Coconut Cream Soup

Cooking & Baking, Soups and Salads


  1. Heat up the coconut oil in a large pot and sauté the garlic, onion, ginger, celery, and mushrooms until translucent, about 4 to 6 minutes.
  2. Add the vegetable broth, coconut milk, chili peppers, and lemongrass stalks. Allow to simmer over low heat for at least 10 minutes.
  3. Add salt and pepper to taste. Add the Thai basil leaves and lime juice and serve garnished with julienned red bell peppers.
  4. Serve immediately.

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