If you’re searching for a dish that brings a taste of the tropics to your table, look no further than this Coconut and Lemongrass Infused Soup. This recipe is perfect for those seeking specialty soups that tantalize the taste buds with their unique flavor profile. It’s a delightful blend of creamy coconut milk and fragrant lemongrass, creating a warm and soothing experience.
This soup is not just a meal; it’s an experience that transports you straight to a sun-kissed paradise. Whether you’re enjoying it on a rainy day or serving it up for friends, this Coconut and Lemongrass Infused Soup is sure to impress and satisfy.
A Refreshing Coconut and Lemongrass Infused Soup
This Coconut and Lemongrass Infused Soup is a fragrant and creamy dish that combines the richness of coconut milk with the zesty notes of lemongrass. It’s light yet fulfilling, making it a perfect appetizer or a light main course.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk lemongrass, trimmed and chopped
- 1 teaspoon ginger, grated
- 4 cups vegetable or chicken broth
- 1 can (13.5 oz) coconut milk
- 1 cup mushrooms, sliced
- 1 red bell pepper, diced
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the minced garlic, chopped lemongrass, and grated ginger, cooking until fragrant.
- Pour in the broth and bring to a boil. Reduce heat and simmer for about 10 minutes to allow the flavors to meld.
- Add the coconut milk, mushrooms, and bell pepper, cooking for an additional 5-7 minutes until the vegetables are tender.
- Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 220kcal
- Fat: 16g
- Protein: 4g
- Carbohydrates: 18g
