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Recipes Fresh From The Farm

Soup - Lemongrass Mushroom

Chef Mei Ibach

Serves 6

Lemongrass is something new for me. I have been experimenting with it, since I love lemons! What an interesting stalk it is; refreshing, tasty, and what it does to soup is incredible. If you haven't tried it ... buy some lemongrass and make this beautiful pot of soup!

  • 2 T. vegetable oil
  • 2 stalks lemongrass, cut into 4” lengths & lightly crushed
  • 4 garlic cloves
  • 4 or 5 thin slices of fresh ginger
  • 4 C. chicken or vegetable stock
  • 2 C. coconut milk
  • 3 T. fish sauce or salt
  • 1/2 t. chili flakes, more or less to your taste
  • 2 C. small diced carrots
  • 2 C. small diced bell pepper
  • 3 C. mushrooms of choice, Crimini, Button, Trumpet Royal, Shitake, thinly sliced
  • 3 T. chopped cilantro
  • 3 T. chopped green onion

In medium stock pot, preheat the oil over medium heat and cook the lemongrass, garlic and ginger for 3-5 mins, or until light brown. Add stock and bring to a boil, reduce heat to low, combine coconut milk, season with fish sauce or salt, chili flakes, lime juice and adjust the seasoning to taste. Add carrots, bell peppers, simmer over low-medium heat for 20 mins, or until the vegetables are tender. Add mushrooms and cook for 5 minutes. Garnish with cilantro and green onion.