This Thai lemongrass soup is an easy-to-make & nutrient-dense meal prep option that you’ll 1000% add to your rotations. It is filled with veggies and the broth can be made and frozen days in advance. My favorite recipe to pair it with for protein is my healthy “fried” chicken recipe.
Disclosure: This post may contain affiliate links which means I receive a commission if you make a purchase through clicking my link. It has no cost to you. Please read my disclosure for more information.
How To Make Thai Lemongrass Soup:
This Thai lemongrass coconut soup recipe is incredibly nutrient-dense with flavorful and rich ingredients that are both uncommon in most American diets yet refreshing, to say the very least!
Much like any other blended soup recipe it’s recommended to caramelize your onions, add your remaining soup ingredients, let cook, blend, and strain. It’s that simple!
How to use lemongrass in soup: For this recipe or any soup recipe calling for lemongrass, it’s important to know lemongrass is a woody yet flavorful ingredient. Due to this, it will often require straining if blended or cut too small. You may use as much or as little as desired.
Using curry paste, kefir lime leaves, and peanut butter in this recipe: Thai curry paste is is unlike Indian curry and has a very different taste. Use as much as you’d like here and feel free to try it prior to adding. Kefir lime leaves are absolutely incredible flavor-wise. It’s a traditional Thai ingredient that has a spiced citrus flavor to it give this recipe a uniquely rich taste. Peanut butter creates depth here which I highly recommend adding it for recipe accuracy!
Make Ahead Soup Tips & Tricks:
If you love making quick dinners or even lunches during your work hour, it’s important to make this soup recipe with lemongrass ahead of time. Double the recipe if you really want to save time!
This recipe calls for a variety of veggies. Pre-slice your veggies to reduce even more prep time for each meal! Be sure to store your radishes & carrots in water if cutting them ahead of time. This keeps them crunchy and fresh!
It’s important to note that the soup needs to cool properly before adding to the freezer. This is for food safety but also to ensure your freezer does not reduce to too low of a temperature. I use the below 16 oz containers that are great for the freezer!
- 22oz Freezer-Safe Glass Containers – 10 pack (Amazon)
- 16oz Freezer-Safe Glass Containers – 6 pack (Amazon)
- 16oz BPA-Free Plastic Containers – 50 pack (Amazon)
Thai Lemongrass Soup
Thai Lemongrass Soup Ingredients:
- 2 tsp refined coconut oil or avocado oil
- 1 large yellow onion
- 1 liter veggie broth or water adjust sodium to desired needs
- ¼ tsp black pepper
- 1 tsp turmeric
- 1 tbsp maple syrup
- ⅓ cup liquid aminos
- 6 large fresh garlic cloves
- 2 tbsp peanut butter
- 1-1.5 inch fresh grated ginger Use a microplane!
- 1 tbsp red curry paste
- 1 can full fat coconut milk
- 1 16 oz jar of roasted red peppers OR broiled red peppers Cook @ 425 if using fresh.
- Lime as desired
- 1 large fresh stalk Lemongrass dont include the woody ends
- 4 large Kefir Lime Leaves if you have it!
Veggie & Noodle Addition (amount split between 4 servings)
- 2-3 large carrots
- 1 purple diakon
- 1 large watermelon radish
- 5-6 baby bokchoy
- 1 carton mushrooms of your choice
- 4 scallions
- 1-2 cups mixed greens
- 4 lime
- 8oz container rice vermicelli noodles
- 1/4 tsp tajin
- 1/2 tsp Nori Komi Furikake rice seasoning
- Start off by washing your veggies. Next, chop your onions and add to a hot oiled pan.
- Once your onions have caramelized, add your lemongrass and garlic. Cook until fragrant.
- Follow with the remainder of your soup ingredients & let cook for about 20-30 minutes.
- Next blend your soup fully in a vitamix or high-speed blender. Strain & Add back to your pot to cook your noodles or cook your noodles separetly.
- Top with your veggies and toppings.