Lemongrass coconut Thai soup

I rarely make soups based on recipes. I have my own way of doing them, which of course I love the most, and I usually, only change the veggies for diversity. But this time while looking through one of my recipes book I found this very appealing thai soup. It’s definitely different from what we are used to in my country, this is why I wanted to try it out. I actually intended to make it for a long long time, but I couldn’t find lemongrass at supermarkets until not long ago.

This soup has a very pleasant, exotic taste given by coconut, lemongrass and ginger. In fact I think I’d add just a little ginger next time, since it covered a little too much the rest of flavours.

For this soup you’ll need:
• olive oil
• 1 can coconut milk
• 3 lemongrass
• 1 chilli pepper
• 1 medium onion cut in pieces
• slices of 4 garlic cloves
• slices of ginger(I wouldn’t add too much, maybe half of garlic quantity)
• various veggies chopsticks like: carrot, parsley, parsnip, celery(I’ve also added some peas)
• coriander
• slices of lemon


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Fry, at lowest heat, the chopped onion, garlic, ginger, chilli pepper and lemon grass cut in half, in a little olive oil, in a pot. Let them melt for a couple of minutes and stir. Add water and boil. Add the veggies, coriander and the coconut milk. Boil until veggies are done. This soup is best to be served hot, with slices of lemon. Very delicious, I really loved it!

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