Ginger Lemongrass Coconut Soup (Printable)
Creamy coconut broth with ginger, lemongrass, vegetables and lime for a bright, comforting vegan bowl.
# 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 fl oz) full-fat coconut milk
10 - 2 tablespoons soy sauce or tamari
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 Make:
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 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 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 Tips:
01 -
- It takes under forty minutes from chopping to serving, which is faster than ordering takeout on most nights.
- The coconut milk makes it feel rich and indulgent without any dairy, so everyone at the table can eat it.
02 -
- If you forget to remove the lemongrass and ginger before serving, someone will bite into a tough woody stalk and it is not a pleasant surprise.
- Shaking the coconut milk can before opening prevents weird clumps from floating around in your beautiful soup.
03 -
- Smash the lemongrass with the flat side of your knife the way you would garlic and it will release twice as much fragrance.
- Let the soup rest off the heat for five minutes before serving because it gives the coconut milk time to settle into a velvety texture.