ISHA RECIPE

Tangy Lemongrass Vegetable Coconut Soup

Serves 4

INGREDIENTS

Herb-Infused Coconut Base:

10-cm piece of galangal, thinly sliced

4 stalks of lemongrass, gently bruised and cut into 1-cm sections

12–14 kaffir lime leaves, gently torn

200 ml water

800 ml coconut milk

Vegetables:

1/2 red bell pepper, diced

1/2 green bell pepper, diced

2–4 fresh red chilies, finely chopped (adjust based on spice preference)

1 1/2 cups finely sliced cabbage

2 large carrots, chopped into bite-sized pieces

200 grams oyster or button mushrooms, cleaned and sliced

2 small tomatoes, quartered

Flavor and Seasoning:

2 teaspoons salt (adjust as needed)

1 teaspoon finely grated palm sugar or jaggery

2 ½ tablespoons fresh lime juice, to taste

1 tablespoon coconut oil

1–2 teaspoons red chili paste (optional, adjust based on spice preference)

For Garnish:

Fresh coriander leaves, chopped

Kaffir lime leaves, torn

METHOD

  • In a large saucepan, combine the galangal slices, lemongrass sections, and torn kaffir lime leaves with 200 ml of water.
  • Heat over medium heat until it begins to simmer; then maintain a gentle simmer for 10–15 minutes.
  • Add 800 ml of coconut milk, reduce the heat to medium-low, and gently simmer for 5–10 minutes without boiling.
  • Carefully strain out the aromatics and keep the fragrant coconut base.
  • Return the infused coconut milk to the saucepan and add 1 tablespoon of coconut oil.
  • Add the diced red and green bell peppers, red chilies, cabbage, carrots, and sliced mushrooms.
  • Season with salt and add the optional red chili paste if using.
  • Bring the soup to a gentle simmer and cook until the vegetables and mushrooms are tender and the flavors meld, approximately 10 to 15 minutes.
  • Stir in the grated palm sugar or jaggery, allowing it to dissolve fully.
  • Adjust the seasoning with lime juice and additional salt to taste, balancing sweetness and acidity to your preference.
  • Remove the soup from the heat.
  • Garnish each serving with freshly chopped coriander leaves and torn kaffir lime leaves for an aromatic finish.
  • Serve hot. Enjoy the creamy and flavorful soup on its own or alongside a bowl of rice.