Lemongrass Soup

Thai Lemongrass Soup Recipe

Vegan Lemongrass Soup, inspired by the Thai dish, get’s its robust and dynamic flavor from a combination of ginger, lemongrass, garlic, lime juice, and coconut milk. This rich and comforting soup is topped with crispy mushrooms and tofu for extra protein and texture.

Although this recipe is fairly straightforward and easy to make, it does take a little extra time. However, the reward for this satisfying broth is worth it. If you’re looking for a similar dish, but don’t have a lot of time, try my 10 minute spicy green ginger soup. Both dishes feature ginger & garlic, which help create a strong and delightful flavor.

Ginger, lemongrass, and garlic are thought to help reduce inflammation and boost your immune system! As a result, this is a perfect dish going into the cold and flu season.

Let’s get cooking!

How to Make Thai Lemongrass Soup

How to Prepare Lemongrass?

Lemongrass is a delicious grass that is used in many Thai dishes and teas. In addition, it is compressed into lemongrass essential oil, which smell so amazing.

Lemongrass has a delicate citrus flavor. In order to get the most flavor for our lemongrass soup, you must take the stock and carefully crush it with the flat edge of the knife. While the soup simmers, this will help bring out the most flavor.

Make the Lime Rice

For this recipe, we use short grain rice, or sushi rice. To prepare this type of rice, take 1/2 cup, add it to a small pot with 1 cup of water and let sit while you prepare the ingredients for the soup stock.

When you have finished chopping up all your veggies, turn the heat to high and let the rice come to a boil. After that, quickly reduce the heat to low, cover, and cook for 20 minutes. Then, turn off the heat and let sit for ten minutes while we prepare the lemongrass soup.

While the rice cooks, prepare the mushrooms and tofu, and begin the soup stock. This way, everything should be finished at about the same time!

Before serving, squeeze the juice of the lime over the rice.

Prepare Ingredients

Wash & dry the produce.

Thinly slice the mushrooms. Cube the tofu.

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Mince the garlic, shallot, & ginger. Separate the white and green parts of the green onion & thinly slice. Crush the lemongrass with the side of sturdy knife, to bring out the flavor. Dice the tomato.

Take 1/2 tsp. of Better Than Bouillon No chicken base and mix well with 2 cups of hot water.

COOK MUSHROOMS & TOFU

While the rice cooks, heat a large pan over medium high heat with 2 tsp. olive oil or grapeseed oil. When hot, add the sliced mushrooms and cubes tofu. Cook, stirring occasionally until golden brown; about 10 minutes.

COOK LEMONGRASS SOUP

While the rice, mushrooms, & tofu cook, start the soup base. Heat a medium/large pot over medium with 1 tsp. olive or grapeseed oil. When hot, add the garlic, ginger, and shallot, and cook until softened, about 3-5 minutes.

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To finish the lemongrass soup, add the diced tomatoes, vegetable stock (bouillon base + 2 cups of water), lemongrass, coconut milk, and white parts of the green onion. Bring to a boil, then reduce the heat to low and simmer until the mushrooms, tofu, & rice are complete.

SERVE

To serve, divide the rice between two large bowls. Remove the lemongrass from the soup & discard. Divide the soup between two bowls. Top with the crispy mushrooms & tofu, and sliced green onions.

Thai Lemongrass Soup is so warming and hearty!