Vegan coconut lemongrass soup: deliciously creamy, sweet-spicy soul food
Thai vegan coconut lemongrass soup made with red curry paste, coconut cream, sugar snaps, mushrooms, fresh coriander, potato and asparagus
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Ingredients
- 2 cans coconut milk
- 2 tbs coconut cream
- 2 inches of sliced ginger
- 2 shallots
- 2 cloves garlic
- 3-4 pieces of fresh Galangal (or powder)
- 2 tsp red curry paste
- 1 tsp coconut oil
- 2-3 asparagus
- 1 potato
- handful of sugar snaps
- 2 2/3 cups / 200 grams mushrooms
- Sea salt or himalaya salt
- 2 cups / 680 grams Thai Jasmine rice
- 1 cup fresh coriander
- 1 lime
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