Coconut Lemongrass Soup
July 20, 2022
This delicious side dish is bursting with aromatic and zesty flavors, and can be served warm or chilled. There's sweet, sour, and spice in every spoonful with coconut, lemongrass, Thai chilis, and ginger blended together and then mixed with mushrooms, Bok choy, cilantro, and lime.
- Yields: 2 servings
Ingredients
2 lemongrass stalks (lighter part of the stalk)
2 Tbsp Mekhala Organic Green Curry Paste
2 Tbsp Lakanto Golden Monkfruit Sweetener®
1 cup shiitake mushrooms, sliced
Directions
1In a medium pot, combine the entire can of coconut cream (including liquid) with vegetable broth. Bring to a boil.
2Smash lemongrass stalks with a mallet or small pot, breaking the ends a bit until the inside is exposed. Add it to the pot.
3Add curry paste, Thai chilis, ginger, monkfruit sweetener, and onion to the pot. Stir slightly. Turn heat down to a simmer and cover for 10 to 15 minutes.
4Take out lemongrass stalks and ginger.
5Add shiitake mushrooms and bok choy. Simmer for 10 minutes.
6Turn off heat and stir in lime juice.
7Serve in a bowl and top with cilantro leaves. This soup is great served warm or chilled.
