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Lemongrass & Coconut Soup

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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!
Servings: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

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.

Bon appétit!