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Thai Coconut Vegetable Soup with Lemongrass
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Course Soup
Cuisine Thai
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 2 stalks lemongrass, bruised and cut into 2-inch pieces
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 4 cups low-sodium vegetable broth
  • 1 can (13.5 oz) light coconut milk
  • 2 carrots, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 cup sliced mushrooms
  • 1 small zucchini, sliced into half-moons
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped

Instructions
 

  • Bruise the lemongrass stalks with the back of a knife, then place them in a large pot with the ginger, garlic, and onion.
  • Add the low-sodium vegetable broth and bring the mixture to a gentle simmer over medium heat. Cook for 10 minutes to let the lemongrass flavor the broth.
  • Stir in the carrots, red bell pepper, and mushrooms. Simmer for 5 minutes.
  • Add the zucchini and pour in the light coconut milk. Continue simmering for another 5 minutes until the vegetables are tender but still hold their shape.
  • Remove the lemongrass pieces. Stir in the lime juice just before serving.
  • Ladle the soup into bowls and top each serving with chopped cilantro.

Notes

Slice the vegetables evenly so they finish cooking at the same time. If the soup tastes too mild after adding the coconut milk, add a little more lime juice to sharpen the flavor. Leftovers keep well in the fridge for two days and reheat gently on the stove without separating.
Course: Soup
Cuisine: Thai
Equipment: Large Pot, Cutting Board, Knife