Youthful Vegetable Poached in Thai-style Broth

Ingredients:

• 2 tablespoons coconut oil
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 small onion, thinly sliced
• 1 lemongrass stalk, cut into 4-inch pieces and bruised
• 2 cups vegetable broth
• 1 can coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 2 cups mixed young vegetables (baby corn, carrots, bell pepper, zucchini, etc.)
• 1 lime, juiced
• Salt and pepper to taste
• Fresh cilantro leaves, chopped, for garnish

Instructions:

1. Heat a large pot over medium heat and add the coconut oil.
2. Add the garlic, ginger, and onion and sauté until softened, about 2-3 minutes.
3. Add the lemongrass, vegetable broth, coconut milk, soy sauce, and brown sugar.
4. Bring to a simmer and cook for 10 minutes.
5. Add the mixed young vegetables to the pot and cook until tender, about 5-8 minutes.
6. Stir in the lime juice, salt, and pepper.
7. Serve hot, garnished with cilantro leaves.

Verdict: This Thai-style broth with youthful vegetables is a flavorful and healthy dish that is perfect for any meal. The mix of vegetables adds a variety of textures and flavors that work well with the coconut milk and lime juice. It’s easy to prepare and can be served as a main course or as a side dish. Enjoy!

Serving suggestions: Serve over white rice or with a side of crusty bread. Add some chili flakes for an extra kick of heat.