Ginger Lemongrass Coconut Soup (Printable)
Creamy ginger and lemongrass broth enriched with coconut milk, brightened by lime and cilantro, with optional chili.
# What You'll Need:
→ Aromatics & Vegetables
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
11 - 1 teaspoon maple syrup or sugar
→ Finishing & Garnish
12 - Juice of 1 lime
13 - 1/2 teaspoon sea salt, or to taste
14 - Fresh cilantro, chopped
15 - Sliced red chili or chili oil, optional
# Directions:
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 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 -
- The aromatics fill your kitchen with a fragrance so good you will want to bottle it and keep it on your nightstand.
- It comes together in under forty minutes with ingredients that are easy to keep stocked year round.
- The creaminess from coconut milk feels indulgent but the soup stays light enough for a weeknight dinner.
02 -
- Removing the lemongrass and ginger before serving is not optional because biting into a woody stalk will ruin the gentle experience of this soup.
- Adding the lime juice off the heat or at the very end preserves its fresh zing which dulls quickly if boiled.
03 -
- Bruise the lemongrass aggressively because a timid tap will not release enough oils and you will wonder why your soup lacks that citrus punch.
- Use full fat coconut milk from a can not a carton because the carton version is watered down and your soup will taste thin no matter what else you do right.