This Thai-inspired, lemongrass infused coconut mushroom soup is a bright and flavorful way to start any meal. Ready in about 20 minutes!
Author: Katherine Martinelli
Recipe Type: Soup
Yield: 4 to 6 servings (appetizer)
Ingredients
1 (12-14 ounce) can coconut milk
32 ounces (4 cups) vegetable stock
3 pieces root end lemongrass (bottom 3-4 inches), bruised
6 ounces white button mushrooms, sliced
½ cup chopped cilantro
2 tablespoons lime juice
Directions
Put the coconut milk, vegetable stock, and bruised lemongrass in a pot and simmer over medium-low heat for 10 to 15 minutes, until the liquid is infused with lemongrass flavor. Remove the lemongrass.
Add the mushrooms and cook for another 5 minutes, until just softened.
Remove from the heat and stir in the cilantro and lime juice. Serve immediately.
Notes
Gluten free, Parve, Vegetarian, Vegan
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/recipe/2012/thai-coconut-soup/