Coconut Lemongrass Soup | Vegan Recipe

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Picture a bright, aromatic soup that transports you straight to a tropical paradise. This Coconut Lemongrass Soup is not just a dish; it’s an experience filled with exotic flavors that tantalize your taste buds. The combination of creamy coconut milk and fresh lemongrass creates a beautiful harmony that warms you from the inside out.

This soup is perfect for both cozy nights at home and impressing guests at dinner parties. The vibrant flavors make it a delightful starter or a satisfying main dish. Trust me, once you try this recipe, you’ll find yourself making it again and again!

Delicious Coconut Lemongrass Soup

This Coconut Lemongrass Soup is a creamy and flavorful dish featuring fragrant lemongrass, tender vegetables, and rich coconut milk. The taste is a lovely balance of sweet and savory, with hints of citrus that brighten every spoonful.

Ingredients

1 tablespoon vegetable oil
1 onion, finely chopped
2 stalks lemongrass, trimmed and smashed
3 cloves garlic, minced
1 tablespoon ginger, minced
4 cups vegetable broth
1 can (14 oz) coconut milk
2 cups mushrooms, sliced
1 red bell pepper, sliced
1 cup snap peas
2 tablespoons soy sauce
1 tablespoon lime juice
Fresh cilantro for garnish
Chili flakes for garnish (optional)

Instructions

Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the smashed lemongrass, garlic, and ginger. Cook for another 2 minutes until fragrant.
Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 10 minutes to infuse the flavors.
Remove the lemongrass stalks and add the coconut milk, mushrooms, bell pepper, and snap peas. Simmer for another 10 minutes until the vegetables are tender.
Stir in the soy sauce and lime juice, tasting and adjusting seasoning as needed.
Serve hot, garnished with fresh cilantro and a sprinkle of chili flakes for an added kick.