Thai Coconut Lemongrass Soup: A Comforting, Aromatic Delight

Fragrant, creamy, and bursting with the fresh flavors of Asia, Thai Coconut Lemongrass Soup is a heartwarming dish that brings restaurant-quality taste right to your kitchen. Perfect for busy weeknights or when you crave something nourishing and light, this soup dances with aromas of lemongrass, coconut, and zesty lime, making each spoonful a little taste adventure. Whether you’re a Thai food fanatic or new to Southeast Asian cuisine, this approachable recipe easily fits any skill level and is sure to become a household favorite.

Why You Will Love This Recipe:

This soup isn’t just another weeknight meal—it’s comfort in a bowl! You’ll love the fragrant layers of flavor built from fresh herbs, tangy lime, creamy coconut, and just a hint of heat. It’s both filling and light, and easily customizable for vegetarians and vegans. The whole recipe comes together in about 50 minutes from start to finish, and the ingredient list is easy to find at most supermarkets. Plus, your kitchen will smell incredible.

Ingredients:

• 1 Tbsp vegetable oil
• 2 stalks fresh lemongrass, tough outer leaves removed, smashed and cut into 2-inch pieces
• 3–4 kaffir lime leaves (optional but recommended)
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 inch fresh ginger, sliced (or galangal if available)
• 1–2 red Thai chilies, sliced (seeds removed for less heat)
• 250g (about 2 cups) mushrooms (button or shiitake), sliced
• 1 (400ml) can full-fat coconut milk
• 3 cups low-sodium vegetable broth
• 2 Tbsp soy sauce (or fish sauce if not vegetarian)
• 1 Tbsp sugar (palm sugar if possible)
• 200g firm tofu, cubed (or poached chicken for non-vegetarians)
• 1 medium carrot, thinly sliced
• 1 red bell pepper, sliced
• Juice of 1–2 limes (to taste)
• ½ cup fresh cilantro, chopped
• 2 green onions, thinly sliced
• Salt and pepper to taste

How to Make (Step-by-Step):

1. Prep the aromatics: On a sturdy board, gently smash the lemongrass stalks with the flat side of your knife. Cut into manageable lengths. Gather your other veggies and aromatics.
2. Start the base: Heat the oil in a large pot over medium heat. Add onion, garlic, ginger (or galangal), chilies, and lemongrass. Stir until fragrant and the onion is translucent, about 3–4 minutes.
3. Build flavor: Toss in kaffir lime leaves, carrot, and bell pepper. Sauté for 2–3 more minutes.
4. Add liquids: Pour in coconut milk and vegetable broth. Stir in sugar and soy sauce. Bring to a gentle boil.
5. Simmer: Lower heat and let the soup simmer for 10 minutes so the aromatics infuse their flavor.
6. Add mushrooms & tofu: Add mushrooms and tofu cubes. Continue to simmer for another 10 minutes, or until all veggies are tender.
7. Taste and adjust: Add lime juice, salt, and pepper. Taste and tweak for your perfect balance of salty, sour, and sweet.
8. Finish & serve: Remove lemongrass and lime leaves. Stir in fresh cilantro and green onions. Let rest off the heat for 5 minutes before serving.

Expert Tips:

• Use the back of a heavy knife to smash the lemongrass and release max flavor.
• If you can’t find kaffir lime leaves, add an extra squeeze of lime and some zest for brightness.
• For ultra-creamy soup, use full-fat coconut milk and simmer gently—don’t let it boil vigorously so it won’t split.
• Prep all vegetables and aromatics ahead for speedier assembly.

Recipe Variations:

• Vegan Version: Stick with tofu. Swap for vegan fish sauce or extra soy sauce.
• Protein Boost: Add chicken breast (poached and shredded) or shrimp.
• Noodle Soup: Toss in rice noodles for a heartier meal.
• Veggie-packed: Bulk it up with baby corn, snow peas, or bok choy.
• Spicy Swap: Use a dash of Thai chili paste for more spice.

Storage and Reheating:

Cool leftover soup completely and transfer to an airtight container. Store in the fridge for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the coconut milk. If it thickens, thin with extra broth!

Serving Suggestions:

• Ladle into bowls and top with extra cilantro, a squeeze of lime, or sliced chilies.
• Serve with jasmine rice or crusty bread for dipping.
• Add a side of Thai cucumber salad to balance the richness.

Thai Coconut Lemongrass Soup: A Comforting, Aromatic Delight

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Author: thelunaskitchen Recipe Keys: Gluten Free

Prep Time 20 mins Cook Time 25 mins Rest Time 5 mins Total Time 50 mins Difficulty: Beginner Servings: 4 Calories: 300 kcal Best Season: Suitable throughout the year

Description

Fragrant, creamy, and bursting with the fresh flavors of Asia, Thai Coconut Lemongrass Soup is a heartwarming dish that brings restaurant-quality taste right to your kitchen. Perfect for busy weeknights or when you crave something nourishing and light, this soup dances with aromas of lemongrass, coconut, and zesty lime, making each spoonful a little taste adventure. Whether you’re a Thai food fanatic or new to Southeast Asian cuisine, this approachable recipe easily fits any skill level and is sure to become a household favorite.

Ingredients

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• 
  1 tbsp vegetable oil
• 
  2 stalks fresh lemongrass, (tough outer leaves removed, smashed and cut into 2-inch pieces)
• 
  3-4 kaffir lime leaves ((optional but recommended))
• 
  1 medium onion, (thinly sliced)
• 
  2 cloves garlic, (minced)
• 
  1 inch fresh ginger, (sliced (or galangal if available))
• 
  1-2 red Thai chilies, (sliced (seeds removed for less heat))
• 
  250g (about 2 cups) mushrooms (button or shiitake), sliced
• 
  1 (400ml) can full-fat coconut milk
• 
  3 cups ow-sodium vegetable broth
• 
  2 tbsp soy sauce ((or fish sauce if not vegetarian))
• 
  1 tbsp sugar ((palm sugar if possible))
• 
  200 g firm tofu, cubed ((or poached chicken for non-vegetarians))
• 
  1 medium carrot, thinly sliced
• 
  1 red bell pepper, sliced
• 
  1-2 lime Juice ((to taste))
• 
  ¹⁄₂ cup fresh cilantro, (chopped)
• 
  2 green onions, (thinly sliced)
• 
  Salt and pepper (to taste)

Instructions

1. Prep the aromatics

   On a sturdy board, gently smash the lemongrass stalks with the flat side of your knife. Cut into manageable lengths. Gather your other veggies and aromatics.

   

1. Start the base

   Heat the oil in a large pot over medium heat. Add onion, garlic, ginger (or galangal), chilies, and lemongrass. Stir until fragrant and the onion is translucent, about 3–4 minutes.

   

1. Build flavor

   Toss in kaffir lime leaves, carrot, and bell pepper. Sauté for 2–3 more minutes.

   

1. Add liquids

   Pour in coconut milk and vegetable broth. Stir in sugar and soy sauce. Bring to a gentle boil.

   

1. Simmer

   Lower heat and let the soup simmer for 10 minutes so the aromatics infuse their flavor.

1. Add mushrooms & tofu

   Add mushrooms and tofu cubes. Continue to simmer for another 10 minutes, or until all veggies are tender.

1. Taste and adjust

   Add lime juice, salt, and pepper. Taste and tweak for your perfect balance of salty, sour, and sweet.

1. Finish & serve

   Remove lemongrass and lime leaves. Stir in fresh cilantro and green onions. Let rest off the heat for 5 minutes before serving.

   

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 18g28%

Saturated Fat 11g56%

Total Carbohydrate 28g10%

Dietary Fiber 4g16%

Sugars 7g

Protein 10g20%

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Vitamin A 4200 IU

Vitamin C 32 mg

Calcium 100 mg

Iron 2.6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use the freshest aromatics you can find—they make all the difference!
• Removing lemongrass and lime leaves before serving gives a smoother bite.
• Adjust lime and sugar amounts to suit your taste for tang and sweetness.

Keywords: Thai Coconut Lemongrass Soup, Thai Coconut Soup, thai lemongrass soup, thai soup