Ginger Lemongrass Soup with Coconut Milk

This Ginger Lemongrass Soup with Coconut Milk is a nutritious and aromatic vegetarian dish that warms you from the inside out.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: Asian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

Soup Base

2 tablespoons Vegetable Oil or coconut oil for added flavor
1 medium Onion chopped
3 cloves Garlic minced
2 tablespoons Fresh Ginger grated
2 stalks Lemongrass smashed
1 can Coconut Milk light or full-fat based on preference
4 cups Vegetable Broth or chicken broth if desired

Add-ins

2 cups Mixed Vegetables seasonal options
2 tablespoons Soy Sauce or Tamari tamari for gluten-free option
1 tablespoon Lime Juice freshly squeezed
1/4 cup Fresh Cilantro optional garnish
to taste Salt
to taste Pepper

Equipment

large pot

Method

Steps

Heat the oil in a large pot over medium heat until shimmering.
Add the chopped onion and sauté for approximately 5 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until aromatic.
Smash the lemongrass and add it to the pot, sautéing for an additional minute.
Pour in the coconut milk and vegetable broth, stirring until well combined.
Bring the soup to a gentle simmer, then add the mixed vegetables and cook for about 10 to 15 minutes.
Stir in the soy sauce or tamari and lime juice, adjusting seasoning with salt and pepper.
Serve hot, garnished with fresh cilantro.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 600mgPotassium: 700mgFiber: 4gSugar: 2gVitamin A: 1000IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

Use fresh ingredients for the best flavor. Customize by adding seasonal vegetables.

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