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Ingredients
US|METRIC
2 SERVINGS
- 4 cups low sodium vegetable broth
- 1 cup water
- 2 Tbsp. fish sauce
- 2 limes (juice from ,about 3½ tablespoons)
- 1 lime (zest from)
- salt
- pepper
- 1 tsp. ground coriander
- 1 stalk lemongrass (tender inner part only, cut into 2-inch slices)
- 2 red chiles (sliced)
- 2 tsp. fresh ginger (minced)
- 2 cloves garlic (sliced)
- 12 shrimp (small, peeled and deveined, omit and use tofu for a meatless version)
- 1 daikon radish (large, peeled)
- 1/4 cup cilantro leaves (packed whole, chopped)
- 3 green onions (2 to ,sliced)
- 1 white onion (sliced thinly)
- 1/2 block tofu (cut into cubes)
- 1 head baby bok choy (chopped)
- 1/2 cup kale (chopped)
- 1 cup mung bean sprouts (fresh)
- 3 thai basil leaves (2-)
- Sriracha
- hoisin sauce
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