Thai Coconut Lemongrass Soup

Thai Coconut Lemongrass Soup

Serves 4


  • 1  can full fat coconut milk

  • 3 cups chicken or vegetable broth

  • 2 stalks lemongrass, smashed and cut into 3-inch pieces

  • 1 -2 inch piece of fresh ginger, thinly sliced

  • 1 ½ cups chopped Napa cabbage or broccoli

  • 1 medium carrot thinly sliced

  • ½ red bell pepper, thinly sliced

  • 1 cup sliced shiitake or oyster mushrooms

  • 2 Tbs. soy sauce or Braggs liquid aminos

  • 1 star anise (optional) or 1 tsp sweetener

  • zest of 1 lime and ¼ cup lime juice

  • ¼ cup fresh cilantro


 Here’s what you do:

  1. Bring vegetable broth and coconut milk to a boil in saucepan over medium heat. Add lemongrass and ginger. Reduce heat to medium, and simmer 10 minutes.

  2. Strain broth through mesh strainer into a soup pot. Discard lemongrass and ginger, and return liquid to saucepan.

  3. Add vegetables, soy sauce or Braggs Liquid Aminos, star anise, lime zest and lime juice. Bring to a simmer, and cook for 10 minutes or until vegetables are tender.

  4. Serve in bowls and garnish with cilantro.

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