Ginger Lemongrass Coconut Soup (Print Version)
Creamy coconut broth infused with ginger and lemongrass, finished with lime, cilantro, and a touch of chili.
# What You'll Need:
→ Vegetables & Aromatics
01 - 1 tablespoon coconut oil
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh ginger, peeled and sliced
05 - 2 stalks lemongrass, trimmed and smashed
06 - 2 medium carrots, sliced
07 - 1 red bell pepper, julienned
→ Broth & Base
08 - 4 cups vegetable broth
09 - 1 can (13.5 fl oz) full-fat coconut milk
10 - 2 tablespoons soy sauce or tamari
11 - 1 teaspoon maple syrup or sugar
→ Finishing Ingredients
12 - Juice of 1 lime
13 - 1/2 teaspoon sea salt, or to taste
14 - Fresh cilantro, chopped, for garnish
15 - Sliced red chili or chili oil, optional, for garnish
# How to Make It:
01 - Heat coconut oil in a large pot over medium heat. Add the diced onion, minced garlic, sliced ginger, and smashed lemongrass stalks. Sauté for 3 to 4 minutes until the onion turns translucent and the aromatics are fragrant.
02 - Add the sliced carrots and julienned bell pepper to the pot. Continue sautéing for 2 to 3 minutes until the vegetables begin to soften.
03 - Pour in the vegetable broth and bring to a gentle simmer. Cover the pot and let it simmer for 15 minutes to allow the flavors to develop.
04 - Stir in the coconut milk, soy sauce or tamari, and maple syrup. Continue simmering for another 5 minutes. Remove and discard the lemongrass stalks and ginger slices.
05 - Add the lime juice and sea salt, adjusting to taste. Stir well to combine all the flavors.
06 - Ladle the soup into bowls and garnish with fresh chopped cilantro and sliced red chili or a drizzle of chili oil if desired.
# Expert Advice:
01 -
- It tastes like something from a restaurant but comes together with grocery store staples in under an hour.
- The broth is so fragrant and comforting that you will catch yourself standing over the pot just breathing it in before it even finishes simmering.
02 -
- Forgetting to remove the lemongrass stalks before serving results in tough woody bites that no one enjoys biting into mid spoonful.
- Adding the lime juice too early dulls its brightness so always wait until the pot is off the heat or in its final minute of simmering.
03 -
- Smash the lemongrass aggressively on your cutting board before adding it because a timid tap will not release nearly enough of the essential oils.
- Taste the coconut milk before adding it to the pot since a can that has gone off will ruin the entire batch with no way to fix it.