Thai Coconut Lemongrass Soup

Ingredients

• 1 can full-fat coconut milk
• 2 stalks lemongrass, trimmed and bruised
• 1 cup shiitake mushrooms, sliced
• 1 tbsp fresh ginger, sliced
• 1 lime, juiced
• 2 cups vegetable broth
• 1 tbsp coconut aminos or soy sauce
• Fresh cilantro and Thai basil

Steps

1. Bring vegetable broth to a simmer. Add lemongrass and ginger and cook 10 minutes to infuse.
2. Add coconut milk and mushrooms. Simmer 8 minutes until mushrooms are tender.
3. Remove lemongrass stalks. Stir in lime juice and coconut aminos.
4. Ladle into bowls and garnish with fresh cilantro and Thai basil.