- 4 stalks lemongrass
- 1 tbs olive oil
- 1/2 cup chopped sweet onion
- 1 1/4 tsp salt
- 1 tsp ginger
- 1 tsp cinnamon
- 1 tsp cardamom
- 1/2 tsp pepper
- 2 sweet potatoes peeled and chopped
- 3 carrots chopped
- 2 cups mushrooms (I used baby portabellas because they were handy, and sliced them, but enoki would be awesome!)
- 3 cups vegetable broth
- 1 cup water
- 1 cup snap peas
- 13.5 oz of coconut milk
- 1/4 cup cilantro, chopped
First, "dress" the lemon grass. Peel the hard outer layers and cut off the dry green tips. Take the soft white bases and crush with a knife. Enjoy the delicious aroma of sweet, sweet, lemon grass. In fact, rub some on your wrists, just for fun!
Heat the olive oil and saute the grass and onion for 3 minutes. Add the spices and saute for another 2-3 minutes. Then add the remaining veggies.
Yes... I picked this sweet potato because it looked just like a Kamakura cookie!
Cook for another 2 minutes, then add the broth and water. Bring to a boil, then reduce heat and simmer for 25 minutes.
Remove the lemongrass...or don't. I didn't. However, when eating the soup, be careful not to eat the lemongrass. It won't kill you put it's not pleasant to nom.
Add the peas and the coconut milk. Cook 3 more minutes, then add the cilantro and serve.
Delicious and soooooooooooooo healthy!