Ginger Lemongrass Coconut Soup (Printable version)
Creamy coconut broth infused with ginger, lemongrass, lime and vibrant vegetables for a comforting, vegan-friendly 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:
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 an additional 5 minutes. Remove and discard the lemongrass stalks and ginger slices.
05 - Add the lime juice and sea 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 Advice:
01 -
- The aromatics fill your whole home and make it feel like a spa retreat without leaving your kitchen.
- It takes barely forty minutes from cutting board to bowl, which is faster than delivery.
- Everything simmers in one pot, so cleanup is almost nonexistent.
02 -
- If you forget to smash the lemongrass stalks, the broth will taste flat because the essential oils stay locked inside the tough fibers.
- Adding lime juice while the soup is still boiling kills off its fresh, bright zing, so always wait until the pot is off the heat.
03 -
- Freeze leftover lemongrass stalks in a zip bag so you always have them ready without a grocery trip.
- Full fat coconut milk is nonnegotiable here because the lite version breaks and leaves the broth thin and watery.