Kripalu Recipe: Coconut Lemongrass Soup

Coconut milk is not only a tasty, creamy substitute for cow’s milk, it’s also rich in fiber, vitamins, and minerals, and contains healthy saturated fat. Enjoy this vegan Kripalu Recipe with a Thai twist.

Serves four.

3 1/2 cups vegetable stock
1 3/4 cups organic coconut milk
2 slices ginger root
1/2 teaspoon chili flakes
1 8-inch stalk fresh lemongrass
1 carrot, sliced
1 cup cauliflower florets
1 teaspoon sea salt
1 large mushroom, sliced
2 tablespoons lime juice
1/4 cup cilantro leaves
2 scallions, white and green parts, thinly sliced

Combine the vegetable stock, coconut milk, ginger, and chili flakes in a 4-quart soup pot over low heat.

Lightly pound the lemongrass stalk and add it to the soup pot. Heat the mixture gently, without boiling, and simmer about 20 minutes to release the lemongrass flavor.

Add the carrot, cauliflower, and salt and continue to cook on low until the vegetables are tender.

Remove the lemongrass and add the mushroom slices. Gently simmer a few more minutes. Add the lime juice and garnish with cilantro and scallions. Serve hot.