Filipino-Style Coconut Broth Recipe


  • 1 tablespoon coconut oil or vegetable oil
  • 1 red onion, thinly sliced
  • 2 tablespoons grated, peeled, fresh ginger root
  • 4 cups unsweetened coconut water
  • 3 stalks lemongrass, trimmed and bruised (see Cook's Tips)
  • 1 tablespoon soy sauce
  • 1/4 teaspoon black pepper
  • Thinly sliced serrano pepper
  • Kosher salt
  • Lime wedges


  1. 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 black pepper. Bring to a boil, reduce heat, and cover, leaving lid slightly ajar. Simmer 10 to 20 minutes.
  2. 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.
  3. Cook’s Tips:
  4. To prepare lemongrass: Cut off green tops of lemongrass (about 3 inches), and trim off bottoms. Remove any hard, outer layers. Use the side of a large knife or meat pounder to smash stalks in order to bruise and soften them.
  5. 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.


Amount Per Serving (based on 4 servings)
Calories: 90
Total Fat: 3.5 g
Saturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 310 mg
Carbohydrates: 14 g
Fiber: 1 g
Total Sugar: 11 g
Added Sugars: 0 g
Protein: 1 g
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