coconut milk, ginger, garlic, shiitake mushrooms. Heat over medium-high heat and lower to a simmer.
- Step 2 TOFU OPTIONS
- Step 3 Cube and add directly to the soup, or
- Step 4 Heat oven to 400 degrees F. Cube tofu and toss in sesame oil, arrange in a single layer on a parchment-lined baking sheet and bake for 20 minutes, or until lightly browned.
- Step 5 Before serving, add the tofu, and greens and allow them to wilt. Squeeze some lemon and garnish with cilantro.
Welcome to What Would Lisa Eat!
I’m Lisa - Here my family and I cook, eat and grow deliciously uncomplicated, healthy food made with lots of love, laughter, joy, and of course, fruit and vegetables.
People always ask me what I eat and how to prepare my recipes. This blog is dedicated exactly to that. Please contact me if you have any questions or just want to say hi!
