This delicious soup is perfect for late spring or early summer. Light and fragrant, the lemongrass adds a bright citrusy flavor that's reminiscent of lemon while the coconut creates a rich, creamy (and dairy-free) base. Ginger root adds warmth and vitality to the soup's flavor – plus it's excellent for digestion, contains antioxidants, and may also have anti-inflammatory properties.
If the weather where you live is warming up, this soup is also excellent served cold for lunch along with a side salad. It keeps well in the fridge, too! Store for up to one week, and reheat as you'd like if desired.
INGREDIENTS
- 1 Tbsp coconut oil
- 3 lemongrass stalks, trimmed
- 1 inch piece ginger, minced
- 3 garlic cloves, minced
- 1 serrano chili, minced
- 1 yellow onion, finely diced
- 2 cups veg broth
- 2 red bell peppers, sliced
- 8oz shiitake mushrooms, stems removed and sliced
- 2 cups New Barn Organics Unsweetened Coconut Milk
- Juice of 1 lime
- 1 Tbsp soy sauce
- 1/2 tsp salt
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1/2 tsp freshly ground black pepper
- 1/4 cup chopped cilantro, for garnishing
DIRECTIONS
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Prepare the lemongrass by trimming the top half and bottom 1-inch of the lemongrass. Remove the outer layer and pound the lemongrass until each stalk splits apart.
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In a pot, on low to medium flame, melt the coconut oil. Once it becomes a liquid, add the minced ginger, garlic, chili and stir for 30 seconds.
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Add the finely diced onions and sauté the pot until the onions become translucent, approximately 10 minutes.
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Add the sliced mushrooms and peppers and sauté for 5 minutes until softened.
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Add the vegetable broth to the pot and bring to a boil.
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Reduce the flame to low heat and slowly add the coconut milk to the pot. Allow it to come to a simmer, approximately 2-3 minutes. Remove the soup from the heat.
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Add the lime juice and soy sauce to the soup. Adjust the soup with salt and pepper as needed.
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Serve in bowls and sprinkle with chopped cilantro.
Enjoy! :)
