Coconut Lemongrass Soup

Name: Coconut Lemongrass Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
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

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.

40 minMediumServes 4280 cal/serving

ThaiSoupStovetopVegetarianLow CarbGluten-FreeDairy-FreeCorn-Free

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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

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.
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.
3

Pour in the 4 cups vegetable broth and bring to a simmer. Let it cook for 10 minutes to infuse the flavors.
4

Add the 1/2 lb sliced shiitake mushrooms and simmer for another 5 minutes until they are tender.
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).
6

Taste and adjust seasoning with to taste salt if needed.
7

Remove the lemongrass stalks and lime leaves before serving (or warn diners not to eat them).
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.
9

Serve hot with 4 for serving lime wedges on the side for squeezing over the soup.

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Questions

What should Coconut Lemongrass Soup look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until they are tender.

Is there a substitute for makrut lime leaves in Coconut Lemongrass Soup?

The entry for Coconut Lemongrass Soup calls for 4 kaffir lime leaves. In its place: Use the zest of one lime for every two leaves, added near the end of cooking.

Can I make Coconut Lemongrass Soup less spicy?

Yes. The heat in Coconut Lemongrass Soup comes from 1 Thai red chili, thinly sliced. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes.

Does Coconut Lemongrass Soup contain soy?

Yes: 1 tbsp tamari or soy sauce. The full allergen list for this entry is soy. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Coconut Lemongrass Soup?

One serving (the recipe makes 4) is about 280 calories, with 5 g protein, 14 g carbohydrate and 14 g fat, plus 2 g fiber and 580 mg sodium. The figures are estimates computed from the ingredient list.

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