Aromatic Thai Coconut Lemongrass Soup
Experience a burst of flavors with this Thai Coconut Lemongrass Soup, where fresh lemongrass and ginger meet creamy coconut milk, adding a zesty lime twist and a hint of chili heat. Perfect as an appetizer or a light meal, this fragrant soup rejuvenates the senses and warms the soul, capturing the essence of Thai cuisine in every spoonful.
ingredients
- 2 stalks lemongrass, trimmed and smashed
- 1 tablespoon fresh ginger, grated
- 3 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 tablespoons lime juice
- 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
- 1-2 bird’s eye chilies, sliced (adjust for spice)
- 1 cup mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 1 cup baby spinach
- Fresh cilantro for garnish
- Lime wedges for serving
steps
- 1.
In a large pot, combine the smashed lemongrass, grated ginger, and vegetable broth. Bring to a boil and then simmer for 10 minutes to infuse the flavors.
- 2.
Strain the broth to remove lemongrass and ginger pieces, then return the liquid to the pot.
- 3.
Stir in the coconut milk and bring back to a gentle simmer.
- 4.
Add sliced mushrooms, bell pepper, and chilies. Cook for about 5 minutes until the vegetables are tender.
- 5.
Stir in lime juice and fish sauce. Remove from heat and fold in fresh spinach until wilted.
- 6.
Serve hot, garnished with cilantro and lime wedges on the side for added zest.
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