Ingredients

• 1 lemongrass stalk
• 2 tbsp coconut oil
• 4 cloves garlic, minced
• 1 small piece fresh ginger, cut into 1/8-inch thick slices
• 1/2 white onion, thinly sliced
• 1 1/2 cups sliced mushrooms
• 1 red bell pepper, thinly sliced
• 6 tbsp powdered coconut milk
• 2 cubes Maggi Bouillon
• 2 tbsp chili paste
• 1 tbsp fish sauce
• 1/4 cup fresh cilantro leaves
• 1/4 cup torn fresh Thai basil
• 2 tbsp thinly sliced green onions    

Preparation

1. Remove tough outer leaves from lemongrass; trim base and top of stalk, and finely chop tender core. Set aside.
2. Heat coconut oil in large high-sided saucepan; cook garlic, ginger and lemongrass for 1 to 2 minutes or until fragrant. Add onion, mushrooms and bell pepper; cook for 2 to 4 minutes or until softened.
3. In large bowl, whisk together 4 1/2 cups water, powdered coconut milk, Maggi Bouillon, chili paste and fish sauce; pour over vegetables. Bring to boil; reduce heat and simmer for 15 minutes.
4. Spoon into bowls. Garnish with cilantro, basil and green onions.

Tips

1. Mix together any leftover soup with mashed potatoes the next day for a uniquely delicious side dish.
2. Add shredded chicken or tofu for extra protein if desired.
3. For a vegan soup, substitute soy sauce for fish sauce.
4. For an authentic Thai cooking method, use a wok to cook your vegetables.

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