Lemongrass and Coconut Soup

non-veg non-veg Gluten Free | Low GI Low Carb | Grain Free | Lactose Free | Vegan

Serves 3-4

Lemongrass and Coconut Soup

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.


  • 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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