Tomato Lemongrass Bisque

30 min
4 servings


3 Tbsp
extra virgin olive oil
shallots (medium, sliced)
6 clove
garlic (sliced)
1 oz
ginger root (peeled, sliced)
stalks lemongrass (crushed, minced)
lime (juice, zest)
2 tsp
56 oz
whole peeled tomatoes (canned)
2 cup
coconut milk
1/4 cup
coconut oil
1/4 cup
unsalted butter (room temperature)
3 Tbsp
garlic (minced)
1/2 tsp
baguette (sliced into 1/4 inch thick slices)
Thai basil
Prep Time:
10 min
Cooking Time:
20 min
Total Time:
30 min


Add the olive oil to a large pot; then add the shallots, garlic and ginger. Saute over medium heat until translucent and soft, about 5 to 6 minutes, stirring often. Add the lemongrass and cook another 2 minutes. Add the lime juice and zest, sugar, tomatoes and coconut milk. Bring to a simmer and cook for 10 minutes. Use an immersion blender, food processor or blender to blend the bisque until smooth. Season to taste with salt and pepper. 

For homemade garlic coconut croutons, blend the coconut oil, butter, garlic and salt together in a food processor or by hand until well combined. Put the baguette slices onto a baking sheet or pie pan and spread with the butter mixture. Bake in a 300°F oven for 5 to 7 minutes until golden brown. 

Portion the bisque into bowls and top with croutons, fresh cilantro and Thai basil and a drizzle of olive oil. This dish pairs well with white or rosé wine.