Coconut Lemongrass Soup

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








Hello & Happy Friday!!




I’d like to start by saying I’m not a “soup” person. I find them not filling, always having to be enjoyed with bread, which defeats the purpose and  I’m always paranoid about sodium



Which is why I prefer to make them myself with a flavor profile so fab that it’s filling, memorable, and I don’t need masses of bread or salt. 



This recipe came to mind as I love lemongrass. While I had never made anything with lemongrass I alway gravitated towards the flavor whenever dining out. Truth, I had not idea that lemongrass was so hard to find in New York City. Many things are easy to obtain in the city, while strangely some are not (aka ben and jerry”s new vegan ice cream). 



Needless to say, I nearly gave up on ever finding lemongrass, until I realized, it is at the local market in my neighborhood. 



My favorite thing about this recipe is that it packs tons of nutrienst, flavor, is effortless, and will have you completely enamored with lemongrass. 


If you have an affinity for effortless soups that pack coconut milk, spice, and a hint of sweetness 


You need to try my vegan Coconut Lemongrass Soup









Why this recipe rocks: 




Clean ingredients



Crowd pleaser



Great for entertaining

Can be made in bulK


























Coconut Lemongrass Soup
Serves 2
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
  1. 1 tbsp. coconut oil
  2. 1 lemongrass stalk, finely chopped
  3. 4 cups vegetable broth
  4. 1 can coconut milk
  5. 3 kaffir lime leaves, or 1 tbsp. jarred sliced kaffir lime leaves (optional)
  6. 1 cup shiitake caps, rinsed, chopped
  7. juice of 1 1/2 lime
  8. 2-3 scallions, chopped
  9. 1/2 cup fresh cilantro, finely chopped
  10. 1/2 package of soba noodles
  11. 2 red serrano peppers or jalapeños
  12. 2 tsp ginger
  13. 1 clove garlic
  14. 2 tsp coconut sugar
  15. 3/4 red bell pepper sliced
  1. Heat coconut oil in large saucepan or stock pot over medium heat. Add lemongrass, garlic, and ginger, and sautee for about two minutes. Add the vegetable broth, coconut milk, coconut sugar, peppers, and lime juice/kaffir lime. Bring to a boil, lower heat and add shiitakes and sliced bell pepper. Cook for an additional 5-7 minutes.Allow to simmer for about 15 minutes.
  2. Bring large pot of water to a boil. Season generously with salt. Add the soba noodles and cook until al dente (just firm to bite). Drain and rinse noodles under cold water. Allow to drain and set aside in a bowl. Combine with the soup and serve warm.
  3. top with scallions and fresh cilantro and lime wedges.
  1. for more spice add 1 1/2 tsp thai red curry paste
Eat. Drink. Shrink.





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I’m Gabrielle, the founder & creator of I established this blog in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and soon to be MS in Nutrition & Health Sciences.

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  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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