Ginger Lemongrass Coconut Soup (Printable)
Creamy ginger and lemongrass soup with coconut milk, lime, and cilantro—bright, fragrant, and dairy-free.
# What You'll 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 (for gluten-free option)
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 Steps:
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 turns 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 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, adjusting to taste. Stir well to combine all the flavors.
06 - Ladle the soup into serving bowls. Garnish with fresh chopped cilantro and sliced red chili or a drizzle of chili oil if desired.
# Expert Advice:
01 -
- It comes together in under 45 minutes with ingredients you probably already have lurking in your kitchen.
- The coconut milk broth is silky and comforting without being heavy, making it perfect for any season.
- You can customize it endlessly with whatever vegetables or protein you have on hand.
02 -
- If you forget to remove the lemongrass stalks before serving, your guests will wonder why their soup contains a surprise stick of woody disappointment.
- Tasting the broth before adding lime juice is essential because the acidity can shift the balance dramatically depending on how juicy your lime is.
03 -
- Bruising the lemongrass by whacking it with the flat side of a heavy knife releases far more fragrance than simply trimming and tossing it in whole.
- Letting the soup rest off the heat for five minutes before serving allows the coconut milk to thicken slightly and the flavors to settle into something truly special.