- 1 tbsp (15ml) oil
- 4 stalks lemongrass
- 2 tbsp sliced ginger (peeled)
- 2 cups sliced mushrooms (use a mix of your favorite mushrooms)
- 1/2 tsp salt
- 1 tsp (5ml) maple syrup
- 2 and 1/2 cup (600ml) water
- 1 tsp (5ml) lime juice
- 1/8 tsp ground black pepper
- chopped cilantro for serving
- Heat the oil in a medium saucepan over medium heat. Cut off the green part of the lemongrass stalks and discard. Mince one stalk and cut the others in half.
- Once the oil is hot, add the minced lemongrass, sliced ginger, and sautée for about 1 minute. Next, add the mushrooms and sautée for another 3-5 minutes.
- Slightly crush the halved lemongrass stalks. Add them to the saucepan with the salt, maple syrup, and water. Bring to a boil, then lower the heat and let it simmer for about 15 minutes.
- Remove from heat, stir in the lime juice and adjust seasonings if needed. Divide into serving bowls and serve warm top with chopped cilantro and a sprinkle of ground black pepper.
- This soup will keep for up to 2 days in the refrigerator. I found it tastes even better the next day as the lemongrass has time to infuse the broth.
For a spicy version, sautée one minced chili with the lemongrass and ginger.
- Serving Size: 1
- Calories: 84
- Sugar: 3.2g
- Fat: 7g
- Carbohydrates: 4.5g
- Fiber: 0.7g
- Protein: 2.2g