COCONUT VEGETABLE SOUP

COCONUT VEGETABLE SOUP
5
(1)

COCONUT VEGETABLE SOUP

July 3, 2020
: 4

By:

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.

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