Coconut – Lemongrass Soup

We’re in the middle of a blizzard right now.  Snow.  Snow.  More snow.  With no signs of stopping.  We probably have close to 2 feet here at the house.  So I thought I’d talk about something warm and comforting, yet clean.  Like this coconut-lemongrass soup.  It’s got a nice Asian flavor to it and you can use as much or as little lemongrass as you want in order to boost the flavor.  And with little to no salt and fat, there’s absolutely nothing wrong with a big bowl of this comforting soup in the middle of a blizzard!

Start by searing your sliced pork tenderloin on both sides in some olive oil.


It doesn’t have to be cooked through, since it will go back into the soup pot to simmer.  Remove from heat.


Meanwhile prepare your vegetables.  Add more olive oil to the soup pot.  Add vegetables – yellow pepper, red onion, zucchini, carrots, ginger, garlic, and lemongrass paste (if you can’t find the lemongrass paste, use stalks of lemongrass and cut to the inside portion and mince).  Saute the vegetables for about 5-7 minutes or until tender.


Add chicken stock/water mixture, soy sauce and lime juice.


Place the pork back into the pot and simmer together over low heat for about 45 minutes.


Add coconut milk and mix to combine.  Simmer for about 10 more minutes over low heat.


Serve and enjoy!



1.5 lb pork tenderloin, thinly sliced
2-4 Tablespoons olive oil
1 yellow bell pepper, sliced
1 red onion, sliced
2 zucchini, sliced
3 carrots, peeled and sliced
1 Tablespoon minced ginger
2 Tablespoons lemongrass paste, or use the fresh lemongrass stalks and mince the inner portion
4 cloves garlic, chopped
6 cups chicken stock and water – I used 4 cups chicken stock, 2 cups water.
2 Tablespoons low sodium soy sauce
2 Tablespoons lime juice
1 can coconut milk
cilantro for garnish

In a large soup pot, sear the pork tenderloin in 2 Tablespoons olive oil on both sides.  Remove from heat.  Add remaining olive oil.  Saute bell pepper, onion, zucchini, carrots, ginger, lemongrass paste and garlic for about 5-7 minutes or until tender.  Add stock/water, soy sauce and lime juice.  Place pork back into the pot and simmer over low heat for about 45 minutes.  Add the coconut milk and simmer for about 10 more minutes.  Garnish with cilantro and serve.