1 Small pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Fine grater, 1 Blender, 1 Citrus juicer
1 Remove the roots and peel off the hard outer parts of the lemongrass stalk. Finely chop the soft, inner parts of the stalk.
2 Peel and finely grate the ginger. Squeeze juice from the lemon.
3 In a small pot, bring the ginger, honey, 1 tablespoon lemon juice and the chopped lemongrass to a boil, then continue to boil for 1 minute and remove from heat. Let cool completely. (Mixture can be refrigerated, covered, overnight.)
4 Rinse the peaches, wipe dry, halve and remove the pit. Cut peaches into pieces.
5 Puree the peach pieces, honey-lemongrass mixture, yogurt and soy-rice drink in a blender until smooth. Pour into glasses and serve.