Lemongrass & Coconut Soup
Lemongrass & Coconut Soup
I was inspired to make this soup after having something similar on a street food tour during a recent trip to Vietnam. I was amazed by the complexity of the delicate lemongrass flavor and the boldness of the coconut flavor!
Ingredients
- 1 tablespoon coconut oil
- 1 onion, (coarsely chopped)
- 4 cloves minced garlic
- 1 inch ginger, (peeled & minced)
- 1 1/2 cups carrots , (roughly chopped)
- 1 1/2 cups celery, (coarsely chopped)
- 1 red pepper, (coarsely chopped)
- 3 cups water
- 2 stalks lemongrass
- 1 can full-fat organic coconut milk
- Sea salt
Instructions
- Cut off the bottoms of lemongrass stalks and bruise stems by bending or banging with the back of the knife on the cutting board. This helps to release flavor.
- Heat oil in a saucepan and lightly saute onion, garlic, and ginger.
- Once fragrant, add carrots and celery, and let cook together for 5 minutes.
- Add water, lemongrass, and coconut milk.
- Let simmer for 20-30 minutes.
- Once carrots are tender and broth is fragrant with lemongrass, remove lemongrass and transfer to a blender, or use an immersion blender to puree until smooth.
- Add salt to taste.
- Garnish with chopped red pepper and serve hot.
