Ginger Lemongrass Soup with Coconut Milk | Cooking On The Weekends

Name: Ginger Lemongrass Soup with Coconut Milk
Prep time: 20 min
Cook time: 1 h
Total time: 2 h 5 min
Yield: 6
Ingredients: 3 2 tablespoons smashed garlic cloves; 1/2 cup Basil, loosely packed small leaves; 1 1 1/2 cups cups Carrots; 1 cup Cilantro, loosely packed leaves; 1/2 cup Ginger, fresh; 4 stalks Lemongrass; 1 Lime, juice of; 2 cups Mung bean sprouts; 1 1/2 cups Red bell pepper; 3/4 cup Scallions; 1 1/2 cups Coconut milk; 8 cups Vegetable stock; 1 Salt; 1 tablespoon (or to taste) curry paste (red or yellow) if desired for a kick

3 ratings

· 2hr 5min · 6 servings

Ginger Lemongrass Soup with Coconut Milk is a vegan pot of soothing comfort that you won’t be able to get enough of. It's perfect for when it’s cold outside, if you're feeling under the weather, or simply for a delicious and healthy meal.

Valentina K. Wein (CookingOnTheWeekends)

Ginger Lemongrass Soup with Coconut Milk | Cooking On The Weekends

Ingredients

1 Comment

Ginger Lemongrass Soup with Coconut Milk | Cooking On The Weekends

Ingredients

1 Comment