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Vegan Coconut Lemongrass Soup

Coconut Lemongrass Soup

This vegan coconut lemongrass soup has a mind-blowing flavor that will rock your world! This soup is really quick and easy. Do not miss it!

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6 to 8
Author Tess Masters

Ingredients

  • 1 tablespoon toasted sesame oil
  • 1 tablespoon extra-virgin olive oil
  • 1 cup diced onion 
  • 2 teaspoons minced garlic (2 cloves)
  • 1 tablespoon fresh minced ginger
  • 1 stalk celery, finely chopped
  • 1 cup sliced shiitake mushrooms 
  • 1 1/2  cups vegetable broth
  • 2 (14 oz/400ml) cans  full-fat coconut milk
  • 1 tablespoon minced red chile, plus more to taste
  • 1 stalk fresh lemongrass (left whole), top cut off and pounded to release aromatics and flavors
  • 1 stalk fresh lemongrass stalk, top cut off, and thinly sliced
  • 1/2 cup shredded Thai basil leaves
  • 2 tablespoons fresh lime juice
  • 2 teaspoons wheat-free tamari
  • Celtic sea salt and fresh ground pepper
  • 1/2  red bell pepper, julienned

Instructions

  1. In a large saucepan over medium heat, warm the olive oil and sesame oil, and sauté the onion, garlic, ginger, celery, and mushrooms for about 5 minutes until the onions are translucent, and the mushrooms have softened. 
  2. Add the vegetable broth, coconut milk, chile peppers, and lemongrass stalks. Bring to a boil, and then reduce to heat to low, and simmer for about 10 minutes to allow the flavors to mesh. 
  3. Remove from the heat, and stir in the tamari, lime juice, Thai basil leaves, and julienned red bell peppers. Season with salt and pepper, to taste, and serve. 

Recipe Notes

Recipe from Thrive Energy Cookbook by Brendan Brazier published by DaCapo Press.
Photo by Trent Lanz; styling by Alicia Buszczak