Vegan Thai Coconut Lemongrass Soup
I’d like to start by saying I was once not a soup person I found them not filling and they are typically packed with sodium and animal products unless made from scratch. That being said, for years I didn’t get into soups.
However, once I got my stride and realized just how effortless it is to throw together a soup, I’ve made countless varieties! Some of my personal favorites are Tomato Basil, Asparagus, French Onion, Lobster Bisque, Clam Chowder and the list goes on.
Growing up Thai Lemongrass Soup was my mothers favorite soup. So much that we had it on the regular at such a young age, that today I have such an affinity of it. The flavors blend so seamlessly together and it’s just as comforting as a bowl of “chicken” noodle soup! Whether you have plain jane tastebuds or love intricate flavors, this soup is such a crowd pleaser!
Believe it or not, this recipe was one of the first concepts I ever produced in our tiny NYC apartment in 2014 while drowning in grad school.
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 is great
Great for entertaining
Can be made in bulK
Vegan Thai Coconut Lemongrass Soup
- Total Time: 20 minutes
- Yield: 4 bowls soups 1x
- 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
- 3 tsp lemongrass paste
- 4 cups vegetable broth
- 1 can coconut milk
- Juice of 1 lime
- 2 squares of dried ramen or noodles of your choice
- 2 tsp thai red curry paste
- 1 cup red bell pepper, thinly sliced
- 1 cup mung bean sprouts (add more if desired)
- salt/pepper as desired
- 2–3 scallions, peeled or chopped
- 1/2 cup fresh cilantro, finely chopped
- 1 lime (wedges, garnish)
- Heat coconut oil in large saucepan or stock pot over medium heat.
- Add ginger, garlic, lemongrass paste, thai red curry paste, and sautee for about two minutes.
- Add the vegetable broth, brown sugar, red pepper flakes, and bring to a boil. Reduce to a simmer, add the coconut milk, red bell pepper, mung beans, and cook for 10 minutes until veggies are softened.
- Add in the noodles, cook for an additional 5. Then remove from heat, stir in the lime juice.
- Top with scallions, fresh cilantro, red pepper flakes lime wedges.
- You can also add tofu, shiitakes and more to this soup!
- If you can’t find the lemongrass paste, you can use 1 stalk fresh lemongrass
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Cuisine: Lunch/Dinner/Side
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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 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.
Excited to make this! Do you start with 2 cups of dry mung beans?
I am pretty sure it is actually mung bean sprouts , not the beans
No, fresh mung beans!
I made this yesterday and my hubby gave is 10 out of 10!!!
Yay! It’s hands down one of my top favorite soups! So easy and so good! Glad you approved!
Wonderful soup! I used fresh, homemade chicken stock and it was wonderful!!
Hi Sheri! I love hearing this! This is actually one of my favorite soups out of the countless ones I’ve created as it’s so versatile! I’d make it every single day if my husband liked bell peppers lol – Happy cooking!
I just made this tonight and it is better than what I have had at restaurants!!! Thank you so much for sharing this recipe!!! This is a keeper and will be a regular this winter!!!
Oh I love hearing this! It’s my number one favorite soup next to my Tomato Basil Soup recipe. Thanks for sharing!
Hi Scott, Thanks for the feedback. I believe you used dried when the recipe calls for fresh mung bean sprouts.
Hi Angela, The recipe calls for fresh mung bean sprouts. Sorry for any confusion!
I made this with tofu, way more vegetables and chili. Delicious!!🙏👌
I don’t do spicy, could I use yellow curry paste?
Hi Pam, You absolutely could, but there is actually very minimal spice in this soup! I’d recommend trying the recipe as is as you may not need to modify anything.
Hi! Very good recipe. I find however that when I stir the soup, the color changes from a yellow to a pink-white (probably from the coconut milk), is it because the milk doesnt infuse well with the broth? Is there a specific time you should add the milk/when you should be stirring?
Hi Matt, No that’s normal, that’s the coconut milk and the thai curry in the soup. It will separate a lil, which is fine!
Does this soup need to be served right away? I was hoping for a soup I could make a couple of hours ahead and just leave on simmer or low heat for a while.
Hi Julia, I would have to say no as the noodles will break down depending on which kind you use and the texture of the bean sprouts may not be as desirable.
If I am using fresh lemongrass would you recommend slicing it into thin slices, or would you smash the stalks and let it soak in the broth? Also curious, which lemongrass paste do you like best? Having trouble finding a vegan one.