inspired by

coconut milk, copra coconut milk, spring produce, spring, spring vegetables, coconut-ginger broth, spring soups

Coconut-Ginger Broth with Spring Produce

Serves 2

What You Need


  • 1 heaping tsp coconut oil
  • 2-inch piece of ginger, grated on a microplane or finely chopped
  • 2 garlic cloves, grated on a microplane or finely chopped
  • 2 TBS tamari
  • 15 oz of Copra's coconut milk
  • Pinch of chili flakes


  • 12 stalks of asparagus, tough bottoms discarded and sliced into thin coins
  • ½ cup frozen peas, slightly thawed
  • 1 large carrot, peeled into ribbons or spiralized into noodles
  • 1 medium zucchini, peeled into ribbons or spiralized into noodles

Other add-in ideas

  • Scallions, thinly sliced
  • Cilantro leaves
  • Soba noodles, cooked
  • Rice or quinoa, cooked
  • Tofu cubes


Coconut-Ginger Broth with Spring Vegetables (3).jpg


Step By Step 

1. Heat coconut oil in a large, high-sided pan or stockpot over medium heat. Add ginger and garlic and cook for 30 to 60 seconds, until fragrant. Add tamari, Copra's coconut milk, and a pinch of chili flakes, and stir well to combine everything.

2. Bring the broth to a boil; reduce to a simmer, and let cook for about 5 minutes.

3. Meanwhile, prepare your quick-cooking vegetables by chopping the asparagus into small pieces and peeling the carrots and zucchini with a vegetable peeler, julienne peeler, or spiralizer.

4. Place asparagus and peas into the broth and stir. Bring heat up to medium and cook for 3 to 5 minutes until the asparagus is tender.

5. Stir in carrot and zucchini and remove from heat. Let stand for 1 minute. Serve over rice or quinoa like a curry or on its own like a soup.


*Adapted from Mindbodygreen


Shop Products:

Copra's Coconut Milk - Wholesale only. Contact us for more information.