Venture into the vibrant world of lemongrass soups, where aromatic broths and comforting flavors await to warm your soul. Perfect for cozy nights or adding a fresh twist to your weekly menu, these 19 recipes promise to delight your taste buds and inspire your kitchen adventures. Let’s explore these delicious bowls together—your next favorite soup is just a page away!
Thai Lemongrass Coconut Soup
Brace yourself for a bowl of pure comfort! This Thai lemongrass coconut soup is like a warm hug on a chilly day—it’s creamy, fragrant, and packed with flavor. You’ll love how easy it is to whip up, and it’s perfect for a cozy weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp vegetable oil (or any neutral oil)
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 2 stalks lemongrass, bruised and cut into 2-inch pieces
– 1-inch piece ginger, grated
– 4 cups vegetable broth
– 1 (13.5 oz) can coconut milk
– 8 oz mushrooms, sliced (shiitake or button work great)
– 1 tbsp soy sauce (adjust to taste)
– 1 tbsp lime juice (freshly squeezed for best flavor)
– 1 tsp sugar (optional, to balance acidity)
– Fresh cilantro for garnish
Instructions
1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the thinly sliced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic, bruised lemongrass pieces, and grated ginger, cooking for 1 minute until fragrant—be careful not to burn the garlic.
4. Pour in the vegetable broth and bring to a gentle boil, then reduce heat to low and simmer uncovered for 10 minutes to infuse the flavors.
5. Add the sliced mushrooms and simmer for another 5 minutes until they are tender and have released their juices.
6. Stir in the coconut milk, soy sauce, lime juice, and optional sugar, heating through for 2-3 minutes without boiling to prevent curdling.
7. Remove the pot from heat and discard the lemongrass pieces before serving.
8. Ladle the soup into bowls and garnish with fresh cilantro.
Mmm, you’re in for a treat with this silky, aromatic soup. The creamy coconut base pairs beautifully with the zesty lemongrass and earthy mushrooms—try serving it over steamed jasmine rice for a heartier meal, or enjoy it as-is for a light yet satisfying dish.
Spicy Lemongrass Tom Yum
Mmm, picture this: you’re craving something bold and aromatic, a soup that’s both fiery and refreshing. This Spicy Lemongrass Tom Yum is just that—a vibrant, tangy broth packed with herbs and heat, perfect for shaking up your weeknight dinner routine.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 cups chicken broth (or vegetable broth for a vegetarian option)
– 1 lb shrimp, peeled and deveined (or tofu, cubed, for a plant-based swap)
– 8 oz mushrooms, sliced (white or cremini work well)
– 2 stalks lemongrass, bruised and cut into 2-inch pieces (to release more flavor)
– 4 kaffir lime leaves, torn (or 1 tbsp lime zest if unavailable)
– 3 tbsp fish sauce (or soy sauce for a vegan alternative)
– 2 tbsp lime juice, freshly squeezed (adjust to taste for tanginess)
– 1-2 Thai chilies, sliced (remove seeds to reduce heat if preferred)
– 1 tbsp vegetable oil (or any neutral oil)
– 1 small onion, thinly sliced
– 3 cloves garlic, minced
– 1-inch piece ginger, grated
– 1 tbsp palm sugar (or brown sugar, to balance the acidity)
– Fresh cilantro, chopped, for garnish
Instructions
1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 small onion, thinly sliced, and sauté until softened and translucent, about 3-4 minutes.
3. Stir in 3 cloves garlic, minced, and 1-inch piece ginger, grated, cooking for 1 minute until fragrant.
4. Pour in 4 cups chicken broth and bring to a gentle boil over high heat.
5. Add 2 stalks lemongrass, bruised and cut into 2-inch pieces, and 4 kaffir lime leaves, torn, then reduce heat to medium-low and simmer for 10 minutes to infuse the broth.
6. Tip: Taste the broth after simmering and adjust seasoning with more fish sauce or lime juice if needed for a balanced flavor.
7. Increase heat to medium and add 8 oz mushrooms, sliced, cooking until tender, about 5 minutes.
8. Stir in 1 lb shrimp, peeled and deveined, and cook until they turn pink and opaque, approximately 3-4 minutes.
9. Tip: Avoid overcooking the shrimp to keep them tender and juicy.
10. Remove the pot from heat and discard the lemongrass stalks and lime leaves.
11. Mix in 3 tbsp fish sauce, 2 tbsp lime juice, freshly squeezed, 1-2 Thai chilies, sliced, and 1 tbsp palm sugar, stirring until the sugar dissolves.
12. Tip: For a richer broth, let the soup sit for 5 minutes off the heat before serving to allow flavors to meld.
13. Ladle the soup into bowls and garnish with fresh cilantro, chopped.
14. Very aromatic and lively, this tom yum boasts a silky broth with a punch of citrus and spice. Serve it over steamed jasmine rice for a heartier meal, or enjoy it as-is for a light, invigorating lunch that’ll warm you right up.
Vietnamese Lemongrass Chicken Soup
Remember those days when you just need a hug in a bowl? This Vietnamese lemongrass chicken soup is exactly that—bright, fragrant, and deeply comforting. You’ll love how the lemongrass and ginger make your kitchen smell amazing while it simmers.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 8 cups chicken broth (low-sodium preferred for better flavor control)
– 2 stalks lemongrass, white parts only, bruised and cut into 2-inch pieces
– 1 (3-inch) piece fresh ginger, peeled and thinly sliced
– 3 tbsp fish sauce (adjust to taste)
– 2 tbsp vegetable oil (or any neutral oil)
– 1 medium yellow onion, thinly sliced
– 4 cloves garlic, minced
– 8 oz rice noodles, soaked in warm water for 15 minutes until pliable
– 2 cups bean sprouts, rinsed
– 1 cup fresh cilantro leaves, roughly chopped
– 2 limes, cut into wedges
– 2 Thai bird’s eye chilies, thinly sliced (optional, for heat)
Instructions
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
2. Add the sliced onion and cook, stirring frequently, until softened and lightly golden, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add the chicken pieces to the pot in a single layer and cook undisturbed for 3 minutes to develop a light sear.
5. Flip the chicken pieces and cook for another 2 minutes until no longer pink on the outside.
6. Pour in the chicken broth, then add the lemongrass pieces and sliced ginger.
7. Bring the soup to a boil over high heat, then immediately reduce to a gentle simmer.
8. Cover the pot partially and simmer for 30 minutes to allow the flavors to meld and the chicken to become tender.
9. While the soup simmers, drain the soaked rice noodles and set them aside.
10. After 30 minutes, stir in the fish sauce and taste the broth, adding more fish sauce if desired for saltiness.
11. Add the drained rice noodles to the pot and cook for 3 minutes until just tender.
12. Turn off the heat and remove the lemongrass pieces and ginger slices with a slotted spoon.
13. Ladle the hot soup into bowls, dividing the chicken and noodles evenly.
14. Top each bowl with bean sprouts, fresh cilantro, and optional sliced chilies.
15. Serve immediately with lime wedges on the side for squeezing over the soup.
Mmm, the result is a beautifully balanced soup with tender chicken and silky noodles swimming in a fragrant, savory broth. The bean sprouts add a delightful crunch, while a squeeze of lime brightens every spoonful. For a fun twist, try serving it with crispy fried shallots on top or alongside a fresh baguette for dipping.
Lemongrass and Ginger Shrimp Soup
Diving into a bowl of this lemongrass and ginger shrimp soup feels like a warm hug on a chilly day. You’ll love how the bright, citrusy notes from the lemongrass mingle with the spicy kick of fresh ginger, creating a broth that’s both comforting and invigorating. It’s the perfect quick fix when you’re craving something light yet deeply flavorful.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (thawed if frozen)
– 2 stalks lemongrass, trimmed and bruised (or 2 tbsp lemongrass paste)
– 2-inch piece fresh ginger, peeled and thinly sliced (adjust to taste)
– 4 cups chicken broth (or vegetable broth for a vegetarian option)
– 1 tbsp vegetable oil (or any neutral oil)
– 2 cloves garlic, minced
– 1 tbsp fish sauce (or soy sauce for a substitute)
– 1 lime, juiced (about 2 tbsp)
– 1 cup sliced mushrooms (like shiitake or button)
– 2 green onions, thinly sliced (for garnish)
– Salt, to season (optional)
Instructions
1. Heat 1 tbsp vegetable oil in a large pot over medium heat for 1 minute until shimmering.
2. Add 2 cloves minced garlic and 2-inch sliced ginger to the pot, sautéing for 2 minutes until fragrant and lightly golden.
3. Stir in 2 stalks bruised lemongrass and 1 cup sliced mushrooms, cooking for 3 minutes until mushrooms soften slightly.
4. Pour in 4 cups chicken broth, bringing it to a boil over high heat, then reduce to a simmer for 10 minutes to infuse flavors.
5. Add 1 lb shrimp to the simmering broth, cooking for 3-4 minutes until they turn pink and opaque, stirring occasionally.
6. Remove the pot from heat and discard the lemongrass stalks for easier eating.
7. Stir in 1 tbsp fish sauce and 2 tbsp lime juice, tasting and adding salt if needed for balance.
8. Ladle the soup into bowls and garnish with 2 sliced green onions before serving hot.
This soup boasts a silky broth with tender shrimp that soak up all those aromatic flavors. Try serving it over a bed of rice noodles or with a side of crusty bread to make it a heartier meal—it’s versatile enough to enjoy as a light lunch or cozy dinner centerpiece.
Lemongrass Tofu Curry Soup
Tired of the same old soups? This lemongrass tofu curry soup is a cozy hug in a bowl—it’s fragrant, creamy, and packed with plant-based goodness. You’ll love how the bright, citrusy notes from the lemongrass balance the rich coconut curry base, and it comes together in about 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp vegetable oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 stalks lemongrass, trimmed and bruised (to release flavor)
– 2 tbsp red curry paste (adjust for more heat)
– 1 (14 oz) can full-fat coconut milk
– 4 cups vegetable broth
– 1 (14 oz) block firm tofu, pressed and cubed
– 1 red bell pepper, sliced
– 1 cup sliced mushrooms (like cremini)
– 2 tbsp soy sauce (or tamari for gluten-free)
– 1 tbsp lime juice (fresh is best)
– Fresh cilantro for garnish (optional)
Instructions
1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant—be careful not to burn them.
4. Add the bruised lemongrass stalks and 2 tbsp red curry paste, stirring to coat the aromatics and toast the paste for 30 seconds.
5. Pour in the can of coconut milk and 4 cups vegetable broth, scraping the bottom of the pot to incorporate any browned bits.
6. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 10 minutes to meld the flavors.
7. Add the cubed tofu, sliced red bell pepper, and sliced mushrooms to the pot, simmering for another 8–10 minutes until the vegetables are tender but still slightly crisp.
8. Stir in 2 tbsp soy sauce and 1 tbsp lime juice, then remove the pot from the heat and discard the lemongrass stalks.
9. Ladle the soup into bowls and garnish with fresh cilantro if desired.
Let this soup sit for a few minutes to thicken slightly, giving the tofu time to soak up the aromatic broth. The result is a silky, comforting bowl with a tangy kick from the lime and a subtle heat from the curry—try serving it over steamed jasmine rice or with a side of crusty bread for dipping.
Lemongrass and Lime Pho
Let’s be real—sometimes you just need a bowl of pho that feels fresh and bright, not heavy. This lemongrass and lime version is exactly that, with a broth that’s aromatic and zesty, perfect for when you’re craving something comforting but still light. You’ll love how the citrusy notes cut through the richness, making it feel like a hug in a bowl.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 8 cups water
– 1 lb beef chuck, thinly sliced (or use chicken for a lighter option)
– 2 stalks lemongrass, bruised and chopped into 2-inch pieces
– 4 cloves garlic, minced
– 1 onion, thinly sliced
– 2 tbsp fish sauce (adjust to taste)
– 2 tbsp lime juice, freshly squeezed
– 1 tbsp vegetable oil (or any neutral oil)
– 8 oz rice noodles
– 1 cup bean sprouts
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges for serving
Instructions
1. Heat 1 tbsp vegetable oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add 1 onion, thinly sliced, and 4 cloves garlic, minced, to the pot and sauté until fragrant and lightly browned, about 5 minutes.
3. Stir in 2 stalks lemongrass, bruised and chopped, and cook for 1 minute to release the aromas.
4. Pour in 8 cups water and bring to a boil, then reduce heat to a simmer.
5. Add 1 lb beef chuck, thinly sliced, to the broth and simmer for 30 minutes until the beef is tender and cooked through.
6. While the broth simmers, cook 8 oz rice noodles according to package instructions, then drain and set aside.
7. After 30 minutes, remove the lemongrass stalks from the broth with tongs and discard them.
8. Stir in 2 tbsp fish sauce and 2 tbsp lime juice, freshly squeezed, into the broth and simmer for 5 more minutes.
9. Divide the cooked rice noodles among 4 bowls, then ladle the hot broth and beef over the noodles.
10. Top each bowl with 1 cup bean sprouts and 1/4 cup fresh cilantro, chopped.
11. Serve immediately with 1 lime, cut into wedges, on the side for squeezing over the top.
Dive into this pho and you’ll notice the broth is light yet deeply flavorful, with a tangy kick from the lime that balances the savory notes. The rice noodles soak up all that lemongrass goodness, while the bean sprouts add a nice crunch—try garnishing with extra herbs or a dash of chili oil for a spicy twist.
Coconut Curry Lemongrass Soup
Unexpectedly craving something cozy yet vibrant? You’ll love this coconut curry lemongrass soup. It’s a fragrant, creamy bowl that warms you right up with just the right kick.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp coconut oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 stalks lemongrass, trimmed and bruised
– 2 tbsp red curry paste (adjust for spice preference)
– 1 (13.5 oz) can full-fat coconut milk
– 4 cups vegetable broth
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces (or tofu for vegetarian)
– 1 red bell pepper, thinly sliced
– 1 cup sliced mushrooms
– 2 tbsp fish sauce (or soy sauce for vegan)
– 1 tbsp lime juice
– Fresh cilantro for garnish
Instructions
1. Heat 1 tbsp coconut oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant to avoid burning.
4. Add 2 bruised lemongrass stalks and 2 tbsp red curry paste, stirring constantly for 1 minute to toast the paste and release its flavors.
5. Pour in 1 can of full-fat coconut milk and 4 cups vegetable broth, scraping the bottom of the pot to incorporate any browned bits.
6. Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer for 10 minutes to let the flavors meld.
7. Add 1 lb chicken pieces (or tofu) and simmer for 8 minutes until the chicken is cooked through with no pink inside.
8. Stir in 1 sliced red bell pepper and 1 cup sliced mushrooms, simmering for 5 more minutes until the vegetables are tender but still crisp.
9. Remove the pot from heat and discard the lemongrass stalks.
10. Stir in 2 tbsp fish sauce (or soy sauce) and 1 tbsp lime juice, adjusting the seasoning if needed.
11. Ladle the soup into bowls and garnish with fresh cilantro.
This soup has a velvety texture from the coconut milk, balanced by the bright, citrusy notes of lemongrass and lime. Try serving it over steamed jasmine rice for a heartier meal, or enjoy it as-is for a light yet satisfying dinner.
Lemongrass and Pumpkin Soup
Savor the cozy, aromatic blend of lemongrass and pumpkin in this simple soup. You’ll love how the bright citrus notes from the lemongrass balance the creamy, sweet pumpkin—it’s like a warm hug in a bowl. Perfect for chilly evenings when you want something comforting but still fresh.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tablespoon olive oil (or any neutral oil)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 stalks lemongrass, trimmed and bruised (to release flavor)
– 4 cups pumpkin puree (canned or homemade)
– 4 cups vegetable broth (low-sodium, adjust salt later)
– 1 cup coconut milk (full-fat for creaminess)
– 1 teaspoon ground ginger (or fresh, grated)
– Salt and black pepper to taste (start with 1/2 tsp salt)
– Fresh cilantro for garnish (optional)
Instructions
1. Heat the olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Add the bruised lemongrass stalks to the pot and sauté for 2 minutes to infuse the oil with flavor.
5. Pour in the pumpkin puree and vegetable broth, then bring the mixture to a boil over high heat.
6. Reduce the heat to low, cover the pot, and simmer for 20 minutes to let the flavors meld together.
7. Remove the lemongrass stalks from the pot and discard them.
8. Stir in the coconut milk and ground ginger, then simmer uncovered for 5 minutes to warm through.
9. Season with salt and black pepper, tasting and adjusting as needed for balance.
10. Ladle the soup into bowls and garnish with fresh cilantro if desired.
Ladle up this velvety soup and enjoy its smooth, creamy texture with a hint of zesty lemongrass. The pumpkin adds a natural sweetness that pairs beautifully with the coconut milk, making it feel indulgent yet light. Try topping it with toasted pumpkin seeds or a swirl of yogurt for an extra touch—it’s versatile enough for a quick dinner or a fancy starter.
Spicy Lemongrass and Basil Soup
Brace yourself for a bowl of pure comfort! This spicy lemongrass and basil soup is the perfect way to warm up on a chilly day. It’s bright, fragrant, and has just the right kick to wake up your taste buds.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp vegetable oil (or any neutral oil)
– 1 medium yellow onion, thinly sliced
– 3 cloves garlic, minced
– 2 stalks lemongrass, tough outer layers removed and inner stalk bruised with the back of a knife
– 4 cups low-sodium chicken broth
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tbsp fish sauce
– 1 tbsp soy sauce
– 1-2 Thai chilies, sliced (adjust for heat preference)
– 1 cup sliced mushrooms (like shiitake or cremini)
– 1 cup packed fresh basil leaves (Thai basil if you can find it)
– 1 lime, cut into wedges for serving
Instructions
1. Heat the vegetable oil in a large pot over medium heat for 1 minute.
2. Add the sliced onion and cook, stirring occasionally, for 5 minutes until softened and translucent.
3. Stir in the minced garlic and cook for 1 more minute until fragrant.
4. Add the bruised lemongrass stalks and the chicken broth to the pot. Increase heat to high and bring to a boil.
5. Once boiling, reduce the heat to a simmer and add the chicken thigh pieces. Let simmer for 10 minutes.
6. Stir in the fish sauce, soy sauce, and sliced Thai chilies.
7. Add the sliced mushrooms and simmer for another 5 minutes until the chicken is cooked through and the mushrooms are tender.
8. Remove the pot from the heat. Discard the lemongrass stalks.
9. Stir in the fresh basil leaves just before serving; they will wilt slightly from the residual heat.
10. Ladle the soup into bowls and serve immediately with lime wedges on the side.
Perfectly balanced, this soup has a clear, aromatic broth with tender chicken and earthy mushrooms. The fresh basil adds a final pop of anise-like flavor that makes every spoonful exciting. Try serving it over a small mound of steamed jasmine rice for a more substantial meal.
Lemongrass and Mushroom Clear Soup
Zesty and light, this lemongrass and mushroom clear soup is exactly what you need when you want something comforting but not heavy. It’s packed with aromatic flavors that feel both fresh and cozy, perfect for a quick lunch or a simple dinner starter. You’ll love how the earthy mushrooms and bright lemongrass come together in a soothing broth.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 cups water
– 2 stalks fresh lemongrass, bruised and cut into 2-inch pieces (or 2 tbsp dried lemongrass, soaked)
– 8 oz white mushrooms, sliced (or cremini for deeper flavor)
– 1 tbsp vegetable oil (or any neutral oil)
– 2 cloves garlic, minced
– 1 inch fresh ginger, peeled and sliced
– 2 tbsp soy sauce (adjust to taste)
– 1 tsp salt
– Fresh cilantro leaves for garnish (optional)
Instructions
1. Heat the vegetable oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add the minced garlic and sliced ginger to the pot, stirring constantly for 30 seconds until fragrant to avoid burning.
3. Add the sliced mushrooms to the pot, cooking for 5 minutes until they release their liquid and soften slightly.
4. Pour in the 4 cups of water and bring the mixture to a gentle boil over high heat, which should take about 3-4 minutes.
5. Add the bruised lemongrass pieces to the boiling water, reducing the heat to low to maintain a simmer.
6. Stir in the soy sauce and salt, then cover the pot and let it simmer for 15 minutes to allow the flavors to meld.
7. Remove the pot from the heat and discard the lemongrass pieces and ginger slices using a slotted spoon.
8. Ladle the soup into bowls and garnish with fresh cilantro leaves if desired.
Soothing and aromatic, this soup has a delicate broth with tender mushrooms that soak up all the lemony-ginger notes. Serve it hot with a side of steamed rice or crusty bread for a fuller meal, and enjoy how the clear broth feels light yet satisfying on a chilly day.
Lemongrass Noodle Soup with Vegetables
Diving into a bowl of this lemongrass noodle soup feels like a warm hug on a chilly day. You get bright, citrusy broth packed with fresh veggies and slurpable noodles—it’s light yet totally satisfying, and easy to pull together on a busy weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp vegetable oil (or any neutral oil)
– 2 stalks lemongrass, trimmed and bruised
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 6 cups vegetable broth
– 2 tbsp soy sauce (or tamari for gluten-free)
– 8 oz rice noodles
– 2 cups broccoli florets
– 1 cup sliced carrots
– 1 cup sliced mushrooms (like shiitake or cremini)
– 2 cups baby spinach
– Lime wedges and fresh cilantro for serving (optional, but recommended)
Instructions
1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the lemongrass, garlic, and ginger to the pot, sautéing for 2–3 minutes until fragrant and lightly golden.
3. Pour in the vegetable broth and soy sauce, bringing the mixture to a gentle boil over high heat.
4. Reduce the heat to low, cover the pot, and let the broth simmer for 10 minutes to infuse the flavors.
5. While the broth simmers, prepare the rice noodles according to package directions, then drain and set aside.
6. Add the broccoli, carrots, and mushrooms to the simmering broth, cooking uncovered for 5–7 minutes until the vegetables are tender-crisp.
7. Stir in the baby spinach and cook for 1–2 minutes more, just until wilted.
8. Remove the pot from the heat and discard the lemongrass stalks.
9. Divide the cooked rice noodles among four bowls, then ladle the hot broth and vegetables over the top.
10. Garnish each bowl with lime wedges and fresh cilantro if desired.
Making this soup delivers a vibrant, aromatic broth that’s tangy from the lemongrass and savory from the soy sauce, with noodles that soak up all the goodness. Serve it with extra lime for a zesty kick or add a drizzle of chili oil if you like some heat—it’s a flexible dish that welcomes your personal touch.
Chicken and Lemongrass Rice Soup
Venturing into a cozy bowl of soup? This chicken and lemongrass rice soup is just what you need. It’s bright, comforting, and perfect for a chilly day. You’ll love how the lemongrass and ginger come together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tbsp vegetable oil (or any neutral oil)
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 stalks lemongrass, trimmed and bruised (see tip in step 2)
– 1-inch piece fresh ginger, peeled and sliced
– 6 cups low-sodium chicken broth
– 1 cup jasmine rice, rinsed
– 2 tbsp fish sauce (adjust to taste)
– 1 lime, juiced
– Fresh cilantro, chopped, for garnish
– Salt and pepper, to season
Instructions
1. Heat the vegetable oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add the chicken thighs and cook until browned on all sides, about 5-7 minutes, seasoning with salt and pepper. Remove and set aside. Tip: Don’t overcrowd the pot to ensure proper browning.
3. In the same pot, add the diced onion and cook until softened and translucent, about 5 minutes, stirring occasionally.
4. Add the minced garlic, bruised lemongrass stalks, and sliced ginger. Cook for 1 minute until fragrant. Tip: Bruise the lemongrass by smashing it with the back of a knife to release its oils.
5. Pour in the low-sodium chicken broth and bring to a boil over high heat.
6. Stir in the rinsed jasmine rice and return the browned chicken to the pot.
7. Reduce the heat to low, cover, and simmer for 20 minutes until the rice is tender and the chicken is cooked through. Tip: Check the rice at 15 minutes to prevent overcooking.
8. Remove the pot from heat. Stir in the fish sauce and lime juice.
9. Taste and adjust seasoning with salt and pepper if needed.
10. Ladle the soup into bowls and garnish with chopped fresh cilantro.
Lusciously creamy from the rice, this soup has a tangy kick from the lemongrass and lime. The chicken stays tender, making each spoonful hearty. Try topping it with extra lime wedges or a drizzle of chili oil for a spicy twist.
Lemongrass and Turmeric Detox Soup
You know those days when you feel like you need a reset? This lemongrass and turmeric soup is like a warm hug for your insides—it’s bright, soothing, and packed with ingredients that’ll make you feel refreshed from the first sip.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp coconut oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 stalks lemongrass, tough outer layers removed and inner stalks bruised with the back of a knife
– 1 tbsp fresh turmeric, grated (or 1 tsp ground turmeric)
– 6 cups low-sodium vegetable broth
– 1 cup sliced shiitake mushrooms
– 1 cup chopped kale, stems removed
– 1 tbsp fresh lime juice
– Salt and black pepper, to taste (adjust as needed)
Instructions
1. Heat the coconut oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it burn.
4. Add the bruised lemongrass stalks and grated turmeric to the pot, stirring to coat everything in the oil for 1 minute to release their aromas.
5. Pour in the vegetable broth and bring the mixture to a gentle boil over high heat.
6. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes to allow the flavors to meld.
7. Add the sliced shiitake mushrooms to the pot and simmer, uncovered, until they are tender, about 5 minutes.
8. Stir in the chopped kale and cook just until wilted, about 2 minutes, to keep it vibrant and slightly crisp.
9. Remove the pot from the heat and discard the lemongrass stalks.
10. Stir in the fresh lime juice, then season with salt and black pepper to your liking.
Zesty and comforting, this soup has a light broth with earthy mushrooms and tender kale that soak up all the lemony-turmeric goodness. Try serving it over a scoop of cooked rice or quinoa for a heartier meal, or garnish with extra lime wedges and fresh herbs like cilantro for a burst of freshness.
Lemongrass and Corn Chowder
Ever had one of those days where you crave something cozy but also a little exciting? This lemongrass and corn chowder is exactly that—a creamy, comforting bowl with a bright, citrusy kick that feels like a hug from the inside. It’s perfect for a chilly evening when you want to mix things up from your usual soup rotation.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 2 tbsp unsalted butter (or olive oil for a dairy-free option)
- 1 medium yellow onion, diced
- 2 stalks lemongrass, trimmed and smashed (to release flavor)
- 3 cups fresh or frozen corn kernels (thawed if frozen)
- 4 cups vegetable broth (or chicken broth for more richness)
- 1 cup heavy cream (or coconut milk for a vegan twist)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
- Melt the butter in a large pot over medium heat, about 1 minute until bubbly.
- Add the diced onion to the pot and sauté for 5 minutes, stirring occasionally, until softened and translucent.
- Place the smashed lemongrass stalks in the pot and cook for 2 minutes to infuse the oil with flavor.
- Tip: Smash the lemongrass with the back of a knife to help it release its aromatic oils more effectively.
- Add the corn kernels to the pot and cook for 3 minutes, stirring, until slightly caramelized.
- Pour in the vegetable broth and bring the mixture to a boil over high heat, which should take about 5 minutes.
- Reduce the heat to low and let the soup simmer for 15 minutes, uncovered, to allow the flavors to meld.
- Remove the lemongrass stalks from the pot and discard them.
- Tip: Use tongs to easily fish out the lemongrass without burning your fingers.
- Stir in the heavy cream and simmer for an additional 5 minutes over low heat, until the soup is heated through.
- Season with salt and black pepper, stirring to combine evenly.
- Tip: Taste the soup before adding more salt, as broths can vary in saltiness.
- Ladle the chowder into bowls and garnish with chopped cilantro.
Delightfully creamy with a subtle crunch from the corn, this chowder has a vibrant lemongrass aroma that makes it feel light yet satisfying. Serve it with crusty bread for dipping, or top it with a sprinkle of chili flakes if you like a bit of heat—it’s versatile enough to make any meal feel special.
Lemongrass and Sweet Potato Soup
On a chilly day, you want something cozy yet bright. This lemongrass and sweet potato soup delivers exactly that—a creamy, aromatic bowl that feels like a warm hug with a zesty kick. It’s surprisingly simple to whip up, and the flavors meld into something truly special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tbsp coconut oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 stalks lemongrass, tough outer layers removed and finely chopped (use the tender inner part only)
– 1 lb sweet potatoes, peeled and cubed into 1-inch pieces
– 4 cups vegetable broth
– 1 (13.5 oz) can coconut milk
– 1 tbsp fresh lime juice
– 1 tsp salt (adjust to taste)
– ½ tsp black pepper
– Fresh cilantro for garnish (optional)
Instructions
1. Heat the coconut oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and chopped lemongrass, cooking for 1 minute until fragrant to release their aromas.
4. Add the cubed sweet potatoes to the pot, tossing to coat in the oil and aromatics.
5. Pour in the vegetable broth, ensuring it covers the sweet potatoes completely.
6. Bring the mixture to a boil over high heat, then reduce to a simmer and cover the pot.
7. Simmer for 20 minutes, or until the sweet potatoes are fork-tender and easily mashed.
8. Remove the pot from the heat and let it cool slightly for 5 minutes to handle safely.
9. Use an immersion blender to puree the soup directly in the pot until completely smooth, or transfer in batches to a countertop blender.
10. Return the pureed soup to the pot if using a blender, and place it back over low heat.
11. Stir in the coconut milk until fully incorporated and warmed through, about 3 minutes.
12. Add the lime juice, salt, and black pepper, stirring well to combine and adjust seasoning as needed.
13. Ladle the soup into bowls and garnish with fresh cilantro if desired.
Now, you’ve got a velvety soup with a subtle sweetness from the potatoes and a bright, citrusy note from the lemongrass. Nothing beats curling up with a bowl of this—try topping it with a sprinkle of toasted coconut or a drizzle of chili oil for an extra kick.
Lemongrass Crab Bisque
Mmm, picture this: you’re craving something cozy yet vibrant, a soup that’s creamy with a hint of Southeast Asian flair. This lemongrass crab bisque is exactly that—a luxurious, aromatic bowl that feels fancy but is totally doable at home. It’s perfect for a special dinner or just treating yourself on a chilly evening.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tbsp unsalted butter (or olive oil for dairy-free)
– 1 medium yellow onion, diced
– 2 stalks lemongrass, trimmed and bruised (smash with the back of a knife to release flavor)
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated (or 1 tsp ground ginger in a pinch)
– 1/4 cup all-purpose flour
– 4 cups seafood or vegetable broth
– 1 cup heavy cream (or full-fat coconut milk for a dairy-free twist)
– 1 lb lump crabmeat, picked over for shells
– 1 tbsp fish sauce (adjust to taste—start with less if you’re sensitive to salt)
– 1 tbsp lime juice (freshly squeezed for best flavor)
– Salt and black pepper, to season
– Fresh cilantro or chives, chopped, for garnish
Instructions
1. Melt the butter in a large pot over medium heat until it’s foamy and fragrant, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until it turns soft and translucent, roughly 5 minutes.
3. Stir in the bruised lemongrass stalks, minced garlic, and grated ginger, and cook for 1 more minute until aromatic—be careful not to let the garlic burn.
4. Sprinkle the flour over the mixture and stir constantly for 2 minutes to form a roux, which will thicken the bisque later.
5. Gradually pour in the seafood broth while whisking continuously to prevent lumps from forming.
6. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 15 minutes to meld the flavors.
7. Remove the pot from the heat and take out the lemongrass stalks—they’ve done their job infusing flavor.
8. Stir in the heavy cream until fully incorporated, then return the pot to low heat.
9. Gently fold in the lump crabmeat, being careful not to break up the chunks too much.
10. Add the fish sauce and lime juice, then season with salt and black pepper to your liking—taste as you go to balance the tang and saltiness.
11. Simmer for another 5 minutes until the bisque is heated through and slightly thickened, but avoid boiling to keep the crab tender.
12. Ladle the bisque into bowls and garnish with fresh cilantro or chives for a pop of color and freshness.
Unbelievably smooth and rich, this bisque has a velvety texture that coats your spoon, with the lemongrass adding a bright, citrusy note that cuts through the creaminess. Serve it with crusty bread for dipping, or get creative by topping it with a drizzle of chili oil or a sprinkle of crispy fried shallots for extra crunch—it’s a showstopper that’ll have everyone asking for seconds.
Zesty Lemongrass and Lime Soup
Ready to brighten up your day with a bowl of sunshine? This zesty lemongrass and lime soup is the perfect pick-me-up, whether you’re fighting off a chill or just craving something light and refreshing. It’s packed with vibrant, tangy flavors that come together in under 30 minutes, making it an ideal weeknight dinner or a quick lunch fix.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- 1 tbsp vegetable oil (or any neutral oil)
- 4 stalks lemongrass, bottom 6 inches only, bruised and cut into 2-inch pieces
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, peeled and grated
- 4 cups low-sodium chicken broth (or vegetable broth for a vegan option)
- 2 tbsp fish sauce (adjust to taste, or use soy sauce for vegetarian)
- 1 tbsp granulated sugar
- 2 limes, juiced (about 1/4 cup)
- 1 lb boneless, skinless chicken breast, thinly sliced (optional, omit for vegan)
- 1 cup sliced mushrooms (such as shiitake or button)
- 1 cup cherry tomatoes, halved
- Fresh cilantro and Thai basil for garnish
- 1-2 Thai chilies, thinly sliced (optional, for heat)
Instructions
- Heat the vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
- Add the lemongrass pieces, sliced onion, minced garlic, and grated ginger to the pot. Sauté for 3-4 minutes, stirring frequently, until the onions are softened and fragrant. Tip: Bruising the lemongrass by smashing it with the back of a knife helps release more flavor.
- Pour in the chicken broth, fish sauce, and sugar. Stir to combine and bring to a boil over high heat.
- Once boiling, reduce the heat to low and let the soup simmer uncovered for 10 minutes to allow the flavors to meld.
- If using chicken, add the thinly sliced chicken breast to the simmering broth. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink. Tip: Slice the chicken thinly against the grain for tender, quick-cooking pieces.
- Add the sliced mushrooms and halved cherry tomatoes to the pot. Simmer for an additional 3-4 minutes until the mushrooms are tender.
- Remove the pot from the heat and stir in the fresh lime juice. Tip: Adding lime juice off the heat preserves its bright, acidic flavor.
- Ladle the soup into bowls, discarding the lemongrass pieces if desired. Garnish generously with fresh cilantro, Thai basil, and sliced Thai chilies if using.
Light and brothy with a tangy kick from the lime, this soup has a comforting warmth from the lemongrass and ginger. Serve it over a bed of steamed rice noodles for a heartier meal, or enjoy it as-is for a low-carb option—either way, it’s a burst of freshness in every spoonful.
Lemongrass Lentil Soup
Venturing into a cozy bowl of lemongrass lentil soup is like wrapping yourself in a warm, aromatic hug. You’ll love how the bright, citrusy notes of lemongrass mingle with hearty lentils, creating a simple yet deeply satisfying meal that’s perfect for any chilly day. It’s a one-pot wonder that comes together with minimal fuss, letting the flavors do all the talking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 stalks lemongrass, outer layers removed and inner core finely chopped (about 3 tbsp)
– 1 tbsp fresh ginger, grated
– 1 cup brown lentils, rinsed and drained
– 4 cups vegetable broth
– 1 (14-oz) can coconut milk
– 1 tbsp soy sauce (or tamari for gluten-free)
– 1 tsp ground turmeric
– 1/2 tsp red pepper flakes (adjust to taste)
– Salt, as needed
– Fresh cilantro, chopped, for garnish
– Lime wedges, for serving
Instructions
1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic, chopped lemongrass, and grated ginger, and cook for 1 minute until fragrant.
4. Tip: To maximize flavor, bruise the lemongrass stalks with the back of a knife before chopping to release their oils.
5. Add the rinsed brown lentils to the pot and stir to coat them in the aromatics.
6. Pour in the vegetable broth and bring the mixture to a boil over high heat.
7. Once boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes until the lentils are tender but not mushy.
8. Tip: Check the lentils at 15 minutes to prevent overcooking; they should be soft when pressed with a fork.
9. Stir in the coconut milk, soy sauce, ground turmeric, and red pepper flakes.
10. Simmer uncovered for 10 minutes to let the flavors meld and the soup thicken slightly.
11. Taste the soup and add salt as needed, starting with 1/2 tsp and adjusting gradually.
12. Tip: For a creamier texture, blend half of the soup with an immersion blender before serving, but leave some lentils whole for texture.
13. Ladle the soup into bowls and garnish with chopped fresh cilantro and lime wedges on the side.
Perfectly balanced, this soup boasts a velvety texture from the coconut milk with a subtle kick from the red pepper flakes. Serve it with a squeeze of lime to brighten the earthy lentils, or pair it with crusty bread for a heartier meal that’s sure to become a weeknight favorite.
Conclusion
Perfectly showcasing lemongrass’s vibrant versatility, this collection offers a world of flavor to explore. We hope you find a new favorite to warm your kitchen. Give a recipe a try, then let us know which one you loved in the comments below! If you enjoyed this roundup, please share it with fellow food lovers on Pinterest. Happy cooking!
