Ginger Lemongrass Coconut (Printable)
Fragrant ginger and lemongrass in creamy coconut milk, brightened with lime and cilantro for a vibrant comfort bowl.
# What You'll Need:
→ Vegetables & Aromatics
01 - 1 tablespoon coconut oil
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh ginger, peeled and sliced
05 - 2 stalks lemongrass, trimmed and smashed
06 - 2 medium carrots, sliced
07 - 1 red bell pepper, julienned
→ Broth & Base
08 - 4 cups vegetable broth
09 - 1 can (13.5 fl oz) full-fat coconut milk
10 - 2 tablespoons soy sauce or tamari (gluten-free option)
11 - 1 teaspoon maple syrup or sugar
→ Finishing Ingredients
12 - Juice of 1 lime
13 - 1/2 teaspoon sea salt, or to taste
14 - Fresh cilantro, chopped (for garnish)
15 - Sliced red chili or chili oil (optional, for garnish)
# Directions:
01 - Heat coconut oil in a large pot over medium heat. Add the diced onion, minced garlic, sliced ginger, and smashed lemongrass stalks. Sauté until the onion becomes translucent and fragrant, about 3 to 4 minutes.
02 - Add the sliced carrots and julienned bell pepper to the pot. Continue sautéing for 2 to 3 minutes until the vegetables begin to soften.
03 - Pour in the vegetable broth and bring to a gentle simmer. Cover the pot and let it simmer for 15 minutes to allow the flavors to develop.
04 - Stir in the coconut milk, soy sauce or tamari, and maple syrup. Continue simmering for another 5 minutes. Remove and discard the lemongrass stalks and ginger slices.
05 - Add the lime juice and sea salt, adjusting to taste. Stir well to combine all the flavors.
06 - Ladle the soup into bowls. Garnish with fresh chopped cilantro and sliced red chili or a drizzle of chili oil if desired.
# Expert Tips:
01 -
- It takes one pot and zero fancy technique, yet tastes like something you would pay sixteen dollars for at a restaurant.
- The lemongrass and ginger make your kitchen smell so good that your neighbors might start showing up at your door around dinner time.
- It is vegan and gluten free without trying to be either, which means it works for almost everyone at your table.
02 -
- Do not skip removing the lemongrass and ginger before serving because biting into a fibrous piece of either one will ruin the experience completely.
- The soup tastes even better the next day after the flavors have had time to deepen and settle in the fridge overnight.
03 -
- Smash the lemongrass stalks with the flat side of a heavy knife or a rolling pin before adding them, because unsmashed stalks release barely any flavor and you will wonder why your soup tastes flat.
- Full fat coconut milk is nonnegotiable here because the lower fat versions break and thin out the broth, leaving you with something that tastes like sad water instead of velvety comfort.