Lemongrass soup with baby bok choy, carrots, and mushrooms

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lemongrass soup with baby bok choy, carrots, and mushrooms

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Vegan, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 430 Calories/Serving

20 Minutes

Lemongrass holds a special place in our hearts. From our popular lemongrass paste to this crowd-pleasing dish, the subtle floral flavor adds bright citrusy notes and lots of pizzazz.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

Organic carrots
Organic cremini or other button mushrooms
Organic baby bok choy
Your choice of protein
Sunbasket lemongrass soup base (lemongrass - extra virgin olive oil - vegetable stock - garlic - ginger - arrowroot powder - coconut sugar - ground turmeric - kosher salt - nutritional yeast)
Sambal oelek (optional)

Nutrition per serving

Calories 430, Total Fat 28g (36% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 620mg (27% DV), Total Carb. 22g (8% DV), Fiber 6g (21% DV), Total Sugars 9g (Incl. 1g Added Sugars, 2% DV), Protein 27g
Contains: Tree Nuts (coconut)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the vegetables

Scrub or peel the carrots and trim the ends; cut the carrots on the diagonal into ¼-inch-thick slices.
Thinly slice the mushrooms.
Trim the root end from the bok choy; cut the bok choy in half lengthwise, then crosswise into 1-inch-wide pieces.

Prep and start cooking your protein

Diced chicken: Pat dry with a paper towel; season lightly with salt and pepper.
Tofu: Pat dry with paper towels; cut into ½-inch cubes. Season with salt and pepper.
Chicken breasts: Pat dry with a paper towel; cut into 1-inch strips. Season lightly with salt and pepper.
Shrimp and scallops: Rinse and drain, then pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.

In a medium sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein and the mushrooms and cook, stirring occasionally, until both are lightly browned but your protein is not yet cooked through, 2 to 3 minutes.

Cook the lemongrass soup

To the pot with your protein and the mushrooms, add the carrots, bok choy, lemongrass soup base, and 2 cups [4 cups] water and season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the bok choy is tender and your protein is cooked through, 1 to 2 minutes for regular shrimp; 2 to 3 minutes for tofu, jumbo shrimp, or scallops; and 4 to 5 minutes for chicken. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the lemongrass soup to individual bowls and serve the sambal oelek on the side if desired.

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