Ginger, Coconut and Lemongrass Soup


  1. 1 teaspoon of coconut oil
  2. 1 can of whole coconut milk
  3. 3 cups of water
  4. < li>2 tablespoons vegetable stock

  5. 1 yellow onion, diced
  6. 1/2 bunch green onions, diced
  7. 4 cloves garlic, chopped
  8. 1 inch ginger, peeled and finely diced
  9. ¼ cup tamari
  10. 2 carrots, peeled and cut into chunks
  11. 10 mushrooms, sliced
  12. li>

  13. 2 red peppers, sliced
  14. 1 stalk of lemongrass, leave whole but crush several times with the back of a knife to release the flavor
  15. 1 lime


  • Heat the coconut oil in a saucepan over medium heat.
  • Slice and chop the spring onion, yellow onion and garlic add to pot.
  • Add lemongrass stalks, chopped ginger, and chopped carrots and cook until tender.
  • Once fragrant, add water, coconut milk, tamari, and vegetable stock and bring to a boil.
  • Once cooked, add red peppers, mushrooms, and other vegetables of your choice and simmer for 15-20 minutes.
  • Remember to remove the lemongrass stalk before serving. Add more tamari or salt to taste.
  • Serve with a lime wedge, diced spring onions and roughly chopped cilantro.
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