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.
- 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
1/2 tsp freshly ground black pepper
- 1/4 cup chopped cilantro, for garnishing
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.
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.
Add the finely diced onions and sauté the pot until the onions become translucent, approximately 10 minutes.
Add the sliced mushrooms and peppers and sauté for 5 minutes until softened.
Add the vegetable broth to the pot and bring to a boil.
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.
Add the lime juice and soy sauce to the soup. Adjust the soup with salt and pepper as needed.
Serve in bowls and sprinkle with chopped cilantro.