Zesty Lemongrass Coconut Soup
This soup is a burst of tropical flavors that warms the soul and brightens your day. I love how the lemongrass adds a unique zing, making it feel like a little vacation in a bowl.
I first stumbled upon the idea for this soup during a rainy afternoon.
I was craving something warm, but wanted to keep it fresh and light.
Lemongrass has always been a favorite of mine – it’s like sunshine in herbal form!
This recipe is my go-to when I need a quick pick-me-up, and it’s packed with nourishing ingredients that do wonders for the body.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using full-fat coconut coconut milk in this recipe because it adds such a lovely creaminess. If you want a lighter option, you could use light coconut coconut milk, but you might lose some of that rich flavor. Also, feel free to adjust the veggies based on what you have on hand – this soup is super versatile!
Tips & Notes
- •I keep a jar of minced garlic in my fridge for quick meals – it saves time!
- •If you can’t find fresh lemongrass, you can use lemongrass paste, but adjust the quantity since it's more concentrated.
Recipe Variations
- •Sometimes I'll add chickpeas for extra protein and texture.
- •You can swap in spinach or kale for a pop of green – just stir it in at the end until it's wilted.
Storage & Freezing
Store any leftovers in a sealed container in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months; just make sure to leave some space in the container for it to expand.
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors meld together. Just store it in an airtight container in the fridge.
What can I serve with this soup?
I love pairing it with some crusty whole grain bread or a fresh salad. It’s also delicious over cooked rice or quinoa!
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This soup is a burst of tropical flavors that warms the soul and brightens your day. I love how the lemongrass adds a unique zing, making it feel like a little vacation in a bowl.
Ingredients
Instructions
- 1
In a large pot, melt the coconut oil over medium heat. Once melted, add the smashed lemongrass, minced garlic, and grated ginger. Sauté for about 2-3 minutes until fragrant.
- 2
Next, toss in the chopped red bell pepper, sliced carrot, and diced zucchini. Stir well and cook for another 5 minutes, allowing the veggies to soften.
- 3
Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat and simmer for about 10 minutes.
- 4
Stir in the canned coconut coconut milk and lime juice, and let the soup simmer for another 5 minutes.
- 5
Season with salt, pepper, and red pepper flakes if you like a little kick. Taste and adjust seasoning as needed.
- 6
Serve the soup hot, garnished with fresh cilantro. Enjoy the zesty, tropical flavors!
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