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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.

40 minMediumServes 4280 cal/serving

ThaiSoupStovetopVegetarianLow CarbGluten-FreeDairy-FreeCorn-Free

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. 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. 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. 3

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

  4. 4

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

  5. 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. 6

    Taste and adjust seasoning with to taste salt if needed.

  7. 7

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

  8. 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. 9

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

Questions

How long does Coconut Lemongrass Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Coconut Lemongrass Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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