Coconut Lemongrass Soup

We have enjoyed this type of soup 2 or 3 times, but few restaurants prepare it...who knows why not, because it is so delicious. Lemongrass is one stop shopping for flavor, as it brings a lot of depth to dishes.

Ingredients:
2-4 cans of coconut milk(we used light)  (2 cans= 2-3 servings/ 4 cans= 4-6 servings)
2 stalks of lemongrass (Peel off dry-outer leaves, smash with a knife, cut into 1 inch pieces, then slice the pieces down the middle)
6 small carrots (peeled and chopped)
8 oz container of white button mushrooms
2 cloves of garlic (minced)
1 vegan veggie bouillon cube (we used low sodium Organic Gourmet)
1/2 of a large Kabocha squash (chopped into approx 1- inch pieces with skin on)
2 teaspoons Red curry paste

This is a Kabocha Squash:

 

In a Medium/Large pot combine all ingredients and simmer on low for about 30- minutes, then serve.
The lemongrass is edible, but sometimes is tough/chewy.  We recommend leaving it in the soup if you store leftovers in the fridge, which will allow the flavors to intensify.
The result is a creamy texture from the coconut & the Kabocha, but it is still light and flavorful!