Filipino-Style Coconut Broth

Name: Filipino-Style Coconut Broth
Ingredients: 1 tablespoon coconut oil or vegetable oil; 1 red onion (thinly sliced); 2 tablespoons chopped, peeled fresh ginger root; 4 cups unsweetened coconut water; 3 stalks lemongrass (trimmed and bruised (See Cook's Tips)); 1 tablespoon soy sauce (more to taste); 1/4 teaspoon pepper; Thinly sliced serrano pepper; Kosher salt; Lime wedges

Serves 4

Ingredients

1 tablespoon coconut oil or vegetable oil
1 red onion (thinly sliced)
2 tablespoons chopped, peeled fresh ginger root
4 cups unsweetened coconut water
3 stalks lemongrass (trimmed and bruised (See Cook's Tips))
1 tablespoon soy sauce (more to taste)
1/4 teaspoon pepper

Optional Ingredients

Thinly sliced serrano pepper
Kosher salt
Lime wedges

Directions

In a large saucepan, heat oil over medium heat. Add onion and ginger. Sauté until onion is soft. Stir in coconut water, lemongrass, soy sauce, and pepper. Bring to a boil. Reduce heat and cover, leaving lid slightly ajar. Simmer 10 to 20 minutes.
Pour broth through a fine-mesh strainer. Return strained broth to pan and reheat as needed with sliced serrano pepper, if desired. Add more soy sauce or salt, to taste. Serve warm with a squeeze of lime.

Cook Tips

To prepare lemongrass: Cut off green tops (about 3 inches) and trim off bottoms. Remove any hard, outer layers. Using the side of a large knife or a meat pounder, smash stalks in order to bruise and soften them.

Make it a meal: To strained broth, add 1 small peeled, diced sweet potato, 2 cups fresh green beans, cut into 2-inch lengths, and 1/2 cup unsweetened coconut flakes. Partially cover and simmer 5 to 10 minutes or until tender. Stir in 2 cups baby spinach. Add salt or soy sauce, sliced serrano pepper, and a squeeze of lime, as desired.