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
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