Coconut and lemon soup

When the fall start I  run to a soup that is vatta reducing but not as heavy as for winter soups. The secret of this soup is the basic broth. You can choose this soup to be vegetarian by making the broth with kombu ( seaweed), instead of using fish sauce. The broth is so versatile you can add rice noodle, ( cook them separately) mushrooms and tofu. The creamy lemony test is recomforting, you can also add a tsp of ashwagandha in case of convalescing.




Ingredients for the broth: ( for 4 cups of soup)
3 stalk of lemongrass
10 kaffir lime leaves
6 pieces ( 1 inch) ginger
5 heads of garlic
one large onion
1 jalapeño chilly
3 pieces of kombu- if you are not using fish sauce.

Cook this for 10 to 15 minutes. stain the broth, taste add salt and safe. Let it cool before refrigerating or freezing. Store in the refrigerator up to 5 days and 6 months in the freezer.
Optional: add to the broth pieces of greens like kale and parts of charts, and roots of the fresh cilantro.

Preparing the soup: Ingredients
2 tsp of coconut oil
1 tsp of garlic paste.
4 tsp of red curry ( use Thai curry for that)
two can of coconut cream
1 cup of mushrooms cut in slides.
the juice of one lemon. ( add at the end)
1/2 cup of fresh coriander ( to serve)
4 tablespoons of fresh chives ( to serve)
2 tsp of brown sugar
3 tsp of fish sauce ( optional)

Method:
stir-fry in the coconut oil the garlic and the red curry.
Add the coconut milk and the broth, dissolve well, add the mushrooms and tofu and cook until mushrooms are soft. add the lemon juice, fish sauce and sugar. cook for 5 minutes. Serve with the fresh coriander and chives.

tips:
If you are adding rice noodles cook them in the soup before adding the lemon. You can also cook them separate.