2 limes
2 (4 inch) stalks lemongrass**
2 tablespoons coconut oil (or high-heat oil of choice), divided
1 medium shallot, finely chopped
2 garlic cloves, minced
1 tablespoon grated fresh galangal*** or ginger
3 tablespoons finely chopped fresh cilantro
3 cups vegetable broth
1 (14 ounce or 400 ml) can full-fat coconut milk
1 1/2 cups fresh baby corn, cut into 2-inch pieces
1 cup sliced shiitake mushroom caps
3 cups fresh broccoli florets (about 1 small crown)
2 tablespoons lime juice
4 chili peppers
Salt to taste
Fresh cilantro, basil and/or scallions, for serving
Coat the bottom of a large pot with a tablespoon of coconut oil and place it over medium heat.
When the oil is hot, add the shallot and cook it until soft and translucent, about 5 minutes.
Add the garlic, galangal, and cilantro. Cook everything for about a minute, until very fragrant.
Stir in the broth, coconut milk, baby corn, mushrooms, lemongrass and limes. Raise the heat and bring the liquid to a boil.
Lower the heat and allow the soup to simmer for about 15 minutes, until the veggies are tender.
Once the soup has simmered for about 15 minutes, stir in the broccoli. Simmer the soup for about 5 minutes more, until the broccoli is tender and bright green.
Hope that isn't too much it's so worth it!
Wish you a quick recovery!
2 limes 2 (4 inch) stalks lemongrass** 2 tablespoons coconut oil (or high-heat oil of choice), divided 1 medium shallot, finely chopped 2 garlic cloves, minced 1 tablespoon grated fresh galangal*** or ginger 3 tablespoons finely chopped fresh cilantro 3 cups vegetable broth 1 (14 ounce or 400 ml) can full-fat coconut milk 1 1/2 cups fresh baby corn, cut into 2-inch pieces 1 cup sliced shiitake mushroom caps 3 cups fresh broccoli florets (about 1 small crown) 2 tablespoons lime juice 4 chili peppers Salt to taste Fresh cilantro, basil and/or scallions, for serving
Coat the bottom of a large pot with a tablespoon of coconut oil and place it over medium heat.
When the oil is hot, add the shallot and cook it until soft and translucent, about 5 minutes.
Add the garlic, galangal, and cilantro. Cook everything for about a minute, until very fragrant.
Stir in the broth, coconut milk, baby corn, mushrooms, lemongrass and limes. Raise the heat and bring the liquid to a boil.
Lower the heat and allow the soup to simmer for about 15 minutes, until the veggies are tender.
Once the soup has simmered for about 15 minutes, stir in the broccoli. Simmer the soup for about 5 minutes more, until the broccoli is tender and bright green.
Hope that isn't too much it's so worth it! Wish you a quick recovery!