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!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4
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 bottoms of lemongrass stalks and bruise stems by bending or banging with back of knife on cutting board. This helps to release flavor.
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Heat oil in saucepan and lightly saute onion, garlic, and ginger.
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Once fragrant, add carrots and celery, and let cook together for 5 minutes.
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Add water, lemongrass, and coconut milk.
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Let simmer for 20-30 minutes.
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Once carrots are tender and broth is fragrant with lemongrass, remove lemongrass and transfer to blender, or use immersion blender to puree until smooth.
-
Add salt to taste.
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Garnish with chopped red pepper and serve hot.