Ginger Lemongrass Soup with Coconut Milk: An Incredible 7-Step Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
– 1 tablespoon vegetable oil
– 1 onion, finely chopped
– 4 cloves garlic, minced
– 2 tablespoons fresh ginger, grated
– 2 stalks lemongrass, chopped and smashed
– 1 can (14 oz) coconut milk
– 4 cups vegetable broth (or chicken broth)
– 2 cups mixed vegetables (carrots, bell peppers, spinach, etc.)
– 1 tablespoon soy sauce (or tamari for gluten-free option)
– Juice of 1 lime
– Fresh cilantro, for garnish
– Salt and pepper, to taste
Instructions
Creating a bowl of Ginger Lemongrass Soup with Coconut Milk is easy when you follow these simple steps:
1. Heat Oil: In a large pot, heat the vegetable oil over medium heat.
2. Sauté Aromatics: 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.
3. Add Lemongrass: Add the smashed lemongrass to the pot. Cook for another minute to release its aromatic oils.
4. Pour in Coconut Milk and Broth: Slowly pour in the coconut milk and vegetable broth. Stir well to combine.
5. Add Vegetables: 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.
6. Season the Soup: Stir in the soy sauce and lime juice. Taste and adjust seasoning with salt and pepper as desired.
7. Garnish and Serve: Remove the pot from heat. Serve hot, garnished with fresh cilantro for an added touch of flavor.
These straightforward steps ensure that your Ginger Lemongrass Soup with Coconut Milk is a hit every time!
Nutrition
- Serving Size: 4
- Calories: 300 kcal
- Fat: 22g
- Protein: 5g