Description
Indulge in the flavorful and comforting Ginger Lemongrass Soup with Coconut Milk. Discover the perfect blend of spices and richness in every bite!
Ingredients
Scale
- 2 tablespoons vegetable oil
- 3 stalks fresh lemongrass, tough outer layers removed, bruised and cut into 4-inch pieces
- 3 tablespoons fresh ginger, peeled and julienned (about a 3-inch piece)
- 4 cloves garlic, thinly sliced
- 1 medium onion, thinly sliced (about 1 cup)
- 1–2 Thai red chilies, sliced (adjust to taste)
- 4 cups (1 liter) chicken or vegetable broth
- 2 cans (13.5 oz each) coconut milk (preferably full-fat)
- 3 tablespoons fish sauce (or soy sauce for vegetarian option)
- 2 tablespoons brown sugar
- 2 tablespoons lime juice, freshly squeezed
- 1 medium red bell pepper, thinly sliced
- 8 oz mushrooms (shiitake or button), sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup cilantro leaves, roughly chopped
- 2 green onions, thinly sliced
- Salt to taste
Instructions
- Step 1: Prepare Aromatics Begin by heating the vegetable oil in a large pot over medium heat. Add the bruised lemongrass pieces, julienned ginger, sliced garlic, and onion. Sauté for 3-4 minutes until fragrant and the onion turns translucent. The aromatics will release their essential oils into the oil, creating the flavor foundation for your Ginger Lemongrass Soup with Coconut Milk. Don’t rush this step—those few extra minutes allow the flavors to bloom fully.
- Step 2: Create the Broth Base Add the sliced Thai chilies to the pot and stir for 30 seconds. Pour in the chicken or vegetable broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes, allowing the lemongrass and ginger to infuse the broth with their vibrant flavors. You’ll notice the broth taking on a golden hue and becoming increasingly aromatic—this is exactly what you want!
- Step 3: Add Coconut Milk and Seasonings Reduce the heat to medium-low before stirring in the coconut milk, fish sauce, and brown sugar. This temperature control prevents the coconut milk from separating. Simmer gently for 5 minutes, allowing the flavors to meld together while maintaining the creamy texture. Remember, no boiling after adding coconut milk!
- Step 4: Incorporate Vegetables Add the sliced bell pepper, mushrooms, and cherry tomatoes to the soup. Simmer for another 5-7 minutes until the vegetables are tender but still retain some bite. This textural contrast is a hallmark of great Thai soups and prevents the vegetables from becoming mushy.
- Step 5: Finish and Serve Turn off the heat and remove the lemongrass pieces (or leave them in as a garnish with instructions not to eat them). Stir in fresh lime juice, adjusting the amount based on your preference for tanginess. Ladle the hot Ginger Lemongrass Soup with Coconut Milk into bowls and garnish generously with fresh cilantro and sliced green onions. For an authentic touch, serve with additional lime wedges on the side for guests to customize their soup’s acidity level.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg