Thai Coconut Soup

Just whipped up this super easy soup for dinner the other day! Was so simple and delicious that I have to share it with everyone. You can use Tofu instead of the chicken and can substitute the fish sauce with a few dashes of salt. This soup would be great on top of brown rice and a bed of fresh spinach.

Cynthia Lair, Feeding the Whole Family: 2008

Prep time: 30-45 minutes

Yield: 5-6 servings

Ingredients:

2 tablespoons olive oil (or coconut oil)

1 onion, thinly sliced into half-moons

2 to 3 cloves garlic, minced

1 teaspoon sea salt

2 tablespoons grated ginger

½ teaspoon crushed red pepper

1 teaspoon ground coriander

1 teaspoon ground cumin

1 6-8 inch lemongrass

½ pound boneless, skinless chicken breast (or 1 package firm tofu)

2-3 cups water, filtered

1 (14 ounce) can coconut milk

3 to 4 tablespoons fish sauce

1 large baby bok choy, sliced thin

¼ cup chopped fresh cilantro

Directions:

1. Heat oil in a 4-quart pot over medium heat. Stir in onion, garlic, and salt and saute until onion is translucent. Add ginger, red pepper, coriander, and cumin and cook until fragrant, 2 minutes.
2. Bisect the lemongrass stalk lengthwise. You will see a small core at the bottom. Cut out the core and chop ½ inch or so of the stalk where it is tender. Add chopped lemongrass to the other spaces and reserve the rest of the stalk.
3. Add chicken or tofu if desired, and saute with the onions and spices, stirring, until well done.
4. Stir in water, coconut water, fish sauce, and the lemongrass stalk and simmer until chicken is thoroughly cooked and flavors well blended, about 10 minutes. Add bok choy and cilantro and simmer another 5 minutes. Remove stalk before serving.