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Coconut Cream Soup

Ingredients

2 tbsp canna coconut oil

2 cloves garlic, minced

1/2 red onion, finely chopped

1 tbsp fresh ginger, chopped

1 celery stalk, finely chopped

1 cup (250 mL) shiitake mushrooms, sliced thinly

1 1/2 cups (375 mL) vegetable broth

2 cans (14 oz each) coconut milk

2 small red chili peppers, minced

1 fresh lemongrass stalk left whole, top cut off and pounded to release aromatics

and flavors

1 fresh lemongrass stalk, top cut off and thinly sliced

Small handful of Thai basil leaves

Juice from 1 lime

Sea salt and fresh ground pepper

1/2 cup red bell peppers, julienned

Directions

  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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