20-minute coconut soup flavored with shallots, ginger, lemongrass, and mushrooms. Creamy and flavorful, this cheesy soup is super comforting!
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
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.