Went a little too heavy on the fries? Reset your system with this light (but still magically creamy) slow-cooker detox coconut soup. It’s vegan, dairy-free, gluten-free and piled high with fresh, crisp greens.
Three 13½-ounce cans coconut milk
4 cups vegetable broth
2 stalks lemongrass, smashed
One 2-inch piece fresh ginger, peeled and sliced
2 garlic cloves, peeled and smashed
1 bunch scallions
Juice of 2 limes
5 ounces baby spinach
4 ounces glass noodles
2 cups sliced snow peas
1 bunch scallions, thinly sliced on the diagonal
1 cup bean sprouts
½ cup unsweetened coconut flakes
½ cup basil leaves
½ cup mint leaves
½ cup cilantro leaves
1 red Fresno chili, thinly sliced
Lime wedges, for serving
1. Make the Broth: In the bowl of a slow cooker, combine the coconut milk, vegetable broth, lemongrass, ginger, garlic and whole scallions.
2. Turn the slow cooker on low and cook until the broth is aromatic, about 7 hours. Remove the lemongrass stalks, pieces of ginger, garlic cloves and scallions, reserving just the broth. Season with salt and stir in lime juice.
3. Add the spinach, glass noodles and snow peas to the hot broth in the slow cooker, and let sit for 7 to 10 minutes. Stir to combine.
4. To serve, divide the soup between bowls and top generously with the scallions, bean sprouts, coconut flakes, basil, mint, cilantro and chili. Serve immediately, with more lime.