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Lemongrass soup

Lemongrass Coconut Soup

Course Soup
Cuisine Caribbean
Author Leigh-Ann Martin

Ingredients

  • 2 stalks of lemongrass cut into 1-inch pieces
  • 1 can organic coconut milk
  • 2 cups organic vegetable broth
  • 5 cloves garlic crushed
  • 2 green onions small chop
  • ½ large onion small chop
  • 1 pimento pepper small chop
  • 1 tsp. ginger small chop
  • 2 bay leaves
  • 3 sprigs of thyme
  • 1 scotch bonnet pepper whole
  • Coconut yogurt
  • 1 Tbsp. coconut oil

Preparation

  1. Over high heat in a medium saucepan, add the coconut oil.  To the hot oil, add the lemongrass, onions, green onions, ginger, garlic, bay leaves, both peppers and thyme.  Sweat for two minutes before adding the stock and coconut milk.  Bring to a boil, cover the pot and turn the heat low.
  2. Allow to simmer for 40 minutes. Remove from heat, strain and set back on the fire.  Add 1 heaping tablespoon of yogurt and taste for additional seasoning. Serve hot.

Cook's Notes

I had no real reason for using the coconut oil but it enhanced the coconut flavour of the dish. -You can use half the scotch bonnet pepper to cut down on the heat. - Right after the soup cooled, I placed half in the freezer to eat at a later date.