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Ginger Lemongrass Coconut Soup: A Creamy Comfort Bowl

This Ginger Lemongrass Coconut Soup is a delightful comforting bowl that mixes vibrant flavors, perfect for busy weeknights or gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Southeast Asian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons vegetable oil can substitute with coconut oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 2 tablespoons fresh ginger grated
  • 2 stalks lemongrass gently smashed
  • 1 can coconut milk
  • 4 cups vegetable broth or chicken broth for non-vegetarians
  • 2-3 cups mixed vegetables seasonal favorites like bok choy or snap peas
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon lime juice or lemon juice as a substitute
  • to taste salt
  • to taste pepper
  • 1/4 cup fresh cilantro for garnish

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat vegetable oil over medium heat until it shimmers.
  2. Add the finely chopped onion and sauté for about 5 minutes until translucent. Then add minced garlic and grated ginger, cooking for an additional minute.
  3. Gently smash the lemongrass and add it to the pot. Sauté for 1 minute.
  4. Stir in coconut milk and vegetable broth, bringing to a gentle simmer.
  5. Add your mixed vegetables and cook for 10-15 minutes until tender.
  6. Stir in soy sauce and lime juice, adjusting flavors with salt and pepper.
  7. Ladle the soup into bowls and garnish with fresh cilantro.

Notes

Enjoy this quick recipe and watch your family come back for seconds. Serve hot with crusty bread or spring rolls for a complete meal.