Lemongrass Soup with Cilantro and Shishito Peppers

 
 

Ingredients

 

  • 1 Yellow Calabria Onion

  • 1 stalk of Lemongrass 

  • 1 pint of Shishito Peppers 

  • 1 Bunch of Cilantro 

  • 4 cups of vegetable or chicken broth

  • 1 can of coconut milk 

  • ½ tablespoon of curry powder or paste 

  • ¼ tablespoon of turmeric powder 

  • 1 package of extra firm or firm tofu 

  • Optional: fresh grated ginger 

  • Optional: 2-3 cloves of garlic 

  • Optional: ½ cup of bone broth

Instructions

  1. Slice one large onion and add to a large pot on the stove with oil of choice (coconut oil is recommended). Add in spices and optional fresh ginger and garlic. 

  2. Stir until onions begin to cook down and spices are aromatic

  3. Pour in 4 cups of broth (bone broth is optional), add chopped lemongrass, and bring to a simmer. 

  4. Lower temperature and add tofu and any other vegetables of choice 

  5. In a separate hot pan add shishito peppers and blister until some charing appears on the peppers. 

  6. Add coconut milk to taste to soup and serve with rice or noodles of choice 

  7. Add blistered shishitos and chopped cilantro and enjoy!

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