Ginger Lemongrass Coconut (Printable)

Creamy coconut broth infused with ginger, lemongrass and lime—bright, fragrant, ready in 40 minutes.

# What You'll Need:

→ Vegetables & Aromatics

01 - 1 tablespoon coconut oil
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh ginger, peeled and sliced
05 - 2 stalks lemongrass, trimmed and smashed
06 - 2 medium carrots, sliced
07 - 1 red bell pepper, julienned

→ Broth & Base

08 - 4 cups vegetable broth
09 - 1 can (13.5 oz) full-fat coconut milk
10 - 2 tablespoons soy sauce or tamari (gluten-free option)
11 - 1 teaspoon maple syrup or sugar

→ Finishing Ingredients

12 - Juice of 1 lime
13 - 1/2 teaspoon sea salt, or to taste
14 - Fresh cilantro, chopped (for garnish)
15 - Sliced red chili or chili oil (optional, for garnish)

# Directions:

01 - Heat coconut oil in a large pot over medium heat. Add the diced onion, minced garlic, sliced ginger, and smashed lemongrass stalks. Sauté until the onion becomes translucent and fragrant, about 3 to 4 minutes.
02 - Add the sliced carrots and julienned bell pepper to the pot. Continue sautéing for 2 to 3 minutes until the vegetables begin to soften.
03 - Pour in the vegetable broth and bring to a gentle simmer. Cover the pot and let it simmer for 15 minutes to develop the flavors.
04 - Stir in the coconut milk, soy sauce or tamari, and maple syrup. Continue simmering for another 5 minutes. Remove and discard the lemongrass stalks and ginger slices.
05 - Add the lime juice and sea salt, adjusting to taste. Stir well to combine all the flavors.
06 - Ladle the hot soup into bowls. Garnish with fresh chopped cilantro and sliced red chili or a drizzle of chili oil if desired.

# Expert Advice:

01 -
  • It takes one pot and zero fancy technique, yet tastes like something from a restaurant that handpicks its herbs each morning.
  • The coconut milk creates this velvety texture that feels indulgent, but the whole pot is entirely plant based and gluten free.
  • You probably have most of the ingredients in your kitchen right now, and the ones you dont are cheap and easy to find.
02 -
  • If you forget to smash the lemongrass before simmering, its oils stay locked inside and you will wonder why your soup tastes flat compared to last time.
  • Removing the ginger and lemongrass before serving is not optional because biting into a fibrous ginger slice mid soup is a fast way to ruin the mood.
03 -
  • Shake the can of coconut milk vigorously before opening because the cream and water often separate and you want both fully incorporated for the silkiest texture.
  • Let the soup rest off the heat for five minutes before serving because the flavors settle and the broth tastes significantly more cohesive.

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