Thai Coconut Ginger Soup with Turmeric and Lemongrass
Equipment
- Large pot
- Wooden spoon
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1 tablespoon fresh turmeric, grated
- 2 stalks lemongrass, bruised
- 2 carrots, sliced
- 1 red bell pepper, sliced
- 8 ounces shiitake mushrooms, sliced
- 4 cups vegetable broth
- 1 can (14 ounces) full-fat coconut milk
- Juice of 1 lime
- Salt to taste
- Fresh cilantro, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens. Stir in the garlic, ginger, turmeric, and lemongrass. Cook for two minutes until fragrant.
- Add the carrots, red bell pepper, and mushrooms. Stir to coat the vegetables with the spices. Pour in the vegetable broth and coconut milk. Bring the mixture to a gentle simmer.
- Cook for 15 minutes until the carrots are tender. Remove the lemongrass stalks. Stir in the lime juice and add salt to taste. Ladle into bowls and top with fresh cilantro before serving.
Notes
Bruise the lemongrass well before adding it so the flavor releases into the broth. If the soup thickens too much after sitting, stir in a splash of warm broth when reheating. The cilantro adds a fresh finish that pairs nicely with the creamy base.
Course: Soup
Cuisine: Thai
Equipment: Large pot, Wooden spoon, Ladle
Cuisine: Thai
Equipment: Large pot, Wooden spoon, Ladle