• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About Valentina
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About Valentina
    • Contact
  • Recipe Index
  • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About Valentina
      • Contact
    • Recipe Index
    • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Soups & Stews » Ginger Lemongrass Soup with Coconut Milk

    Ginger Lemongrass Soup with Coconut Milk

    Jan 10, 2022 · by Valentina · 25 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Ginger Lemongrass Soup with Coconut Milk is a vegan pot of soothing comfort that you won’t be able to get enough of. It will become one of your favorite lemongrass recipes!large copper pot and ladle with ginger lemongrass soup

    This vibrant soup is perfect for when it’s cold outside, if you're feeling under the weather, or simply for a delicious and healthy meal.

    Packed with fresh vegetables and herbs, every spoonful of this ginger lemongrass soup bursts with aromatic zesty flavors that are subtly sweet, spicy and sour.

    several galss prep bowls with chopped carrots, peppers, lemongrass, onions, gingerLook at this beautiful collection of fresh ingredients!

    What is lemongrass?

    • Lemongrass is native to the tropical and sub-tropical climates of Asia, Australia and Africa.
    • It has a tender white core at the bottom of the stalk, and it’s this portion that has a wonderful and distinct citrus flavor with notes of ginger, lime, and mint. While this bright flavor is subtle, it greatly enhances dishes that include it.
    • Lemongrass is primarily common in Thai, Indian, Indonesian, and Vietnamese cooking.

    In addition to the pure deliciousness of this soup, ginger and lemongrass recipes offer a multitude of health benefits and medicinal qualities.

    Roughly choopped fresh ginger in a glass bowl

    You can read about why these two special ingredients are so good for you here.

    Several lemongrass stalks in a glass bowl

    Recipe Tips

    • Working with lemongrass might be daunting if you’re new to it. Here's an introduction to this aromatic ingredient, and how to use it.
    • We only use the bottom white/lighter portion of lemongrass stalks. Unfortunately the rest doesn't impart much (if any) flavor, so I don't even save it for stocks or other uses.
    • The recipe instructs you to infuse the liquid with the ginger and lemongrass for at least 90 minutes (45 minutes simmering and 45 steeping). You can do it for a longer period of time to intensify the flavors.
    • Sometimes when cooking with coconut milk, it can appear curdled. Whisking it before adding it to the recipe can help prevent this. And throughout the cooking process, if it appears to be separating at all, just whisk again to bring it back together.
    • I add a small amount of Thai curry paste to this recipe for an extra kick — you can add more or less, depending on your taste. You can also add chili paste or red chili flakes for more heat. (Store bought or homemade curry paste is okay.)

    bottom of a pot with pieces of ginger, lemongrass and garlic

    Fresh Lemongrass Substitutions

    If you can't find lemongrass, here are some ingredients that are good replacements:

    • Lemon zest. Use the zest from 1 medium-large lemon to replace 2 stalks of Lemongrass (bottom white portion).
    • Lemon verbena. Use approximately 3 lemon verbena leaves to replace 1 stalk of lemongrass (bottom white portion).
    • Kaffiir lime leaves. Use approximately 2 leaves to replace 1 stalk of lemongrass (bottom white portion).
    • Lemongrass paste (also called Kroeung). Use approximately 1 tablespoon to replace 1 stalk of lemongrass (bottom white portion).

    You might also find jarred lemongrass, which would typically be used in approximately equal amounts.

    Other Substitutions and Additions

    • You can add all sorts of vegetables to this soup, or substitute some for others. Spinach, bok choy, mushrooms, and potatoes are great with the ginger lemongrass broth.
    • For a heartier meal, add tofu, noodles or rice.
    • This ginger lemongrass soup recipe is vegan, but if that's not important to you, you can certainly add chicken, meat or seafood if desired. (It’s delicious with shrimp.)

    Can you make it ahead?

    This soup is equally as delicious the next day — if not more so. If it's refrigerated in a tightly sealed container, it should be good for at least four days.

    It can be frozen for up to a month (in a tightly sealed container).

    Square white bowl with ginger lemongrass soup and fresh cilantro

    I hope you love every last spoonful!

    More soothing soup recipes:

    • Coconut Spiced Carrot Soup
    • Gai Lan Soup Recipe with Egg
    • Kimchi Ramen Recipe with Egg
    • Kotosoupa Avgolemono (Greek Chicken Lemon Soup)
    large copper pot ginger lemongrass soup with coconut milk

    Ginger Lemongrass Soup with Coconut Milk

    Valentina K. Wein
    Ginger Lemongrass Soup with Coconut Milk is a vegan pot of soothing comfort that you won’t be able to get enough of. It's perfect for when it’s cold outside, if you're feeling under the weather, or simply for a delicious and healthy meal.
    5 from 5 votes
    Print
    Prep Time 20 mins
    Cook Time 1 hr
    Steeping Time 45 mins
    Total Time 2 hrs 5 mins
    Course Soup
    Cuisine Asain
    Servings 6
    Calories 215 kcal

    Equipment

    • 4 quart pot
    • meat mallet

    Ingredients
     
     

    • 4 stalks lemongrass
    • ½ cup roughly chopped fresh ginger, peeled
    • 8 cups vegetable stock
    • 2 tablespoons smashed garlic cloves (about 3)
    • 1½ cups coconut milk (preferably not light)
    • 2 cups Mung bean sprouts, washed and dried
    • 1½ cups sliced red bell pepper,
    • 1½ cups cups thinly sliced carrots, peeled (matchstick-sized)
    • ¾ cup thinly sliced scallions,
    • juice of 1 lime
    • 1 cup loosely packed cilantro leaves,
    • ½ cup loosely packed small basil leaves
    • 1 tablespoon (or to taste) curry paste (red or yellow) if desired for a kick
    • salt, pepper and sugar to taste

    Instructions
     

    • Prep lemongrass. Cut off the dark green portions of the lemongrass stalks and discard them. It’s the bottom lighter, 3 or 4 inches you want to use. Use your fingers to gently split, and then pull away the outer stiff layer of the lemongrass. It should come off in one piece. (Sometimes it’s necessary to take off a second layer — to get to the softest portion of the lemongrass.) Use a meat mallet to firmly, but gently, smash the remaining lemongrass. (If you don’t have a meat mallet, you can use the bottom of a small sauté pan.) *Here's a photographic guide that shows you how to prep the lemongrass step-by-step .
    • Infuse. Add the lemongrass, ginger and garlic to a large pot (about 4 quart). Pour the coconut milk and stock on top and bring to a boil. Immediately reduce the heat to low, cover and gently simmer for 45 minutes. Then turn off the heat, keep the pot covered, and let the ingredients infuse for another 45 minutes.
    • Strain. Strain the liquid over a large bowl, discard the lemongrass, ginger and garlic. Pour the broth back into the pot.
    • Add and cook vegetables. Add all of the vegetables, cover and simmer until they’re tender, about 15 minutes.
    • Season and serve. Add the lime juice, cilantro, basil and curry paste (if desired). Then season to taste with salt, pepper and sugar. (Here's How to Season to Taste.) Serve!

    Notes

    Calorie count is only an estimate.
    Keywords fall and winter soups, vegan soups
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    More Soups & Stews

    • Slow Cooked Red Cabbage Stew
    • Easy Vegan Cream of Mushroom Soup
    • Vegan Asparagus Soup
    • Easy Pork and Mushroom Stew

    Reader Interactions

    Comments

    1. angiesrecipes

      January 10, 2022 at 7:59 pm

      I would eat this soup even when it's HOT outside. Seriously, the flavour is amazing and the ingredients are so fresh. Just fantastic!

      Reply
      • valentina

        January 16, 2022 at 11:07 am

        Thank you, Angie. Any weather is soup weather sometimes. 😉 ~Valentina

        Reply
    2. Jeff the Chef @ Make It Like a Man!

      January 11, 2022 at 6:57 am

      This surely does sound comforting. I love the combination of ginger, garlic, and coconut milk!

      Reply
      • valentina

        January 16, 2022 at 11:07 am

        Thanks, Jeff! Enjoy. 🙂 ~Valentina

        Reply
    3. David

      January 11, 2022 at 3:06 pm

      What great combinations of flavors! I can imagine spooning this down as we’re sitting by the fire…By the way, made your tofu and broccoli last night with the sesame-honey-soy-sambal oelek (you use sriracha) glaze — so good!

      Reply
      • valentina

        January 16, 2022 at 11:08 am

        Hi David! Oh it makes me so happy you made the tofu-broccoli recipe. Coincidentally, I made it this past week too. Thank you for sharing. 🙂 ~Valentina

        Reply
    4. Christina

      January 11, 2022 at 4:11 pm

      Delicious! I love that it's vegan, as well! Thanks for this great recipe, Valentina!

      Reply
      • valentina

        January 16, 2022 at 11:09 am

        Thanks, Christina. Hope you try it and enjoy. 🙂 ~Valentina

        Reply
    5. Eha

      January 11, 2022 at 7:56 pm

      Love it ! Shall copy ! And in SE and S Asia such offerings are prepared at the hottest time of the year to make one cool !!! Like it that you do use meaningful amounts of ingredients like bean sprouts and coriander instead of the token bits many do . . . Have to laugh at myself - usually prepare all my own 'curry' spice mixtures bar those needed for Thai cooking - and yet I have attended Royal Thai cooking classes in Bangkok on more than one occasion . . . red definitely for me in this instance . . .

      Reply
      • valentina

        January 16, 2022 at 11:12 am

        Thank you, Eha. Wow, how fantastic that you took cooking classes in Thailand! That has always been a dream of mine -- on my bucket list for sure. 🙂 I think red curry past is my favorite, although I love them all. Thanks for visiting, as always. ~Valentina

        Reply
    6. Chef Mimi

      January 12, 2022 at 7:56 am

      Fabulous. Thai flavors are incredible. I need to grow lemongrass again, because I can’t find it. I don’t like too much of it, which is why I typically reach for the red Thai cherry paste and not the green. Wish I had a bowl now!

      Reply
      • valentina

        January 16, 2022 at 11:13 am

        Hi Mimi, and thank you. Very cool to grow your own lemongrass. I must see if it would grow well where I am. That would be fantastic. 🙂 ~Valentina

        Reply
    7. John / Kitchen Riffs

      January 12, 2022 at 7:58 am

      This looks wonderful! Tons of flavor in this. TONS! 🙂

      Reply
      • valentina

        January 16, 2022 at 11:14 am

        Indeed -- a whole lotta flavor! I hope you try it, John. Thanks! 🙂 ~Valentina

        Reply
    8. Cathy

      January 12, 2022 at 2:12 pm

      That is my idea of the perfect comfort soup!

      Reply
      • valentina

        January 16, 2022 at 11:15 am

        Thank you, Cathy. (Me too!) 🙂 Valentina

        Reply
    9. 2pots2cook

      January 13, 2022 at 1:21 am

      So beautiful to eat after all those holidays treats ! Thank you so much !

      Reply
      • valentina

        January 16, 2022 at 11:17 am

        Thank you, my friend! 🙂 Valentina

        Reply
    10. Ann Marie

      January 15, 2022 at 8:19 am

      If you can't find fresh lemongrass, would the jarred work? This is the ingredients -
      Lemongrass, Water, Citric Acid, Ascorbic Acid (Preservative).

      Reply
      • valentina

        January 15, 2022 at 10:21 am

        Hi Ann Marie. Thanks so much for writing in and asking this question -- I really appreciate it as it's a question many readers might have. I'm going to add a list of lemongrass substitutes to the post as a result. In the meantime . . . yes, I do think the jarred would work. While I haven't had experience with it, from what I've learned, it should be okay. Please let me know how it turns out. I hope you have a great weekend and thanks again. 🙂 ~Valentina

        Reply
        • Ann Marie

          January 15, 2022 at 12:53 pm

          Thank you so much for the quick reply! I can't wait to try this!! 🙂

          Reply
    11. Liz

      January 18, 2022 at 5:08 pm

      Oh, how I love flavorful soups like this! Hot, creamy and delicious!! A perfect winter treat!

      Reply
      • valentina

        January 25, 2022 at 6:11 pm

        Thanks so much, Liz! 🙂 ~Valentina

        Reply
    12. Emily B

      July 30, 2022 at 3:58 pm

      Wow. Made this for dinner tonight and the whole family devoured it. Kids age 2, 5, and 13, even! A really delicious recipe - thank you!

      Reply
      • valentina

        August 02, 2022 at 4:13 pm

        Hi Emily, Thanks so much for sharing this note. So happy you and your family loved it. Impressive palates on your kiddos! 🙂 ~Valentina

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Get new recipes
    you’ll love!

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me →

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2023 Cooking On The Weekends, All Rights Reserved