Lemongrass Coconut Curry Soup
A fragrant and comforting vegetarian Thai green curry soup infused with lemongrass and coconut milk, perfect for four servings.
- Prep Time: 15 min
- Cook Time: 25 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ tbsp coconut oil
- ½ onion, diced
- 1 cloves garlic, minced
- ½ 1-inch piece of ginger, grated
- 1 stalks lemongrass, smashed and cut into pieces
- 1 tbsp green curry paste
- 2 cups vegetable broth
- ½ can (14 oz) coconut milk
- ½ red bell pepper, sliced
- ½ zucchini, sliced
- ½ cup sliced mushrooms
- ½ cup baby corn
- ½ tbsp soy sauce
- ½ tbsp lime juice
- ½ Salt and pepper to taste
- ½ Fresh cilantro leaves
- ½ Sliced red chili
- ½ Lime wedges
- ½ Cooked rice or rice noodles
Instructions
- In a large pot, heat coconut oil over medium heat. Add onion, garlic, ginger, and lemongrass. Saute for 2-3 minutes until fragrant.
- Stir in green curry paste and cook for another minute.
- Add vegetable broth and coconut milk. Bring to a simmer.
- Add bell pepper, zucchini, mushrooms, and baby corn. Simmer for 15-20 minutes until vegetables are tender.
- Stir in soy sauce, lime juice, salt, and pepper. Adjust seasoning to taste.
- Discard lemongrass stalks.
- Serve the soup hot over cooked rice or rice noodles.
- Garnish with fresh cilantro, sliced red chili, and lime wedges.
- Enjoy the aromatic Lemongrass Coconut Curry Soup!
Nutritional Estimates
Per serving · 2 servings total
| calories | 280 |
|---|---|
| protein | 5g |
| carbohydrates | 20g |
| fat | 20g |
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