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Lemongrass Cabbage Soup

Course Soup
Author Jill Nussinow

Ingredients

  • 2 teaspoons olive oil, optional
  • 1 cup diced onion
  • 1 hot chile, such as ripe jalepeno, or serrano,wither dried and left whole or fresh and minced, optional
  • 1 lemongrass stalk, hard outer leaves discarded, stalk trimmed, cut into-2-inch pieces, and bruised with the back of a knife
  • 1 garlic clove, minced
  • 2 thin slices fresh ginger, about the size of a quarter, plus more for grating
  • 1/2 medium to large cabbage thinly sliced to equal 6 cups
  • 1 medium Yukon gold potato, sliced to equal one cup
  • 4 cups vegetable stock
  • 1/2 cup coconut milk, coconut beverage, or a few drops of coconut extract mixed with water
  • grated zest and juice of 1 lime
  • salt and freshly ground pepper
  • fresh chopped cilantro for garnish

Instructions

  1. Heat a stovepot pressure cooker over medium heat or set an electric cooker to saute, add the oil, if using. Add the onion and cook for 1 to 2 minutes, until no longer raw. Add the chile, if using, the lemongrass, garlic, and ginger, and cook another minute or two until the onion is just beginning to soften.

  2. Add the sliced cabbage and potato, along with the stock and coconut milk. Lock on the lid. Bring to high pressure : cook for 4 minutes. Let the pressure come down naturally. After 10 minutes, quick release and remaining pressure.  Carefully remove the lid, tilting it away from you.

  3. Using tongs, remove and discard the dried chile, along with the ginger and lemongrass pieces.

  4. Add the lime zest and juice to taste ans season with salt and pepper and grated ginger, if you like. Garnish with cilantro and serve.