033 - Creamy Lime and Coconut Edamame Soup


033 - Creamy Lime and Coconut Edamame Soup

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Creamy Lime and Coconut Edamame Soup


1 Tbsp olive oil

2 shallots, minced

3 cloves garlic, minced

1 1/2-inch piece of ginger, peeled and minced

1 stalk lemongrass*--white part only, peeled and finely chopped

1 small red Thai bird chile (or to taste)

4-5 kaffir lime leaves* torn

4 cups low-sodium vegetable broth

1 Tbsp tamari or soy sauce

1 (16 oz) bag shelled edamame, defrosted, rinsed and drained

about 8 to 10 Thai Basil leaves, chopped

1 can lite coconut milk juice of 2 limes (about 1//4 cup)

salt and freshly ground pepper to taste

extra lime and Thai basil leaves to garnish

*Note: If you can't find kaffir lime leaves and lemongrass, substitute 1/2 tablespoon each lemon and lime zest.

In a stock pot, heat olive oil over medium heat and add shallots, garlic, ginger, lemongrass, chile and kaffir lime leaves. Saute until shallots are softened and translucent--about 4 minutes. Pour in the vegetable broth and tamari and bring to a boil. Reduce heat and simmer about 10 minutes. Return to a light boil and add edamame. Reduce heat and cook for another 10 minutes. Remove from heat. Place mixture in a blender, add Thai basil leaves and blend until completely smooth. (Note: let soup cool or do this in batches if you do not have a high speed blender.) Return to pan and stir in coconut milk and lime juice. Heat on low and simmer about 5 minutes to blend flavors. Adjust seasoning with salt and pepper as needed. Serve warm or at room temp, or chill overnight for a cold soup. Garnish with a slice of lime and a couple Thai basil leaves. Enjoy!