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Ginger, Coconut and Lemongrass Soup

Ethics And Antics

This goregous Thai-inspired soup never fails to please.

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Ingredients

1 tsp coconut oil
1 can coconut milk, full fat
3 cups water
2 tbsp vegetable stock
1 yellow onion, diced
1/2 bunch spring onions, diced
4 cloves garlic, minced
1 large thumb of ginger, peeled and finely diced
¼ cup tamari
2 carrots, peeled and chopped into coins
10 mushrooms, sliced
2 red bell peppers, sliced
1 stalk lemongrass, leave whole but use the back of your knife to crush several times helping to release the flavour
1 lime

This goregous Thai-inspired soup never fails to please.

Preparation

Serves 2-4.

Method

Heat coconut oil in a pot over a medium heat.
Dice the spring onion, yellow onion and garlic then add to the pot.
Add the lemongrass stalk, minced ginger and chopped carrots and cook until soft.
Once fragrant add the water, coconut milk, tamari and vegetable stock and bring to boil.
Once boiling add the red peppers, mushrooms and any other desired vegetables and reduce to simmer for 15-20 minutes.
Remember to remove your lemongrass stalk before serving. Add more tamari or salt as desired.
Serve with a wedge of lime, diced spring onion and roughly chopped coriander.

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