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 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.