Have you cooked with lemongrass, yet? It has a bright and complex flavor that pairs perfectly with coconut soups, like this one with sliced mushrooms and fresh lime. We kept this soup simple, it’s dairy and meat-free while full of healthy fats.
Prep Time: 5 minutes
Cooking Time: 10 minutes
1 tablespoon coconut oil
1 fresh lemongrass stalk, outer leaf removed & minced
1 garlic clove, peeled & minced
½ cup cremini mushrooms, sliced
1 cup of canned coconut crème
2 cups of vegetable stock
2 teaspoons sea salt
Juice from ½ fresh lime
½ cup fresh cilantro
2 teaspoons dried red pepper flakes
Add coconut oil to a medium pot set to medium-low heat.
Add minced lemongrass and minced garlic and allow to sear and soften in the coconut oil for about 2 minutes.
Add sliced mushrooms and sauté until soft, about 5 minutes.
Add coconut crème, vegetable stock, sea salt and lime juice, and simmer together until everything is heated through about 3 minutes.
Serve between two, garnishing with fresh cilantro and dried red pepper flakes, storing any leftovers in the fridge for up to 3 days.
Net Carbs: 5