Description
A warm and vibrant Ginger Lemongrass Soup (Coconut Milk) that provides nourishment and comfort. This dish combines fresh ginger, lemongrass, and creamy coconut milk for a delicious bowl of goodness.
Ingredients
Scale
2 stalks Fresh Lemongrass
3-inch piece Fresh Ginger Root
1 can (14 oz) Full-Fat Coconut Milk
4 cups Vegetable Broth
2 cups Shiitake Mushrooms, sliced
2 tablespoons Fresh Lime Juice
1–2 tablespoons Red Curry Paste
1 tablespoon Tamari
Instructions
- Peel and finely grate the ginger. Bruise the lemongrass stalks and cut into 3-inch pieces
- Heat a large pot over medium heat with a splash of oil or water. Add grated ginger, bruised lemongrass, and red curry paste. Sauté for about two minutes
- Pour in the vegetable broth and bring to a gentle boil. Reduce heat and simmer for ten minutes
- Add sliced shiitake mushrooms and tofu. Pour in the coconut milk and simmer for another five to seven minutes
- Stir in tamari and fresh lime juice. Remove lemongrass stalks before serving
Notes
Bruising lemongrass enhances the flavor. Use high-quality coconut milk for best results.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg