Lemongrass is used in Asian cuisine and offers a distinct citrus flavour while providing numerous health benefits including cleansing and detoxification. This soup is a perfect remedy for post-holiday, post-party, post-over-indulgence blues. It warms you from the inside out and will leave you feeling rejuvenated!
Want to learn more on the benefits of lemongrass? Check out this site for some more interesting info.
Prep time: 10 minutes
Cook time: 25-30 minutes
3 garlic cloves minced
2 Tbsp fresh ginger minced
1 c mushrooms sliced
1 red pepper julienned
2 stalk lemongrass, outer leaves removed, rinsed, cut into four
4 c vegetable broth
1 Tbsp + 1 tsp Thai red curry paste (or more to taste)
1/2 c bamboo shoots
1/2 zucchini spiralized into noodles*
1/2 can coconut milk
1/2 c chopped cilantro
*I like to throw in some zoodles (zucchini noodles) for additional texture and nutrients, but it is not typically served in lemongrass soup.
- Prepare vegetables: Mince garlic and ginger, chop scallions, mushrooms, red pepper, cilantro and lemongrass.
- Pour about one tablespoon of olive oil in a large pot or Dutch oven on medium-low heat. Add scallions. After about a minute, add ginger and garlic.
- Once the ginger and garlic have become fragrant, add mushrooms and red peppers. Cook until vegetables have begun to soften.
- Add vegetable broth, lemongrass stalks, bamboo shoots, zucchini noodles (if using) and garlic chilli sauce. Bring to a boil and simmer for 15-20 minutes.
- Remove from heat and add coconut milk, cilantro and lime. Taste broth and add more chilli sauce if desired. Serve hot with pita or spring rolls.