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Ginger Lemongrass Soup with Coconut Milk

A warm and comforting soup that blends creamy coconut milk with zesty ginger and aromatic lemongrass, perfect for chilly evenings or family gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Southeast Asian, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can 14 ounces of coconut milk Use full-fat coconut milk for a creamier texture.
  • 4 cups vegetable broth (or chicken broth for non-vegan option) Choose low-sodium broth for better flavor control.
  • 2 stalks fresh lemongrass (trimmed and smashed) Fresh lemongrass offers maximum flavor.
  • 2 tablespoons grated fresh ginger Adjust for more spiciness if desired.
  • 1 tablespoon soy sauce (or tamari for gluten-free) Add more or less according to taste.
  • 1 medium onion, finely chopped Yellow or white onion works well.
  • 2 cloves garlic, minced Fresh garlic enhances flavor.
  • 1-2 red chili peppers (sliced, optional for spice) Adjust quantity based on your spice preference.
  • 1 tablespoon olive oil (for sautéing)
Garnishes
  • to taste Fresh cilantro (for garnish)
  • lime wedges for serving Optional for an added zing.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add chopped onions and cook until softened, about 4-5 minutes.
  3. Stir in the minced garlic and cook for an additional minute until fragrant.
Cooking
  1. Pour in the vegetable broth and carefully add the smashed lemongrass stalks and grated ginger.
  2. Bring the mixture to a boil.
  3. Lower the heat to a gentle simmer and let it cook for about 15 minutes.
  4. Gently stir in the coconut milk and soy sauce, allowing to heat through for another 5 minutes.
  5. Taste and adjust seasoning if necessary.
Serving
  1. Before serving, remove the lemongrass stalks.
  2. Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.
  3. Enjoy every slurp!

Notes

Consider adding mushrooms or bell peppers for extra texture and nutrition. For meal prep, this soup can be stored for up to 3 days in the fridge or frozen for up to 3 months.