Vegan Thai Coconut Lemongrass Soup

Posted by in Cooking, Lunch/Dinner, Soup | 2 comments

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Tuesday!!

 

 

 

 

 

 

 

 

I’d like to start by saying I’m not a “soup” person. I find them not filling at times unless feeling under the weather or the dead of winter, but I have always loved this soup! Growing up this was my mothers favorite soup. While I didn’t grow to love it til later, the flavor profile is just nostalgic to me and even just typing about it makes me crave it lol. 

 

This recipe was one of the first concepts I ever produced in our tiny NYC apartment while drowning in grad school. The images were ok, but not my favorites, making me want to revisit this classic dish even more. In the culinary world, everything is based on aesthetics (truth). I could have the best recipe, but if it’s not captured well it sadly means nothing. So I added this recipe to my remake bucket list.. 

 

and I’m just so glad I did!

 

For those who feel nervous working with lemongrass, I get you! It looks like a stick, if you don’t peel enough of the outer edge it can be chewy, but if you have anxiety about working with it you can opt for just the lemongrass paste for a more seamless process.  

 

 

 

 

 


 

I can’t even begin to tell you what part of this recipe is my favorite, because I just love it all! It’s quick, easy, affordable, can easily be made in bulk, packs nutrients, packed with veggies, you can add tofu to make it even more filling, perf for any season, has a hint of sweet, and a hint of heat, and is just hands down my favorite soup!

 


 

 

If you’re searching for that staple soup to add to your cooking routine, you need to try my vegan Thai Coconut Lemongrass Soup!

 

 

 

 

 

 

 

 

 

Why this recipe rocks: 

 

 

 

Easy

Clean ingredients

Colorful 

Bright

Crowd pleaser

Affordable

Fun

Great for entertaining

Can be made in bulK

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


 

Recipe Tutorial 

 

 

 

 

Yields 4 bowls soups

Vegan Thai Coconut Lemongrass Soup

20 minPrep Time

20 minCook Time

40 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 tbsp. coconut oil
  • 2 tbsp fresh ginger
  • 1/2 tsp red pepper flakes
  • 1 clove garlic, minced
  • 2 tsp brown sugar or coconut sugar
  • 1 lemongrass stalk, finely chopped
  • 2 tsp lemongrass paste (optional)
  • 4 cups vegetable broth
  • 1 can coconut milk
  • 1 cup sliced shiitakes
  • juice of 1 lime
  • 2-3 scallions, peeled or chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 2 squares of dried ramen or noodles of your choice
  • 2 tsp thai red curry paste
  • 1 cup red bell pepper, thinly sliced
  • 2 cups mung beans
  • 1 bunch cilantro (garnish)
  • 1 lime (wedges, garnish)
  • salt/pepper as desired

Instructions

  1. Heat coconut oil in large saucepan or stock pot over medium heat. Add ginger, garlic, lemongrass, and lemongrass paste (optional), thai curry paste, and sautee for about two minutes.
  2. Add the vegetable broth, brown sugar, red pepper flakes, and bring to a boil. Reduce to a simmer, add the coconut milk, shiitakes, red bell pepper, mung beans, and cook for 10 minutes until veggies are softened.
  3. Add in the noodles, cook for an additional 5. Then remove from heat, stir in the lime juice.
  4. Top with scallions, fresh cilantro, red pepper flakes lime wedges.

Notes

for more spice add 1 1/2 tsp thai red curry paste

7.8.1.2
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http://www.eatdrinkshrink.com/cooking/coconut-lemongrass-soup

 

 

 

 

 

 

 

 

 

 

 

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2 Comments

  1. Hello The recipe sounds delicious, however, in the preparation you mention "Add the vegetable broth, Tamari and miso, combine for an additional two" and there is no indication of either tamari or miso in the ingredients. Can you please indicate how much of these to add. Thank you
    • Thank you so much for pointing that out! I believe I opted out of using Tamari and miso for this recipe as I didn't find it necessary.

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