Watercress, lemongrass & ginger soup #deliciousmagazine

This micro nutrient, immunity-boosting recipe is basically the green juice of soups!
Adulterated from Delicious

You need for 4 fashionista or 22 models:

2 tbs coconut oil
3 eschalots, finely chopped
3cm piece (15g) ginger, grated
3 garlic cloves, crushed
1 long green chilli, roughly chopped
1 bunch coriander roots, washed, chopped
Finely grated zest plus juice of 1 lime
1.5cm piece turmeric (20g), grated or tiny sprinkle of dried
4 cups (1L) coconut cream
1/3 cup (80ml) fish sauce
2 tsp palm sugar, grated
1 lemongrass stalk, bruised, cut into 3 pieces
1 bunch watercress, washed, trimmed
Poached eggs, to serve

• Heat the oil in a large saucepan with a lid over medium-high heat.
• Add the eschalot, ginger, garlic, chilli, coriander root, lime zest and turmeric.
• Cook, stirring, for 4-5 minute or until eschalot is softened.
• Add the coconut cream, 2 cups (500ml) water, fish sauce, sugar and lemongrass.
• Cover and cook, shaking pan occasionally, for 20 minutes for flavours to infuse.
• Remove from heat and stand for 10 minutes.
• Remove lemongrass stalks, transfer soup to a blender and whiz until smooth (you may need to do this in 2 batches).
• Add two-thirds of the watercress, then the lime juice and season to taste.
• To serve, divide among serving bowls, top with poached eggs, and scatter with remaining one-third watercress and freshly ground black pepper.
• That should do the trick !