Ginger, Coconut and Lemongrass Soup

Ethics And Antics

Ginger coconut and lemongrass soup

This goregous Thai-inspired soup never fails to please.

  1. 1 tsp coconut oil
  2. 1 can coconut milk, full fat
  3. 3 cups water
  4. 2 tbsp vegetable stock
  5. 1 yellow onion, diced
  6. 1/2 bunch spring onions, diced
  7. 4 cloves garlic, minced
  8. 1 large thumb of ginger, peeled and finely diced
  9. ¼ cup tamari
  10. 2 carrots, peeled and chopped into coins
  11. 10 mushrooms, sliced
  12. 2 red bell peppers, sliced
  13. 1 stalk lemongrass, leave whole but use the back of your knife to crush several times helping to release the flavour
  14. 1 lime

Serves 2-4.

  • 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.

Ready to take the Veganuary pledge?

Veganuary is the world's largest vegan movement, inspiring people to try vegan for January and throughout the rest of the year.