Lemon Coconut Soup
Prep Time:
Cook Time:
10 Minutes
20 Minutes
Serves:
Level:
4
Easy
Ingredients
4–5cm fresh ginger
2–3cm fresh turmeric
2–3 large cloves garlic
a handful of fresh coriander
2 spring onions, quartered
1 red chilli, seeds removed
1 litre vegetable stock
400g coconut milk (tinned or homemade)
30g fresh lemon juice
2 tsp coconut sugar
2 Tbsp preservative-free fish sauce or coconut aminos
fine sea salt & pepper to taste
Optional 200–300g cooked chicken, shredded. OR shredded greens, kale, spinach, bow Choy when adding the stock. Can also be served over brown rice or rice noodles
extra sliced spring onions and coriander for garnish (optional)
Preparation
Finely chop ginger, turmeric, garlic, coriander, spring onions and chilli. Mix together in a bowl.
Place half of the mixture into a large saucepan. Add stock, bring to the boil then reduce heat and simmer for 10 mins.
Add coconut cream, lemon juice, coconut sugar, fish sauce. Season to taste with salt and pepper. Simmer for another 10 mins.
Add cooked chicken and simmer until warmed through.
Add remaining minced herbs, garlic, ginger, turmeric mixture, and stir through.
Pour into bowls, and garnish with extra spring onions and coriander if desired.