Creamy Coconut, Lime and Lemongrass Soup

One of my most favourite things in winter is homemade soup. It is so comforting, nutritious (in most cases) and warms you from the inside out. I absolutely love it! This creamy coconut, lime, and lemongrass soup is one of my favourites. Absolutely delicious, nutritious and relatively easy to make. This recipe makes about three generous servings and takes approximately 30-45 minutes, depending on his quick you are with a knife!

Ingredients

  • 1 litre of vegetable stock (Massel Reduced Salt Vegetable stock is my favourite brand as there is no added MSG, or I make my own – easy to do)
  • 2 cans of coconut milk
  • 10-12 kaffir lime leaves, torn into smaller pieces
  • 4 cloves of garlic, peeled and pounded until cracked open
  • 6 stalks of lemongrass, just the white parts, pounded until cracked and open
  • 2 fresh limes, juiced
  • 1 red capsicum, seeded and sliced
  • Handful of coriander (peel some leaves from the tips for garnish and set aside) 125g tinned organic baby corn
  • 1 bunch baby bok choy, trimmed and leaves separated
  • 1 chilli (depending on how hot you want it), cut into small pieces
  • 50g ginger, peeled, cut into small pieces and pounded until split and cracked open
  • Handful of sliced mushrooms
  • 1 small tin of corn
  • 1 slab of tofu (or as much as desired)
  • 2 Tbsp Tamari Sauce
  • 1 Tbsp Palm Sugar
  • Puffed corn (optional as garnish)
  • Cashews DSC01899



Method

  1. Add coconut milk, lemongrass, garlic, coriander stalks, ginger, chilli, sugar and kaffir lime leaves to a large saucepan over medium heat and bring to the boil. Reduce heat and let simmer for 15 minutes with the lid on.
  2. Strain soup into a large bowl and throw out all the solids caught in the strainer. Return liquid to saucepan and simmer lightly.
  3. Add the lime juice, tamari, mushrooms, tofu, bok choy, corn, capsicum and vegetable stock. Only add the stock until you reach the desired consistency – you may not want a litre.
  4. Simmer for five minutes or until the vegetables are cooked slightly.
  5. Serve immediately and season with cracked pepper. Add cashews, coriander leaves, extra lime and puffed corn for garnish or if desired.

Hope you enjoy it!

1 Comment

  • brittany says:

    Hi Anna,
    I made this recipe last night and it was AHHHMAZING! So tasty and light. My picky partner loved it.
    Thank-you!

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