Spiced Coconut & Lemongrass Soup

Bright yellow Spiced Coconut & Lemongrass Soup in an elegant bowl, garnished with coriander, next to a spoon and linen napkin, with a softly blurred background.
Spiced Coconut & Lemongrass Soup

Introduction

Embrace a delightful journey into the world of vegan Asian cuisine with this Spiced Coconut & Lemongrass Soup. This recipe is a harmonious blend of creamy coconut, vibrant spices, and aromatic lemongrass, guaranteed to warm your soul and tickle your taste buds.

Ingredients

  • 1 tbsp coconut oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp freshly grated ginger
  • 2 stalks lemongrass, tough outer layers removed, finely chopped
  • 1 red chili, deseeded and finely sliced
  • 1 tsp turmeric powder
  • 1 tsp curry powder
  • 400 ml canned coconut milk
  • 1 liter vegetable broth
  • 200 g firm tofu, cubed
  • 100 g shiitake mushrooms, sliced
  • 1 tbsp soy sauce
  • Juice of 1 lime
  • Fresh coriander, chopped, for garnish
  • Salt and pepper to taste

Instructions

  1. Heat the coconut oil in a large pot over medium heat.
  2. Add the onion, garlic, ginger, lemongrass, and red chili. Sauté until the onion is translucent.
  3. Stir in the turmeric and curry powder, cooking for another minute until fragrant.
  4. Pour in the coconut milk and vegetable broth, bringing the mixture to a boil.
  5. Reduce heat and add the tofu and shiitake mushrooms. Simmer for 20 minutes.
  6. Stir in the soy sauce and lime juice. Season with salt and pepper.
  7. Serve hot, garnished with fresh coriander.

Enjoy this comforting and flavorful Spiced Coconut & Lemongrass Soup as a standalone dish or pair it with a light salad for a fulfilling meal. It's perfect for any season, offering a taste of Asian tradition with a vegan twist.

Hiroshi

Additional Information
NutritionfactsCalories: 250 per serving, Fat: 18g, Carbohydrates: 20g, Protein: 8g 
Preparation Time40 minutes 
Allergy InformationContains soy, coconut