It was 41 degrees on August 19 when I originally made this soup.
That’s freezing for August!
I am not ready for winter, that’s for sure ~ and the frigid air outside reminds me of it’s impending arrival.
I’m not a fan of the cold, by the way. In fact, I despise temperature extremes.
I’m happy with an even 78 degrees each and every day.
Clearly I live in the wrong climate.
Alas, it was a perfect day for soup.
And, this soul warming bowl of goodness was and IS pretty much amazing.
Ginger. Lemongrass. Yum!
Ginger Lemongrass Soup
1 Tbs. coconut oil
1 medium shallot, minced
1 serrano chile, seeded and minced
1″ piece of fresh ginger, peeled and grated
2 lemongrass stalks, outer stems removed and thinly sliced
6 cups vegetable stock
2 Tbs. fish sauce (omit for vegan option and double aminos)
2 Tbs. coconut aminos
1 cup shiitake or oyster mushrooms, sliced
1 cup bok choy, roughly chopped (including leaves)
zest and juice of 1/2 fresh lime
1/4 cup fresh cilantro, chopped
In a large pot over medium heat, melt the coconut oil and add the shallot, chile, ginger, and lemongrass. Sauté until soft and fragrant. Add the stock, fish sauce, coconut aminos, mushrooms, and bok choy. Bring to a rapid bowl and then reduce heat to a simmer. Simmer lightly for about 5-8 minutes, until the bok choy and mushrooms are soft. Remove from heat and stir in lime and cilantro.
Warm your heart and soul ~ and be sure to be prepared, this savory soup has a bit of a kick!