Coconut Milk Soup with Lemon Grass

Servings 6 servings

2 stalks of lemon grass peeled and coarsely chopped OR 4 Tbsp. frozen prepared lemon grass
6 cups broth
2" 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
0.5 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

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. (Recipe♦308)