Ginger, Coconut and Lemongrass Soup

This goregous Thai-inspired soup never fails to please.

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.