Coconut Lemongrass Soup

PI’ve just moved across the country and am working on getting my body adjusted to a new time zone and a new routine! Best cure for that= a strong immune system and these good spices! I’ve boosted the anti-inflammatory and antioxidant properties in this luscious, spicy coconut soup with garlic, lemongrass and ginger.

Serves 2
1 can coconut milk (full fat)
handful of cilantro
2 stalks lemongrass
2 shallots
2-4 Thai chilies (to your taste)
1″ slice of ginger
1 Tbs. coconut sugar or honey
1 lime juice and 1 tsp. zest
generous handful of white button mushrooms, sliced (optional)
3 cloves garlic
3 Tbsp. braggs amino acids (or tamari/soy sauce)
about 1 cup water or veggie broth (depending on the consistency of the coconut milk)

1. Prepare veggies: Wash the cilantro and chop, Cut the lemongrass into small round slices, Peel and slice the shallots, Grate ginger, Zest and juice the lime, Slice the mushrooms. Peel and smash the garlic.

2. In a medium saucepan, pour coconut milk, cilantro, lemongrass, shallots, chili, ginger, sugar, lime and garlic. Bring to a very gentle simmer and cook for about 10 minutes, with a lid on.

3. Strain soup through a sieve into another saucepan. Discard all solids. Add the sliced mushrooms, lime juice, braggs, and water until it is the right consistency. (Creamy/ tine broth- whatever you prefer). Bring soup up to a light simmer again just to cook the mushrooms slightly. Do not boil. Season to taste with salt and pepper, Serve topped with cilantro, extra lime or additional hot sauces.

Lemongrass and ginger both have anti-inflammatory and antioxidant properties, and well as improving blood circulation and pain relief. Ginger and lemongrass are powerful antifungal and antibacterial foods that inhibit bacteria and yeast growth, making them both great for the digestive system and certain digestive issues.

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