Straight from the pages of Thrive Energy Cookbook, this Thai coconut soup has it all—enough plant-based nutrition to make this soup a full meal and just enough heat to warm you up on a cool winter evening. Thrive Energy Cookbook is packed with 150 plant-based, nutrient dense, whole food recipes developed within the Thrive nutritional philosophy. Purchase your own copy of Thrive Energy Cookbook.
This fragrant soup with Thai aromatics and flavors combines nutrient dense shiitake mushrooms and red bell peppers.
- Thrive Energy Cookbook by Brendan Brazier
- Publisher: DaCapo Press
- 1 Tbsp sesame oil
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- ½ red onion, finely chopped
- 1 Tbsp fresh ginger, chopped
- 1 celery stalk, finely chopped
- 1 cup shiitake mushrooms, sliced thinly
- 1½ cups vegetable broth
- 2 cans (14 oz/400 ml 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
- ½ cup red bell peppers, julienned
Heat up the sesame and olive oil in a large pot and sauté the garlic, onion, ginger, celery, and mushrooms until translucent, about 4 to 6 minutes.
Add the vegetable broth, coconut milk, chili peppers, and lemongrass stalks. Allow to simmer over low heat for at least 10 minutes.
Add salt and pepper to taste. Add the Thai basil leaves and lime juice and serve garnished with julienned red bell peppers.