Instructions

• Combine 4 cups chicken bone broth (or vegetable broth), the 4 stalks of lemongrass (3-inch pieces), and the grated 2-inch nub of ginger in a stockpot. Bring to a full boil over high heat and boil for 2 minutes to infuse the broth.
• Add the 3 large peeled, chopped carrots, the 2 crowns of broccoli chopped into florets, and the 1 red chili (seeds removed) if using. Pour in the 15-ounce can of full-fat coconut milk and stir to combine. Return the pot to a gentle boil.
• Reduce the heat to maintain a simmer (not a rapid, rolling boil). Cover and cook for 8–10 minutes, or until the carrots and broccoli reach your desired tenderness.
• Remove and discard the lemongrass pieces from the soup.
• Stir in 3 tablespoons fresh lime juice and 1/2 teaspoon sea salt. Taste the soup and adjust the lime juice or sea salt if desired.
• Ladle and serve hot.