Ginger Lemongrass Soup

Ginger Lemongrass Soup

1 Tbs. coconut oil
1 medium shallot, minced
1 serrano chili, 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, chili, 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.