Ginger Lemongrass Coconut Soup (Printable)
Fragrant coconut broth with ginger, lemongrass, lime, and cilantro - comforting Southeast Asian flavors in 40 minutes.
# What You'll Need:
→ Vegetables & Aromatics
01 - 1 tablespoon coconut oil
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh ginger, peeled and sliced
05 - 2 stalks lemongrass, trimmed and smashed
06 - 2 medium carrots, sliced
07 - 1 red bell pepper, julienned
→ Broth & Base
08 - 4 cups vegetable broth
09 - 1 can (13.5 oz) full-fat coconut milk
10 - 2 tablespoons tamari (gluten-free soy sauce alternative)
11 - 1 teaspoon maple syrup
→ Finishing
12 - Juice of 1 lime
13 - 1/2 teaspoon sea salt, or to taste
14 - Fresh cilantro, chopped (for garnish)
15 - Sliced red chili or chili oil (optional, for garnish)
# How to Make It:
01 - Heat coconut oil in a large pot over medium heat. Add the diced onion, minced garlic, sliced ginger, and smashed lemongrass stalks. Sauté for 3–4 minutes until the onion turns translucent and the aromatics are fragrant.
02 - Add the sliced carrots and julienned bell pepper to the pot. Continue sautéing for 2–3 minutes until the vegetables begin to soften.
03 - Pour in the vegetable broth and bring to a gentle simmer. Cover the pot and let it simmer for 15 minutes to allow the flavors to meld.
04 - Stir in the coconut milk, tamari, and maple syrup. Continue simmering for another 5 minutes. Remove and discard the lemongrass stalks and ginger slices.
05 - Add the lime juice and sea salt, stirring to combine. Taste and adjust seasoning as needed.
06 - Ladle the soup into bowls. Garnish with fresh chopped cilantro and sliced red chili or a drizzle of chili oil if desired.
# Expert Suggestions:
01 -
- It comes together in under forty minutes with ingredients that are surprisingly easy to keep stocked.
- The coconut milk makes it feel indulgent but the whole pot is entirely plant based and gluten free.
- Lemongrass and ginger deliver this bright almost electric warmth that makes you close your eyes after the first spoonful.
02 -
- Do not skip removing the lemongrass and ginger before serving because biting into a woody stalk will ruin the otherwise silky experience.
- Full fat coconut milk is non negotiable here because the light version breaks and leaves the soup tasting thin and flat.
- Add the lime juice off the heat or at the very last second to preserve its fresh punch.
03 -
- Bruise the lemongrass by pressing hard with the flat side of a chef knife and you will notice a dramatically more fragrant broth.
- Toast the ginger slices in the dry pot for thirty seconds before adding the oil to intensify their warmth without any extra effort.