Hearty Ginger Lemongrass Soup with Coconut Milk for Comfort

A comforting bowl of Ginger Lemongrass Soup with Coconut Milk, bursting with vibrant flavors and wholesome ingredients.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Soup

Cuisine: Southeast Asian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Vegetable Oil or coconut oil for richer taste
1 medium Onion chopped
3 cloves Garlic minced
1 tablespoon Fresh Ginger grated
2 stalks Lemongrass smashed
1 can Coconut Milk light or full-fat depending on preference
4 cups Vegetable Broth

For the Veggie Boost

2 cups Mixed Vegetables seasonal

For Flavor Enhancement

2 tablespoons Soy Sauce or Tamari tamari for gluten-free
2 tablespoons Lime Juice

For Garnishing

1/4 cup Fresh Cilantro chopped
Salt and Pepper to taste

Equipment

large pot

Method

Step-by-Step Instructions

Heat vegetable oil in a large pot over medium heat until shimmering.
Add the chopped onion and sauté for about 5 minutes until translucent. Stir in minced garlic and grated ginger, cooking for an additional minute.
Add smashed lemongrass and stir for about 1 minute to enhance aroma.
Pour in coconut milk and vegetable broth, stirring gently to combine.
Bring the mixture to a simmer, then add mixed vegetables. Cook for 10-15 minutes until tender.
Stir in soy sauce (or tamari) and lime juice, adjusting salt and pepper to taste.
Ladle the soup into bowls and garnish with fresh cilantro.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 700mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Use fresh ingredients for the best flavor and manage the soup's consistency by adding broth if too thick or simmering longer if too thin.

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