Ingredients
- lemongrass
- coconut milk
- vegetable stock
- basil
- sriracha chili sauce
- corn starch
- snow peas
- red bell peppers
- baby corn
- cauliflower
- carrots
- peas
- sweet corn
- green onions
- celery
- water chestnuts
- olive oil
- garlic
- ginger
- fish sauce
- birds eye Thai chili’s
- red Thai curry paste
- lime juice
(I don’t use measurements so you decide for yourselves): steep lemongrass (use more than you think you need – bundle it before you steep) in 2/3 coconut milk and 1/3 vegetable stock (go easy on the amount of salt you add if you’re using pre-packaged veggie stock)… bring to a boil, stir it frequently, and simmer. Add basil, sriracha, and corn starch (slurry it with water before you add it or you’ll get lumps). Broth should be opaque, and basil will float to the top.
Saute your choice of vegetables (I used snow peas, red bells, baby corn, cauliflower, carrots, peas, sweet corn, green onions, celery, and water chestnuts) in olive oil, minced garlic and ginger (lots of both), fish sauce, sriracha, Thai chili’s (birds eye), a little red Thai curry, lime juice, and a little bit of coconut milk (the fatty part)…salt and pepper aren’t really necessary, there’s a lot of flavor in there! Don’t add veggies to the broth till just before you serve, and garnish with fresh chopped basil…enjoy 
Ref: Veronica Hart
I’ve been pouty and sick with a stupid sinus cold this weekend which ultimately leaves me craving soup. A friend left her recipe for a fantastic lemongrass coconut soup. Gave me plenty of motivation to get my butt out of bed and to the grocery store. Um Veronica, your “I don’t use measurements” quite frankly scared the crap out of me, but I was dying to try this. What I found is I made more veggies than broth (oops) and I made it hot as hell. It had such a kick I’m pretty sure it kicked my cold right out of my system. And I may have botched the “slurry” instructions, haha. But bottom line I LOVED it and will play with ingredient ratios the next time, like more broth. lol I also didn’t use ANY salt or pepper, she was right, totally didn’t need it. For your reference I used 2 cups coconut milk to 1 cup of veggie broth and it made about 2 servings. Thanks Veronica! Amazing recipe!