Thai Lemongrass Coconut Lentil Stew with Bok Choy
Equipment
- Large Pot
Ingredients
- 1 cup dried green lentils, rinsed
- 1 can (14 oz) full-fat coconut milk
- 4 cups vegetable broth
- 2 stalks lemongrass, bruised and cut into 3-inch pieces
- 3 heads baby bok choy, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon oil
- Salt and black pepper to taste
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook for 3 minutes until the onion softens.
- Stir in the rinsed lentils, vegetable broth, coconut milk, and bruised lemongrass pieces. Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 25 minutes, stirring occasionally.
- Remove the lemongrass stalks. Add the chopped bok choy and soy sauce. Simmer for 5 more minutes until the bok choy wilts but still holds some texture.
- Turn off the heat. Stir in the lime juice and season with salt and pepper. Sprinkle with chopped cilantro before serving.
Notes
Add the bok choy only in the last five minutes so it stays bright and slightly crisp instead of turning mushy. If you want a milder lemongrass flavor, remove the stalks after 15 minutes of simmering. Leftovers thicken as they sit, so loosen them with a splash of broth when reheating on the stove.
Course: Soup
Cuisine: Thai
Equipment: Large Pot
Cuisine: Thai
Equipment: Large Pot