Ginger Lemongrass Soup with Coconut Milk
A delightful soup that combines the warmth of ginger, citrusy notes of lemongrass, and the creaminess of coconut milk, perfect for any season.
Ingredients
Main Ingredients
- 1 tablespoon vegetable oil For sautéing
- 1 piece onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated Use fresh for best flavor
- 2 stalks lemongrass, chopped and smashed Helps release aromatic oils
Liquid Ingredients
- 1 can coconut milk (14 oz)
- 4 cups vegetable broth (or chicken broth) For a non-vegan option
Vegetables
- 2 cups mixed vegetables (carrots, bell peppers, spinach, etc.) Feel free to mix and match
Seasoning
- 1 tablespoon soy sauce (or tamari for gluten-free option)
- 1 piece lime, juiced For brightness
- Fresh cilantro, for garnish
- Salt and pepper, to taste
Instructions
Cooking Instructions
- In a large pot, heat the vegetable oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the smashed lemongrass to the pot. Cook for another minute to release its aromatic oils.
- Slowly pour in the coconut milk and vegetable broth. Stir well to combine.
- Bring the mixture to a gentle simmer. Add the mixed vegetables and let cook for about 10-15 minutes, or until the vegetables are tender.
- Stir in the soy sauce and lime juice. Taste and adjust seasoning with salt and pepper as desired.
- Remove the pot from heat. Serve hot, garnished with fresh cilantro for an added touch of flavor.
Notes
For storage, let the soup cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for about 3-4 days. You can freeze the soup for longer storage, leaving space in the container for expansion.
Nutrition
Serving: 1gCalories: 280kcalCarbohydrates: 28gProtein: 5gFat: 16gSaturated Fat: 14gSodium: 600mgFiber: 3gSugar: 2g
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