Vegan Thai coconut soup for a warm appetizer on Meatless Monday
2. Bring a pot of water to a boil. Add the sprouts, turmeric and salt, and cook for about ten minutes, or until the sprouts are tender.
Drain the sprouts and set aside.
3. Peel the ginger and slice four thin slices off of it.
4. Place the broth in a large pot and add the lemongrass and ginger slices. Bring to a boil.