Fragrant Coconut and Lemongrass Soup

September 20, 2015

Homespun Capers Fragrant Coconut and Lemongrass Soup

We’ve had some absolutely wonderous weather this past week in Melbourne! Sunny and in the low 20s, the days have been breathtaking but the evenings still reminiscent of the last few months of winter. 

This light and fragrant soup is just what I want to eat on a cool spring evening. An aromatic coconut broth infused with lemongrass, galangal, and lime leaf, and with a hint of chilli and ginger for good measure. Sweet and crunchy snow peas, and fresh coriander seal the deal. It’s a very therapeutic and nourishing broth, not to mention soothing and comforting. 

Galangal is a root similar to ginger that is used in Thai and other South East Asian cuisine, most famously in a coconut milk based chicken soup called tom kha gai. It has a citrus note and is less hot than ginger, and adds a lovely aromatic note to this broth. I hope you enjoy this one as much as I do! Xx

Homespun Capers Fragrant Coconut and Lemongrass Soup

Homespun Capers Fragrant Coconut and Lemongrass Soup Homespun Capers Fragrant Coconut and Lemongrass Soup

Fragrant Coconut and Lemongrass Soup

  • Servings: 3-4
  • Time: 30min
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Galangal is an aromatic root similar to ginger but with a flavour that is less hot and more citrus. You can find both lime leaves and galangal at Thai or Asian grocers, but if you are unable, you can substitute galangal by doubling the ginger quantity. Kaffir lime leaves have a heady aromatic citrus fragrance and are unfortunately hard to substitute – but you could try some lime zest if you are unable to get your hands on any. This is quite a light soup, but can be bulked up by the addition of tofu or some cooked rice or noodles. 

Prep time: 10 min
Cook time: 20 min

Adapted from “Restorative Coconut Broth” by Anna Jones in A Modern Way To Eat.

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Fragrant Coconut and Lemongrass Soup

150g | 1 medium onion, peeled and quartered
2 garlic cloves, bashed and peeled
1 tbls coconut oil
4 lemongrass stalks, sliced up on the diagonal
6 kaffir lime leaves, torn
10g | 1 inch piece of ginger root, roughly chopped
25g | thumbs size piece of galangal root, roughly chopped (or additional 10g of ginger)
1 large red chilli, roughly chopped (or 2 tsp dried red chilli flakes, optional)
2 tbls coconut sugar
2 cups vegetable stock
2 400g cans coconut milk
100g fresh greens (i.e. spinach), shredded
100g snow peas, vein removed and sliced into bite sized pieces
150g enoki mushrooms (or other mushroom, i.e. oyster), cleaned and separated
1.5 tbls tamari or soy sauce
Juice of 2 limes
Sea salt, to taste

50g fresh coriander (cilantro) leaves
2-3 spring onions, finely sliced
Cooked brown/black rice, rice noodles, soba noodles, sliced tofu, to serve (optional)

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In a large saucepan over high heat, cook the onion and garlic in the coconut oil till starting to soften – 3 min. Add the aromatics, coconut sugar and stock to the pan and bring to a boil. Then add the coconut milk and bring to a gentle simmer, before lowering the heat and letting the milk infuse with all the spices for 15 min. Beware of letting the coconut milk come to a full boil, as it may split.

Once infused, strain the soup into a large bowl and discard the aromatics. Return the broth to the same saucepan and simmer over a low heat. Add the greens, snow peas and mushrooms and cook for a couple of minutes till wilted. Remove from heat and add the tamari and lime juice. Taste and season with salt if desired – this will depend on the saltiness of your stock.

To serve, ladle into bowls and top with the coriander and spring onion. If you’re particularly hungry, consider serving over some cooked brown/black rice, rice noodles or soba. You can also add some sliced tofu to make it more substantial.

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5 Comments

  • Reply gailbrownephotography September 20, 2015 at 2:12 pm

    love the chopped lemongrass and veg pic very nice Lib xxx

    • Reply Liberty September 20, 2015 at 2:17 pm

      Thanks mum xxx

  • Reply Anna Daftari September 20, 2015 at 7:15 pm

    This looks super jummy <3 Is that a different sort of ginger ? Because yours is red :D haha love your blog ! Love, Anna xx
    https://annadaftari.wordpress.com/

    • Reply Liberty September 20, 2015 at 7:22 pm

      Hi! Thanks so much! Yes, it is a relative of ginger called galangal – it’s less hot with more of a citrus taste :)

  • Reply aspoonfulofnature September 21, 2015 at 12:51 am

    looks super yummy!!

    https://aspoonfulofnature.wordpress.com/

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