Lemongrass Soup

Lemongrass Soup 01

No long story to go with today’s recipe – lucky you, eh! Old recipe from a German food mag that no longer exists. Extremely easy. Ready in 25 minutes. Perfect for all seasons. Very delicious. What more does one need!? (Notice how I still manage to cram four pictures into this short post…)

Lemongrass Soup 02

Lemongrass Soup

  • Servings: 5
  • Difficulty: easy
  • Print

3 shallots
100 g ginger
3 stalks lemongrass
2 tbsp oil
1 small red chilli
800 ml vegetable stock
300 ml coconut milk
freshly ground pepper
coriander leaves for garnishing

Lemongrass Soup 03

Peel shallots and dice finely. Peel ginger and chop roughly. [Lazy person that I am, I chucked both in the food processor together.]

Wash lemongrass stalks and cut into rings.

Heat oil in a non-stick pan and fry shallots, ginger and lemongrass for a couple of minutes, then add the chilli (whole), vegetable stock and coconut milk.

Bring to a boil, then simmer at medium heat for about 10 minutes.

Pour soup through a sieve, then season with salt and pepper.

Before serving, create foam by using an immersion blender. [Alternatively, use a milk frother.] Pour soup into small bowls or mugs, and serve sprinkled with coriander leaves. Serve with grissini, crackers, or toasted bread.

Lemongrass Soup 04