Coconut Lemongrass Bamboo Shoot Soup
Coconut lemongrass bamboo shoot soup is a flavorful and aromatic soup commonly found in Southeast Asian cuisines, particularly in Thai and Vietnamese cuisine. It combines the rich creaminess of coconut milk, the citrusy fragrance of lemongrass, and the unique texture of bamboo shoots to create a harmonious and satisfying soup.
Equipment
- 1 Soup pot
Ingredients
- 1 cup bamboo shoots sliced
- 1 cup mixed vegetables carrots, bell peppers, snow peas, etc.
- 1 lemongrass stalk bruised
- 1 can 13.5 oz coconut milk
- 3 cups vegetable broth
- 2 cloves of garlic minced
- 1 tablespoon cooking oil
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Fresh cilantro chopped for garnish (optional)
Instructions
- Heat the cooking oil in a soup pot over medium heat. Add the garlic and sauté until fragrant.
- Add the bamboo shoots and mixed vegetables to the pot and stir-fry for a few minutes.
- Pour in the vegetable broth and add the lemongrass stalk. Bring the soup to a simmer and cook for about 10 minutes until the vegetables are tender.
- Stir in the coconut milk and soy sauce. Simmer for an additional 5 minutes.
- Remove the lemongrass stalk from the soup before serving.
- Adjust the seasoning with salt and pepper according to your taste.
- Serve the soup hot, garnished with fresh cilantro if desired.