Coconut Ginger Lime Vegetable Soup

Making soup is a healing art.

The story of soup starts with the life in the soil & seeds, and grows to the tender cultivation of nourishment.  Then it continues with the person (desiring soup) going to market to meet the vegetables what will soon become dinner.  The climax comes when onions hit hot oil.  And the resolution concludes with the table is set with steaming bowls and condiments, the people singing gratitude for the meal.  (The epilogue is washing dishes). 

Coconut Ginger Lime Ginger Vegetable Soup  - with ingredients from the markets in San Marcos La Laguna, Lake Atitlan, Guatemala. 

Coconut Ginger Lime Ginger Vegetable Soup  - with ingredients from the markets in San Marcos La Laguna, Lake Atitlan, Guatemala. 

My favorite soup to order from a restaurant is Thai Tom-Ka, and so this is my simple version, made in San Marcos la Laguna, Guatemala.  I could not find one of the key ingredients, lemongrass, however, no pasa nada, because soup is supposed to be a reflection of the people and place in which it is made.  So, I used what I had at hand, and you can too.   

Note:  If you can find lemongrass, smash it and cook it in the broth water and remove it before adding the broth to the cooking vegetables.

Coconut Ginger Lime Vegetable Soup - Recipe

Ingredients

  • 1 onion
  • a little oil of choice
  • ginger (only you know how much)
  • 1 carrot
  • 1 head of celery*
  • 1 pound mushrooms (oyster and shiitake work well)
  • 1 tomato
  • Water or broth, about 1 liter or 1 quart
  • Any spices you smell and see fit (peppercorns and clove are my favorite) 
  • 1 can coconut milk, or the homemade milk of 1 coconut
  • 2 limes + 1 for wedges

Other good vegetables, depending on what you have locally and on hand

  • Green beans
  • Cabbage
  • Peas
  • Kale
  • Sweet Corn
  • Cilantro

Instructions

Chop all the veggies and mushrooms to your liking. Peel the ginger (with a spoon) and chop finely and smash. 

Sauté onions and oil over med-high heat in a soup pot until clear.  Add ginger part way through. 

Add carrots, celery and mushrooms.  Let cook until slightly cooked on the edges.  Add broth and tomato and spices, bring to a boil then let simmer until it smells good.  Add coconut milk, bring to simmer.  Turn off heat and add lime juice.  

Serve with extra lime wedges and a song of gratitude. 

With Love, 

Lily

About Lily Rothrock: Lily founded Porpendorf in 2015 to blog about wholehearted living.  She is a native Californian who loves to swim, sing, and travel, and teach Birth Into Being workshops. Read more about her and her blog here

PS.  You can follow my travels on here and on instagram with the tag #lilywiththewings