Coconut Lemongrass Soup
A fragrant and creamy Thai soup featuring lemongrass, coconut milk, and aromatic spices. This refreshing soup balances sweet, sour, and spicy flavors with a silky texture.
Ingredients
- 1 tbsp coconut oil
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 lemongrass stalks, bruised and cut into 2-inch pieces
- 1 Thai red chili, thinly sliced
- 4 kaffir lime leaves
- 4 cups vegetable broth
- 1 can coconut milk
- 1/2 lb shiitake mushrooms, sliced
- 2 tbsp fresh lime juice
- 1 tbsp tamari or soy sauce
- 1 tbsp brown sugar
- to taste salt
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
- 1/2 cup bean sprouts
- 4 lime wedges, for serving
Instructions
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1
Heat 1 tbsp coconut oil in a large pot over medium heat. Add 2 finely chopped shallots, 2 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 2-3 minutes until fragrant and softened.
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2
Add 2 bruised and cut into 2-inch pieces lemongrass stalks, 1 thinly sliced Thai red chili, and 4 kaffir lime leaves to the pot and stir for 1 minute to release the aromatics.
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3
Pour in the 4 cups vegetable broth and bring to a simmer. Let it cook for 10 minutes to infuse the flavors.
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4
Add the 1/2 lb sliced shiitake mushrooms and simmer for another 5 minutes until they are tender.
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5
Stir in the 1 can coconut milk, 2 tbsp fresh lime juice, 1 tbsp tamari or soy sauce, and 1 tbsp brown sugar. Simmer gently for 5 minutes, being careful not to let it boil (to prevent the coconut milk from separating).
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6
Taste and adjust seasoning with to taste salt if needed.
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7
Remove the lemongrass stalks and lime leaves before serving (or warn diners not to eat them).
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8
Ladle the soup into bowls and garnish with 1/4 cup chopped fresh cilantro, 2 sliced green onions, and 1/2 cup bean sprouts.
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9
Serve hot with 4 for serving lime wedges on the side for squeezing over the soup.