Coconut Lemongrass Soup with Pork

1 tsp coconut oil

1 lb pork tenderloin, trimmed and thinly sliced

4 cups low-sodium chicken broth

2 cloves garlic, thinly sliced

1 red Thai bird’s eye chile pepper, thinly sliced (Tip: For less heat, remove the seeds. You can also wear gloves while handling hot chiles to avoid getting residue on your hands.)

1 tbsp minced lemongrass (TIP: Remove the tough outer layers and mince the inner portion near the base of the stalk. You can also purchase an all-natural lemongrass purée for this use.)

1 tbsp minced fresh ginger

1 carrot, peeled and cut into ribbons using a vegetable peeler

1 zucchini, cut into ribbons using a vegetable peeler

½ red onion, thinly sliced

½ each red and yellow bell pepper, seeded and thinly sliced

2 cups thinly sliced Swiss chard or bok choy

1 ½ cups coconut milk

4 tsp fish sauce

1 tbsp reduced-sodium tamari sauce

1 tbsp fresh lime juice

2 tsp raw honey

¼ cup loosely packed chopped fresh

cilantro leaves

Lime wedges, optional

Directions at cleaneatingmag.com

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