Coconut and Lemongrass Soup

Serves 4-6


1 clove of garlic
2 shallots
45g fresh ginger
Sesame oil
2 pieces of lemongrass
750ml coconut water
1 litre coconut milk (cream)
1 tsp turmeric, ground
Salt, a pinch
Lime juice, freshly squeezed, to taste
2 kaffir lime leaves 


  • Chop garlic and shallots into small cubes
  • Peel and chop ginger very finely.
  • Sweat garlic, ginger and shallots in a generous amount of sesame oil, in a heavy-bottomed pan over the heat. Be careful with this as sesame oil has a low burning point.
  • Add the roughly chopped lemon grass and continue to sweat.
  • Add the liquid ingredients – coconut water, coconut milk or cream.
  • Add turmeric, salt, lime juice to season
  • Add lime leaves.
  • Boil for 30-45 minutes.
  • Pass though a sieve and enjoy hot.

 Recipe by Executive Chef, Paul Froggatt.