2 14 oz cans unsweetened coconut milk
4 cups low sodium chicken broth
2 tsp grated ginger
2 tsp lemon grass, chopped
2 tsp lime zest
1 TBS chopped shallots
2 tsp honey
2 tsp soy sauce
4 TBS arrowroot
lime juice, to taste
cilantro leaves, for garnish
1 spring onion, for garnish
Combine coconut milk and broth in pot. Add ginger, lemongrass, lime zest, shallots, honey, and soy. Bring to a simmer over medium high heat. Combine arrowroot with 4 Tbs water in small dish, mixing to form a slurry. Add slurry to pot, whisking constantly until incorporated, and return to a simmer. Season to taste with lime.
Serve with cilantro and spring onion garnish.