Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced (15 g)
  • 2 lemongrass stalks, trimmed and smashed
  • 3 cups vegetable broth (720 ml)
  • 1 can coconut milk (13.5 oz / 400 ml)
  • 2 cups mushrooms, sliced (150 g)
  • 1 cup bell peppers, sliced (150 g)
  • 1 cup bean sprouts (100 g)
  • 3 tablespoons soy sauce (45 ml)
  • 2 tablespoons lime juice (30 ml)
  • 1-2 teaspoons chili paste (to taste) (5-10 g)
  • Salt, to taste
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions:

  1. In a large soup pot, heat the vegetable oil over medium heat.
  2. Add the sliced onion, and cook until translucent, about 3-4 minutes.
  3. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
  4. Add smashed lemongrass stalks to the pot, stirring to combine.
  5. Carefully add the vegetable broth and bring to a simmer.
  6. Stir in the coconut milk and simmer for 5 minutes.
  7. Add the sliced mushrooms and bell peppers, cooking for another 5-7 minutes until vegetables are tender.
  8. Stir in the soy sauce, lime juice, and chili paste. Taste and adjust seasoning with salt as needed.
  9. Remove the lemongrass stalks. Fold in the bean sprouts just before serving.
  10. Ladle the soup into bowls and garnish with fresh cilantro and lime wedges.