Lemongrass + Ginger Soup with Coconut Chili Crisp and Scallions
This soup get it’s creamy base from a mix of cauliflower and white beans. The flavor of lemongrass is subtle but the coconut and dash of heat brings a beautiful balance!
INGREDIENTS
- 1 Red Onion
- Lemongrass (Fresh or Dried)
- Small knob ginger
- 2 cloves garlic
- 1 large head cauliflower or two small
- Stock cube
- 1 can white beans
- 1 can coconut milk
Optional Toppings
- Chili Crisp
- Scallions
- Cilantro
- Sesame Seeds
INSTRUCTIONS
- Dice red onion and sautee in a large soup pot until translucent
- Microplane or mince fresh ginger and garlic and add to pot
- Cut up cauliflower into pieces and add to pot
- Break up stock cube
- Add water until everything is covered
- Bring to a boil then turn down the heat and simmer until cauliflower is soft (about 20 minutes)
- Drain and rinse the can of beans and add to the pot
- Cook for an additional 5 minutes while setting up your blender
- Add 1/3 of your can of coconut milk and salt and blend
- In a separate bowl, mix chili crisp with a splash of coconut milk
- Plate a bowl of soup, drizzle with coconut chili crisp, and top with scallions and cilantro
