Comforting Coconut and Lemongrass Soup

This comforting soup is made with a fragrant broth of coconut milk, lemongrass, ginger, and garlic. It's the perfect way to warm up on a cold day, and it's also vegan and gluten-free.

I first tasted this soup in Thailand, where it's a popular street food. I was immediately hooked by its rich, flavorful broth and its comforting warmth. I've since recreated the soup at home many times, and I've found that it's the perfect way to use up leftover coconut milk. It's also a great way to get your daily dose of vegetables.

Prep time: 10 | Cook time: 20 | Serves: 2

Ingredients

• 1 tbsp coconut oil
• 1 stalk lemongrass, finely chopped
• 1 tbsp finely chopped ginger
• 1 clove garlic, minced
• 1 can (13.5 oz) coconut milk
• 2 cups bone broth (or vegetable broth for a vegan option)
• 1/2 tsp ground turmeric
• 1/4 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. In a large saucepan over medium heat, melt the coconut oil.
2. Add the lemongrass, ginger, and garlic and cook until fragrant, about 2 minutes.
3. Stir in the coconut milk, bone broth, turmeric, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the soup has thickened to your desired consistency.
5. Serve warm and enjoy.

Why It Works

• The coconut milk gives the soup a rich, creamy texture.
• The lemongrass, ginger, and garlic add a fragrant, savory flavor.
• The turmeric gives the soup a warm, golden color.
• The salt and pepper balance out the flavors and add a touch of spice.
• The soup is simmered until it's thickened to your desired consistency, so you can make it as thick or thin as you like.