Relaxing Soup Recipe

Prepare ginger

Peel and thinly slice or lightly crush the 1-inch piece of fresh ginger so it will infuse the broth easily.

In a large soup pot, combine 6 cups stock and 1 cup water. Add the sliced/crushed ginger. Bring to a gentle simmer over medium heat.

Lower heat to maintain a gentle simmer while you prepare aromatics; allow ginger to infuse for at least 10 minutes.

After simmering, stir in 1 cup coconut milk, taste, and keep the pot at a low simmer (do not boil vigorously once coconut milk is added to prevent separation).

Heat 1 tbs oil in a skillet over medium heat. Add the finely chopped shallot (or small onion) and sauté 2–3 minutes until translucent.

Add the 3 minced garlic cloves and sauté 30–45 seconds until fragrant, taking care not to brown them.

If using fresh lemongrass, trim the tough outer layers, bruise the stalk with the back of a knife, and add it to the pot with the simmering broth now. If using lemongrass paste, stir 1 tsp into the sautéed aromatics now.

Add the sautéed shallot and garlic (and lemongrass paste if used) to the simmering broth. Stir in 2 tbs lime juice, 2 tsp soy sauce or tamari, 1 tsp honey or maple syrup, 1 tsp sea salt, and 1 tsp black pepper. Taste and adjust seasoning — add more salt, lime, or a touch more sweetener to balance.

Add the carrots (sliced) and baby potatoes to the simmering broth first. Simmer 10–12 minutes until they begin to soften.

Add the sliced mushrooms and celery. Simmer another 6–8 minutes until all vegetables are tender but not mushy.

Stir in the baby spinach or chopped kale and cook 1–2 minutes just until wilted and bright.

If using soft tofu, gently fold 8 oz cubed tofu into the hot broth and simmer 2–3 minutes to warm through. If using cooked shredded chicken, add just long enough to heat (2–3 minutes). Taste and adjust seasoning after adding protein.

Remove and discard the ginger slices and bruised lemongrass stalk (if used) from the pot.

Ladle the soup into bowls. Drizzle each bowl with a small teaspoon of sesame oil if using. Sprinkle chopped cilantro or parsley and thinly sliced scallions over each serving. Add cracked black pepper to taste.

Serve warm. This soup keeps in the refrigerator for 3–4 days; reheat gently on the stove over low heat to avoid breaking the coconut milk.