Ingredients

The following ingredients have 4 Servings
  • 2 13.5-ounce cans full-fat coconut milk
  • 3 shallots (minced)
  • 1 tbsp freshly grated ginger
  • 1/4 lemongrass stalk
  • 3 cups mixed mushrooms ((I used cremini, chanterelles, and shiitakes, chopped))
  • 2 tbsp lemon juice (from 1 lemon)
  • 2 tsp coconut sugar
  • 1 tsp nutritional yeast
  • 1 tsp sea salt
  • Green beans, coconut bacon, fresh parsley, toasted bread

Instruction

  • Combine the coconut milk, minced shallots, ginger, and lemongrass in a medium-size saucepan. Heat over medium heat and bring to a simmer. Cook for about 10 minutes, stirring regularly.
  • In the meantime, rinse and slice the mushrooms. I sliced creminis and shiitakes and halved the chanterelles. You can also keep the mushrooms whole if you prefer.
  • Remove the lemongrass stalk from the coconut milk and discard. Add mushrooms, lemon juice, coconut sugar, nutritional yeast, and salt to the saucepan and continue to cook on low-medium heat for 5 minutes.
  • Remove from heat, taste and adjust seasonings if needed, adding more lemon juice for acidity, or salt for saltiness.
  • Divide into bowls and top with your favorite toppings, green beans and/or coconut bacon are great. The soup will keep for up to 3 days in the refrigerator, I found out it tastes even better the next day.