Lemongrass Coconut Curry Soup

Ingredients

• 1 tbsp coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 stalks lemongrass, smashed and cut into pieces
• 2 tbsp green curry paste
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup sliced mushrooms
• 1 cup baby corn
• 1 tbsp soy sauce
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh cilantro leaves
• Sliced red chili
• Lime wedges
• Cooked rice or rice noodles

Instructions

1. In a large pot, heat coconut oil over medium heat. Add onion, garlic, ginger, and lemongrass. Saute for 2-3 minutes until fragrant.
2. Stir in green curry paste and cook for another minute.
3. Add vegetable broth and coconut milk. Bring to a simmer.
4. Add bell pepper, zucchini, mushrooms, and baby corn. Simmer for 15-20 minutes until vegetables are tender.
5. Stir in soy sauce, lime juice, salt, and pepper. Adjust seasoning to taste.
6. Discard lemongrass stalks.
7. Serve the soup hot over cooked rice or rice noodles.
8. Garnish with fresh cilantro, sliced red chili, and lime wedges.
9. Enjoy the aromatic Lemongrass Coconut Curry Soup!