Serves 4
Ingredients
2 tbsp. olive oil
1 ½ cups organic vegetable broth
2 cloves garlic, minced
½ red onion, finely chopped
1 tbsp. fresh ginger, chopped
1 celery stalk, chopped
½ cup red bell peppers, julienned
1 cup cremini mushrooms, sliced thinly
2 cans (400mL each) coconut milk
2 small red chili peppers, minced
1 fresh lemongrass stalk, thinly sliced
Small handful of Thai basil leaves
Juice of 1 lime
Salt and pepper to taste
Preparation method
1. Heat the olive oil in a large sauce pan. Sauté the garlic, onion, ginger, celery and mushrooms until translucent, approximately six minutes.
2. Add the vegetable broth, coconut milk, chili peppers and sliced lemongrass. Simmer for 10 minutes over low heat.
3. Add the Thai basil leaves and lime juice and serve garnished with julienned red bell peppers.