It’s been a while since we dove into some kitchen creations so I have this little gem of goodness to offer you. I have made this lemongrass coconut vegetable soup at least once a month for the last six months. The lemongrass makes it feel fancy, the coconut milk adds a touch of rich decadence and random assortment of veggies make it very accessible even if all you have are fridge bits kicking around.
I reignited my passion for lemongrass with my Red Thai Curry and so I consider this recipe a simpler version. It fulfills on all the flavour notes, but you can basically set-it and forget it and it’s ready.
The taste of lemongrass, a super anti-microbial, immune supportive herb, always takes me back to Balenbouche Estate in St. Lucia where I used to run my retreats. The hedges that lined the driveway were lemongrass and every morning fresh brewed lemongrass tea would be ready for us.
At my local market, lemongrass is always sold in bundles of three, and as this recipe calls for just two stalks, I use the third one to make this special tea. Adding a little honey, turmeric and almond milk to the lemongrass tea makes for a power-packed warming elixir that is well worth trying!
This lemongrass coconut soup can be converted into a full meal with the addition of chicken or tofu and is really awesome with some black rice added as well. Make it your own and enjoy.