Ginger Lemongrass Coconut Soup (Print View)

Creamy coconut soup with ginger, lemongrass and lime—vegan, gluten-free, ready in 40 minutes.

# What You 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 tamari (gluten-free soy sauce alternative)
11 - 1 teaspoon maple syrup

→ 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 for 3 to 4 minutes until the onion is translucent and fragrant.
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 it simmer for 15 minutes to allow the flavors to meld.
04 - Stir in the coconut milk, 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 bowls. Garnish with fresh chopped cilantro and sliced red chili or a drizzle of chili oil if desired.

# Expert Hints:

01 -
  • The layers of flavor from ginger and lemongrass create a broth that tastes like it simmered all day but only takes forty minutes.
  • It is completely vegan and gluten free without ever feeling like anything is missing.
  • Coconut milk makes it luxuriously creamy while lime juice keeps every spoonful surprisingly fresh.
02 -
  • If you leave the lemongrass in the pot too long it becomes woody and unpleasant to bite into, so always remove it before serving.
  • Full fat coconut milk is non negotiable here because light versions leave the soup tasting thin and forgettable.
  • Taste for salt at the very end since the broth and soy sauce both contribute sodium and it is easy to overseason.
03 -
  • Smash the lemongrass stalks with the flat side of your knife or a rolling pin before adding them to release dramatically more flavor.
  • Shake the can of coconut milk vigorously before opening so the creamy layer and liquid layer blend into a smooth pour.

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