Serves 4-6

¼c lemongrass, white only (about 6″)

2t garlic

2T grated fresh ginger

1-2t crushed red pepper

1t ground coriander

1t cumin

1c onion, thinly sliced

4c water or chicken stock

10oz can  coconut milk

2t olive oil

1c shiitake mushrooms, stemmed, thinly sliced

2c green cabbage (or bok choy), thinly sliced

¼c chopped cilantro


1. Smash stem of lemongrass to release flavor

2. In large pot, combine lemongrass, garlic, ginger, spices, onion, stock & coconut milk. Bring to boil, reduce heat, simmer 15 minutes. Remove Lemongrass

3. Heat oil in sauté pan. Sauté shiitakes, 4 mins

4. Add cabbage to shiitakes, cook 5 mins more

5. Add shiitakes and cabbage to soup

6. Garnish with chopped cilantro