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Le Chaudron recipe
Soupe thaï coco citronnelle
Thai coconut lemongrass soup
⏱ 35 minServes 4Easy240 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 ml (1⅔ cups)coconut milk
600 ml (2½ cups)vegetable stock
2lemongrass stalks, crushed
200 g (7 oz)mushrooms, sliced
1piece ginger (4 cm / 1½ in), grated
2 tbspsoy sauce
1bunch of fresh cilantro
- 400 ml (1⅔ cups) coconut milk
- 600 ml (2½ cups) vegetable stock
- 2 lemongrass stalks, crushed
- 200 g (7 oz) mushrooms, sliced
- 1 piece ginger (4 cm / 1½ in), grated
- 2 tbsp soy sauce
- 1 bunch of fresh cilantro
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Bring the stock to a simmer with the lemongrass and ginger.
- Let infuse for 10 minutes.
- Add the coconut milk and mushrooms and simmer for 10 minutes.
- Season with soy sauce and taste.
- Remove the lemongrass before serving.
- Sprinkle with cilantro and serve hot.
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