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Ingredients per serving

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Prepare Soup


This plant-based coconut-lemongrass soup is a vibrant and aromatic dish, featuring tender Japanese eggplant, earthy squash, mushrooms, and crisp green beans. The rich coconut broth is infused with the flavor from Knorr Professional Ultimate Low Sodium Vegetable Base.

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Preparation

  1. Prepare Soup

    • Place pot over medium heat and add oil.
    • Add ginger and garlic, cook until fragrant.
    • Add lemongrass, stock, coconut milk.
    • Bring to a boil, reduce to a simmer.
    • Add squash, simmer 15 minutes, then add mushrooms, eggplant, and bamboo shoots.
    • Simmer 15m, then add green beans.
    • Simmer 5m more, season to taste with sambal.
    • Finish with fresh basil leaves and ladle into bowls with noodles.