Ginger Lemongrass Coconut Soup (Printable)
Fragrant ginger-lemongrass coconut soup with lime and cilantro; vegan, gluten-free, ready in 40 minutes.
# Ingredient List:
→ 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 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 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 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.
# Helpful Tips:
01 -
- The aromatics alone will make your kitchen smell like a Southeast Asian street market in the best way possible.
- It comes together in under forty minutes with ingredients you can find at any grocery store.
- Naturally vegan and gluten free without sacrificing any richness or depth.
- The coconut milk makes it feel indulgent but it is surprisingly light at just over two hundred calories a bowl.
02 -
- Do not skip the step of removing the lemongrass and ginger because biting into a fibrous stalk will ruin the silky experience.
- Smashing the lemongrass with the flat side of your knife before adding it releases significantly more flavor than leaving it whole.
- Full fat coconut milk is non negotiable here because the light version will leave you with a thin and uninspiring broth.
03 -
- Let the coconut milk can sit undisturbed in your pantry so the cream rises to the top, then scoop that thick cream in first for a richer start to the broth.
- Bruise the lemongrass by giving it a few firm whacks with a rolling pin or the back of a heavy knife and you will notice the aroma triple in intensity.