Lemongrass-Ginger Herb Broth with Summer Veggies
A light, fragrant broth of lemongrass, ginger, and garlic with tender summer vegetables and fresh herbs. Soothing and restorative without being heavy — sip it as is or add noodles for a full meal.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
- 6 cups water or light vegetable broth
- 2 stalks lemongrass bruised and chopped
- 1- inch knob of fresh ginger sliced
- 2 cloves garlic smashed
- 1 small zucchini thinly sliced
- 1/2 cup green beans or snap peas trimmed
- 1 small carrot peeled and julienned
- 1 tsp sea salt or to taste
- 1/2 tsp soy sauce or coconut aminos optional
- Handful of fresh herbs basil, mint, cilantro, chopped
- Juice of 1/2 lime
Make the Broth
In a large pot, bring the water or broth to a simmer.
Add the lemongrass, ginger, garlic, and salt. Cover and simmer gently 20 minutes.
Add the Veggies
Strain out the aromatics if desired, or leave them in for a rustic presentation.
Add the zucchini, green beans, and carrots. Simmer 5-7 minutes, until just tender.
Finish and Serve
Stir in the soy sauce or coconut aminos (if using), lime juice, and fresh herbs.
Taste and adjust the salt or acidity. Serve warm with extra herbs or a sprinkle of chili flakes.