Vegetable Soup with Coconut Milk and Lemongrass
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- Ingredients
- 600 grams predominantly waxy potatoes
- 200 grams carrots
- 400 grams Pumpkin (such as Hokkaido)
- 2 onions
- 1 garlic clove
- 10 grams fresh ginger
- 1 red chili pepper
- 3 Tbsps Canola oil
- 1 tsp ground Turmeric
- 600 milliliters Vegetable broth
- 250 milliliters unsweetened Coconut milk
- salt
- 1 Lime (juice)
- 2 Lemongrass
- fresh Thai basil (for garnish)
Preparation steps
1.
Rinse, peel and cut potatoes and carrots into 1 cm (approximately 1/2 inch) cubes. Rinse and halve pumpkin, remove seeds and dice flesh. Peel and finely chop onions, garlic and ginger. Rinse and halve chile lengthwise, remove seeds and ribs, and finely chop. In a large saucepan, sauté onion and garlic in canola oil until softened.
2.
Add ginger, chile pepper, turmeric and vegetables. Sauté briefly. Add vegetable stock. Cover and simmer until vegetables are tender, about 25 minutes. At the end of the cooking time, add coconut milk. Season with salt and lime juice. Serve in hollowed coconuts, if desired, garnished with lemongrass stalks and Thai basil sprigs.
