Description
A heartwarming soup combining lemongrass and coconut milk with fresh vegetables for a cozy experience.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 stalk lemongrass, chopped
- 1 inch piece of ginger, grated
- 4 cups vegetable broth
- 1 can coconut milk
- 2 cups mixed vegetables (like carrots, bell peppers, and green beans)
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1 lime, juiced
- Fresh cilantro, for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.
- Stir in the chopped lemongrass and grated ginger, cooking for another 2 minutes until fragrant.
- Pour in the vegetable broth and coconut milk, bringing the mixture to a boil.
- Add the mixed vegetables and simmer for about 10-15 minutes, until the vegetables are tender.
- Stir in the soy sauce and salt, adjusting to taste as needed.
- Remove from heat, add lime juice, and garnish with fresh cilantro before serving.
Notes
This soup can be stored in the fridge for up to 4 days and freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg