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large copper pot ginger lemongrass soup with coconut milk
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5 from 6 votes

Ginger Lemongrass Soup with Coconut Milk

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.
Prep Time20 minutes
Cook Time1 hour
Steeping Time45 minutes
Total Time2 hours 5 minutes
Course: Soup
Cuisine: Asain
Keyword: fall and winter soups, vegan soups
Servings: 6
Calories: 213kcal

Ingredients

  • 4 stalks lemongrass
  • ½ cup roughly chopped fresh ginger, peeled
  • 8 cups vegetable stock
  • 2 tablespoons smashed garlic cloves (about 3)
  • cups coconut milk (preferably not light)
  • 2 cups Mung bean sprouts, washed and dried
  • cups sliced red bell pepper,
  • cups cups thinly sliced carrots, peeled (matchstick-sized)
  • ¾ cup thinly sliced scallions, washed and dried
  • 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

Nutritional information is only an estimate.

Nutrition

Calories: 213kcal | Carbohydrates: 21g | Protein: 4g | Fat: 15g | Saturated Fat: 13g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 1293mg | Potassium: 567mg | Fiber: 4g | Sugar: 10g | Vitamin A: 7600IU | Vitamin C: 62mg | Calcium: 55mg | Iron: 3mg