Ginger Lemongrass Coconut Soup (Printable)
Fragrant ginger and lemongrass in a creamy coconut broth, brightened with lime and cilantro.
# What You 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 soy sauce or tamari (for 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
# How-To:
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 is translucent and 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 gentle simmer. Cover the pot and let it simmer for 15 minutes to allow the flavors to develop.
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 salt to taste. Stir well to combine all the flavors.
06 - Ladle the soup into bowls and garnish with fresh chopped cilantro and sliced red chili or a drizzle of chili oil if desired.
# Expert Tips:
01 -
- The broth tastes like something from a restaurant but comes together with pantry staples in under an hour.
- It freezes beautifully so you can double the batch and always have comfort waiting for you.
02 -
- Do not skip removing the lemongrass and ginger before serving because biting into a tough stalk ruins the otherwise silky experience.
- Adding lime juice off the heat preserves its bright flavor in a way that boiling it never will.
03 -
- Smash the lemongrass with the flat side of your knife or a rolling pin to release maximum flavor before it hits the pot.
- Shake the can of coconut milk vigorously before opening so the creamy layer blends smoothly into the broth without clumping.