Gluten Free | Low GI | Low Carb | Grain Free | Lactose Free | Vegan
Serves 3-4
| INGREDIENT | QUANTITY | GLYCEMIC INDEX | LEVEL |
|---|---|---|---|
| Lemongrass | 2 stalks, white part | <35 | Low |
| Kaffir Lime | 6-7 leaves | <10 | Negligible |
| Thai Bird Chilies | 3 in number, slit | 0 | Nil |
| Galangal or Garlic | 2 slices or 2 Tsp., minced | <20 | Very Low |
| Garlic | 2 Tsp., minced | <20 | Very Low |
| Mushrooms | 250g, in halves | <10 | Negligible |
| Coconut Oil | 2 Tbsp. | 0 | Nil |
| Vegetable Stock | 1 Litre | <50 | Low |
| Coconut Milk | 350ml | <35 | Low |
| Lime | 1 in number, juiced | <10 | Negligible |
| Salt and Pepper | To taste | 0 | Nil |
| Coriander | For garnishing | <10 | Negligible |
Note: All ingredients used should be organic, free from pesticides and Non-GMO.
Method:
- Heat the oil in a deep bottom pan and add lemongrass (smashed), galangal, garlic and chilies. Stir frequently while frying till the aromas are released.
- Now add in the mushrooms and cook till soft.
- Once the mushrooms are cooked, add in the coconut milk and bring to a boil and then simmer.
- After a few minutes, add the vegetable stock and bring to a boil and then simmer for a few minutes on low heat.
- Add salt and pepper as per taste.
- In the same pan add juice of 1 lime and mix thoroughly.
- Garnish the soup with fresh sprigs of coriander generously. ENJOY!
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