Coconut Lemongrass Soup with Ginger
Refreshing and healing, this soup is amazing when you’re feeling under the weather or are looking to get in more nutrients, deliciously. It’s easily tailored to fit your tastes or current fridge situation. Have leftover sweet potato or cooked carrots? Dice them up, toss it in and top the soup with hemp seeds for a plant powered pit stop. Have wild salmon leftover? Toss it in in place of the hemp seeds, or add in a farm egg. Aside from being easy and versatile, this soup is also rich in potassium thanks to the coconut! Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
- 1 stalk of lemongrass split
- 1 thumb size knob of ginger sliced
- 2 lime leaf available in Asian markets
- ½ cup cilantro leaves and stems
- 4 cups cold water
- 1 lime juiced
- Can of lite coconut milk
- 1 cup oyster mushrooms
- 1 bunch of scallions sliced thin
- sea salt to taste
Instructions
Directions
- In a small stockpot add the lemongrass, ginger, lime leaf and cilantro stems. Cover with water and simmer for 40 minutes over low heat. Strain out the aromatics and return the broth to the pot.
- Add the coconut milk, oyster mushrooms and lime juice. Add sea salt to taste.
- Garnish with scallions and cilantro leaves.