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.
Servings: 6
Calories: 213kcal
Equipment
Ingredients
- 4 stalks lemongrass
- ½ cup roughly chopped fresh ginger peeled
- 8 cups vegetable stock
- 2 tablespoons smashed garlic cloves (about 6 smallish cloves)
- 1½ cups coconut milk (preferably not light)
- 2 cups Mung bean sprouts washed, dried
- 1½ cups sliced red bell pepper
- 1½ cups peeled, thinly sliced carrots matchstick-sized
- ¾ cup thinly sliced scallions (white and green portions) washed, dried
- 3 tablespoons fresh lime juice about 1 medium-sized lime
- 1 cup loosely packed cilantro leaves
- ½ cup loosely packed small basil leaves
- 1 tablespoon (or to taste) curry paste if desired for a kick red or yellow
- salt, pepper and sugar to taste
Instructions
- Prep lemongrass. Cut off 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 6 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 the Mung bean sprouts, sliced red bell peppers, carrots, and green onions. Cover and simmer until they’re tender, about 15 minutes.
- Herbs, lime juice, 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
Season well: Seasoning to taste with salt and a touch of sugar really brightens the lemongrass and ginger flavors. The soup is on the mild side without it, so I wouldn't skip it.
No lemongrass? Use the zest of 1 medium-large lemon for every 2 stalks of lemongrass.
More flavor: Infuse the broth longer than 90 minutes for an even stronger ginger-lemongrass flavor.
Smooth broth: Whisk the coconut milk before adding it.
More heat: Use the optional curry paste, or add chili paste or red chili flakes, to taste.
Vegan curry paste: Many store-bought curry pastes contain shrimp paste, so check the label if you need to keep it vegan.
Carrots: Matchsticks are pretty, but thin rounds or any thin slices work too.
Other vegetables: Spinach, bok choy, mushrooms, and potatoes are all great in it.
Make it a meal: Add tofu, rice noodles, or rice.
Non-vegan version: Swap the vegetable stock for chicken stock, and add chicken or shrimp.
Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to a month.
Nutritional information is automatically calculated, so it should only be used as 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