Creamy coconut is balanced with tangy lemongrass in this Asian-style soup that’s brimming with nutritious and fiber-rich vegetables.
1 tsp coconut oil
1 lb pork tenderloin, trimmed and thinly sliced
4 cups low-sodium chicken broth
2 cloves garlic, thinly sliced
1 red Thai bird’s eye chile pepper, thinly sliced (Tip: For less heat, remove the seeds. You can also wear gloves while handling hot chiles to avoid getting residue on your hands.)
1 tbsp minced lemongrass (TIP: Remove the tough outer layers and mince the inner portion near the base of the stalk. You can also purchase an all-natural lemongrass purée for this use.)
1 tbsp minced fresh ginger
1 carrot, peeled and cut into ribbons using a vegetable peeler
1 zucchini, cut into ribbons using a vegetable peeler
1/2 red onion, thinly sliced
1/2 each red and yellow bell pepper, seeded and thinly sliced
2 cups thinly sliced Swiss chard or bok choy
1 1/2 cups coconut milk
4 tsp fish sauce
1 tbsp reduced-sodium tamari sauce
1 tbsp fresh lime juice
2 tsp raw honey
1/4 cup loosely packed chopped fresh
Lime wedges, optional
In a large, wide saucepan on medium high, heat oil. Working in batches if necessary, add pork and sear, turning once, until browned all over and cooked through, 2 to 3 minutes. Transfer pork to a bowl.
In same saucepan, combine broth, garlic, chile, lemongrass and ginger; bring to a boil on medium-high. Stir in carrot, zucchini, onion, bell peppers and Swiss chard; return to a boil. Reduce heat to medium and cook until vegetables are crisp-tender, 3 to 4 minutes.
Return pork and any juices to pot. Add milk, fish sauce, tamari, lime juice and honey; bring to a boil, then remove from heat. Garnish with cilantro and lime wedges (if using).
Serving Size: 1 1/2 cups of coconut lemongrass soup
Bulgogi is a marinated Korean dish usually made with very thin slices of rib eye, but in our version we swap out the beef for pork tenderloin. Serve in lettuce leaves with cucumber and cooked rice, as shown here, or get creative with other toppings such as kimchi or sprouts.