January is all about hitting reset! After the decadent holiday feasts, it’s time to tone things down with plates that are both healthy and sexy. The must-have this season? Detox Végétale, the first-ever book by the experts at La Pensée Sauvage, the ultimate haven for wellness and detox in France. Published by Webedia Books, this guide is a true survival kit to get your glow back with 70 detox recipes that are Instagram-worthy and packed with tips to care for your body. Special mention goes to the Coconut Lemongrass Thai Soup, our favorite: a flavorful, comforting broth that checks all the boxes—beautiful, delicious, healthy, and guilt-free.
Ingredients to shop
Serves: 4
Preparation: 25 minutes
Cooking: 15 minutes
- 1 yellow onion
- 1 garlic clove
- 1 knob of fresh ginger
- 1 lemongrass stalk
- 2 tbsp sesame oil
- 1 tbsp yellow curry paste
- 1 tbsp Thai green curry paste
- 1 tbsp lemon-ginger paste
- 5 coriander seeds
- 5 fennel seeds
- 300 ml water
- 250 ml coconut cream
- Salt
Toppings:
- 1/4 cauliflower
- 1 small broccoli
- 2 carrots
- 1 red onion
- 2 celery stalks
- 3 sprigs of coriander
The Recipe
Prepare the soup: Peel and chop the yellow onion, garlic, and ginger. Chop the lemongrass. Sauté them in sesame oil in a pot over medium heat for 5 minutes.
Add the curry pastes and lemon-ginger paste, followed by the coriander and fennel seeds. Cook over low heat until it slightly sticks, then pour in the water and coconut cream. Season with salt and bring to a boil. Let it cool slightly and blend thoroughly. Strain the blended soup through a fine sieve and keep warm.
Prepare the toppings: Cook the cauliflower and broccoli florets in salted boiling water for 6 and 5 minutes, respectively. Drain and submerge them in ice water to stop the cooking. Peel and dice the carrots, then steam them for 5 minutes. Peel and thinly slice the red onion using a mandoline.
Pour the hot soup into bowls, add the vegetables on top, and garnish with a few coriander leaves.
Tips: Adapt this recipe with seasonal vegetables. Add some mushrooms like oyster mushrooms or shiitakes for an extra touch.
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