I’d want this soup on a cold day, a hot day, a sick day, for lunch, dinner and let’s be real… breakfast is fine too. It is light and brothy while being infused with the thai flavors of ginger & lemongrass stirred with coconut milk. Wild rice and carrots give it body for a fulfilling meal.

Recipe by: The Culinary Nest

MAKES

4 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

INGREDIENTS

2 teaspoons toasted sesame oil

1 yellow onion, diced

2 carrots, peeled and chopped into coins

1 bunch scallions, finely chopped

4 cloves garlic, minced

1 inch piece of ginger, minced

1 stalk lemongrass, leave whole and cut an x in the bottom of the root end (this will help release the lemongrass flavor)

3 cups vegetable broth

1 can full fat coconut milk

¼ cup soy sauce (use tamari for gluten-free option)

1 tablespoon agave

zest and juice of 1 lime

4 cups wild rice, cooked

Optional Toppings: cilantro, finely chopped green onion & crushed peanuts or sliced almonds

METHOD

• In a medium dutch oven or stockpot, heat 1-2 tsp sesame oil over medium heat and add onion and carrot until soft and fragrant, about 4-5 minutes. Add half of the chopped scallions (reserve the rest for garnish), garlic, ginger, and lemongrass. Cook for 2-3 minutes until very fragrant.

• Next, add the stock and coconut milk. Stir to combine and bring the mixture to a boil. Once boiling, reduce to a simmer and cook for 15 minutes. Add agave nectar & soy sauce, stir, and taste for seasoning.

• Remove lemongrass from pan and toss it. Season the soup broth with salt and pepper to taste and add the lime zest and juice. If you would like more sweetness, add more agave. If you would like more salt, add more soy sauce (or tamari if gluten free).

• Place a serving of rice in each bowl, pour the soup broth over the rice, scallions, cilantro, and peanuts. Enjoy!