Instructions: Combine broth, water and coconut milk in a large stockpot and place over medium heat. Add garlic and lemon grass and cook 20 minutes. Add the frozen vegetables, tomato and salt and pepper, and lower heat to low or medium-low and simmer until you achieve the desired taste.

Note: To make this soup a little more hearty, add 1 cup of cooked, cubed chicken, 1 cup long-grain white rice and 1 teaspoon curry. The result will be a thicker soup that can be served as a main course.

Makes 6 servings.

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