Thai Coconut Lemongrass Soup with Mushrooms

Ingredients

• 2 tablespoons vegetable oil
• 1 cup onion sliced
• 3 cloves garlic minced
• 2 stalks lemongrass crushed and chopped
• 1 tablespoon fresh ginger grated
• 2 cups mushrooms sliced
• 4 cups vegetable broth
• 1 can coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 2 tablespoons lime juice freshly squeezed
• 1 cup fresh cilantro chopped
• 1-2 red chili sliced

Instructions

1. 1 Heat the vegetable oil in a large pot over medium heat.
2. 2 Add the sliced onion and sauté until translucent, about 3-4 minutes.
3. 3 Stir in the minced garlic, chopped lemongrass, and grated ginger, and cook for another 2 minutes until fragrant.
4. 4 Add the sliced mushrooms and sauté until they begin to soften, about 5 minutes.
5. 5 Pour in the vegetable broth and bring to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
6. 6 Stir in the coconut milk, soy sauce, and fish sauce. Simmer for another 5 minutes.
7. 7 Remove from heat and add the freshly squeezed lime juice.
8. 8 Garnish with chopped cilantro and sliced red chili before serving.