Author: Carolyn Severin, Hamama Success Team Member Prep Time: 20 minutes Cook Time: 45 minutes Makes: 2 servings This soup is not only healing, it tastes wonderful and is soothing for your tummy. Whether sick and in need of a good nourishing soup or just looking for a cozy and healthy meal, this should be your go to! Ingredients: 1 tbsp coconut oil 4 stalks lemongrass 2 tbsp fresh ginger, peeled and cut into large chunks 2 cups mixed mushrooms (oyster and shiitake mushrooms) ½ tsp himalayan salt 1 tsp maple syrup 2 ½ cups water Optional add-in: Extra firm tofu, chopped into small squares Optional add-in: Baby bok choy Garnish: Fresh cilantro leaves Cilantro Microgreens or your favorite microgreen Lime juice Salt and pepper to taste Instructions: Heat the coconut oil in a medium pot over medium heat. Peel off the outer layer of each lemongrass stock then cut each in half. With a large knife, crush the stalk of one of the halves to gently to release the aromatic flavor. Once the oil is hot, add ginger slices and the crushed half of lemongrass to the pot and cook for a minute. Add the mushrooms and cook for about 5 minutes or until sauteed. Crush the rest of the lemongrass stalks and add them to the pot along with the water, maple syrup and salt. Bring to a boil then lower the heat to a simmer. Let it simmer for about 20-30 minutes, or until fragrant. Optionally, you can add in the tofu and bok choy at this point to give the soup added texture and flavor. Serve the soup in a bowl and garnish with fresh microgreens, cilantro, a fresh squeeze of lime juice and salt and pepper to taste. Enjoy!
