Yields4 ServingsPrep Time20 minsCook Time27 minsTotal Time47 mins
Ingredients
3 large garlic cloves (minced)
2 tbsp lemongrass (minced)
2 cups bok choy stems, stems chopped, removed from leafy greens (reserve leafy green portion for later)
3 cups shiitake mushrooms (stems removed, chopped)
2 tbsp organic tamari (reduced-sodium, or coconut aminos)
4 cups vegetable broth (unsalted, preferably homemade)
2 tbsp lime juice (freshly squeezed)
13.50 oz coconut milk (light, BPA-free canned)
2 cups bok choy leaves
2 tbsp cilantro (chopped) +2 Tbsp as desired
crushed red chili flakes (optional) to taste
Directions
1Add garlic, lemongrass and bok choy stems to a large stockpot and cook over medium heat until stems are tender, about 5 minutes.
2Add mushrooms and cook for an additional 3–5 minutes. Add 1–2 tablespoons of water or vegetable broth as needed to deglaze the pot.
3Stir in 1 tablespoon of tamari. Reserve the remaining tablespoon for later. Cook for an additional minute.
4Add the vegetable broth and bring to a boil. Then reduce heat to simmer, cover ¾ of the way and simmer for 15 minutes.
5Remove from heat and stir in the other tablespoon of tamari, lime juice, coconut milk and bok choy leaves until the leaves are tender.
6Divide between serving dishes and garnish with cilantro leaves and crushed red chili flakes, if desired.
Chef's Notes
Substitutions
Substitute other mushrooms of choice for the shiitake mushrooms.
Instead of bok choy, use Swiss chard, collards or kale.
Substitute plain, unsweetened plant-based milk for coconut milk if you’d like to reduce the fat content.
Instead of cilantro, use chives, basil or parsley.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Ingredients
3 large garlic cloves (minced)
2 tbsp lemongrass (minced)
2 cups bok choy stems, stems chopped, removed from leafy greens (reserve leafy green portion for later)
3 cups shiitake mushrooms (stems removed, chopped)
2 tbsp organic tamari (reduced-sodium, or coconut aminos)
4 cups vegetable broth (unsalted, preferably homemade)
2 tbsp lime juice (freshly squeezed)
13.50 oz coconut milk (light, BPA-free canned)
2 cups bok choy leaves
2 tbsp cilantro (chopped) +2 Tbsp as desired
crushed red chili flakes (optional) to taste
Directions
1Add garlic, lemongrass and bok choy stems to a large stockpot and cook over medium heat until stems are tender, about 5 minutes.
2Add mushrooms and cook for an additional 3–5 minutes. Add 1–2 tablespoons of water or vegetable broth as needed to deglaze the pot.
3Stir in 1 tablespoon of tamari. Reserve the remaining tablespoon for later. Cook for an additional minute.
4Add the vegetable broth and bring to a boil. Then reduce heat to simmer, cover ¾ of the way and simmer for 15 minutes.
5Remove from heat and stir in the other tablespoon of tamari, lime juice, coconut milk and bok choy leaves until the leaves are tender.
6Divide between serving dishes and garnish with cilantro leaves and crushed red chili flakes, if desired.
Creamy Lemongrass Lime Shiitake Soup (Tom Kha Soup)
