Filipino-Style Coconut Broth Recipe

Ingredients:

• 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
• OPTIONAL:
• Thinly sliced serrano pepper
• Kosher salt
• Lime wedges

Directions:

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.