Ginger Lemongrass Coconut Soup (Printable Version)
Fragrant coconut milk soup with ginger, lemongrass, lime, and cilantro — quick, creamy, plant-based.
# 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 fl oz) full-fat coconut milk
10 - 2 tablespoons soy sauce or tamari (gluten-free option)
11 - 1 teaspoon maple syrup or sugar
→ Finishing Ingredients
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)
# Directions:
01 - Heat coconut oil in a large pot over medium heat. Add the diced onion, minced garlic, sliced ginger, and smashed lemongrass stalks. Sauté until the onion turns translucent and the aromatics are fragrant, about 3 to 4 minutes.
02 - Add the sliced carrots and julienned bell pepper to the pot. Continue sautéing for 2 to 3 minutes until the vegetables begin to soften.
03 - Pour in the vegetable broth and bring to a simmer. Cover the pot and let it gently simmer for 15 minutes to develop the flavors.
04 - Stir in the coconut milk, soy sauce or 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, adjusting to taste. Stir well to combine all the flavors.
06 - Ladle the soup into bowls. Garnish with fresh chopped cilantro and sliced red chili or a drizzle of chili oil if desired.
# Expert Hints:
01 -
- This soup pulls together from pantry staples and fresh aromatics in under an hour, which makes it an effortless weeknight rescue.
- The balance of heat, citrus, and creaminess tastes like something you would pay good money for at a restaurant.
02 -
- Do not skip removing the lemongrass and ginger slices before serving because biting into a fibrous woody piece ruins the otherwise silky experience.
- Adding lime juice off the heat preserves its bright citrusy punch, which fades if boiled.
03 -
- Smash the lemongrass with the flat side of your knife blade rather than a rolling pin for more control and fewer bruised fibers escaping into the broth.
- Taste and adjust the lime and salt right before serving because the flavor shifts as the soup cools slightly in the bowl.