Let the vegetables brown without oil, so that the vegetables are roasted briefly.
Then add a dash of oil to soften the vegetables.
Add the vegetable stock and optionally add the lemongrass and lemon leaf.
Let it simmer for about 8-10 minutes.
Remove the lemongrass and add a generous splash of coconut milk.
Puree the whole with a blender or stick blender.
Season with the soy sauce and fish sauce
Serve the soup and add an extra splash of coconut milk and garnish with some coriander leaves