Korean Stew With Tofu & Kimchi

Ingredients

• 4 cups low-sodium chicken broth
• 2 cups low-sodium beef broth
• 1 stalk lemongrass, trimmed and pounded with the back of a knife, chopped into 3-inch segments
• 2 cloves garlic, thinly sliced
• 1-inch piece ginger, thinly sliced
• 2 tbsp coriander roots and stems (no leaves), chopped and divided
• 1 small hot red thai chile, thinly sliced into rounds, divided
• 1 cup all-natural kimchi
• 8 oz soft tofu, drained and cut into 1-inch cubes
• 3/4 cup peeled and shredded daikon
• 3/4 cup peeled and shredded carrot
• 3 green onions, white and light green parts, thinly sliced