Thai Lemongrass Soup

Thai Lemongrass Soup With Mushrooms And Coconut Milk

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This Thai-inspired lemongrass soup with mushrooms and coconut is divine. An entire symphony of flavors, if you will, the mushrooms and carrots bring a hearty and grounding flavor to this soup, while the coconut milk is smooth and decadent. The ginger is warming and the fresh lime and cilantro keep this soup light and fresh. This Thai lemongrass soup is an easy one-pot soup and can be made as a quick weeknight soup! This soup is plant-based and grain-free; however, steamed rice or chicken would be an excellent addition if you would like!

Practice Food Combining | Best Combines With proteins or starches

This soup is neutral when it comes to practicing food combining. Meaning it would pair very well with either proteins or starches. An example of pairing this soup with a protein would be to add animal protein to the soup like chicken or shrimp, or you could add a plant-based protein like tofu to the soup. If you wanted to eat this soup with starches, you could add steamed grains like rice or quinoa or maybe enjoy a piece of sprouted bread with the soup! If you prefer to keep this Thai lemongrass soup neutral, enjoy this soup on its own or add more vegetables to it! Enjoy!

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Thai Lemongrass Soup With Mushrooms And Coconut Milk

  • Author: Anna Purcell
  • Prep Time: 5
  • Cook Time: 40
  • Total Time: 45
  • Yield: 4 Servings 1x
  • Category: Soup
  • Cuisine: Thai
  • Diet: Vegan


Units Scale
  • 8oz Mushrooms (Baby Bella or Shitake)
  • 1 Shallot (Diced)
  • 1 Tbsp Coconut Oil
  • 2 Carrots (Sliced into cirlces)
  • 2in Fresh Ginger
  • 2 Cloves Garlic
  • 1/2 Lemongrass Stalk
  • 2 Tbsp Coconut Aminos
  • 1 Tsp Rice Vinegar
  • 1 Tsp Sesame Oil
  • 1 Can Coconut Milk
  • 32oz Veggie Stock (low sodium)
  • Juice Of One Lime (About 1/4 Cup)
  • 1/4 Tsp Red Pepper Flakes
  • Salt To Taste


Begin soup by sauteing the diced shallots and mushrooms with one tablespoon of coconut oil on medium heat, and cover until tender. (About 5-7 Minutes) Next, add your minced garlic, minced ginger, and carrot circles. Cover the pot for another 10 minutes to allow everything to sweat.

Turn your heat to low-medium and begin adding your liquid seasonings. Combine the sesame oil, rice vinegar, and coconut aminos and pour into the pot. Stir to thoroughly combine the vegetables and seasoning.

Next, add your veggie stock to the pot and cover on low-medium heat for 20 minutes. At the very end, add your coconut milk, fresh lime juice, salt (if needed), and red pepper to taste. Let this sit on the stove for 5 minutes with the heat off and serve with freshly chopped cilantro. Enjoy!


This soup is a great make-ahead! Store in the fridge for up to 3 days for a quick lunch or dinner!

Keywords: Thai Lemongrass Soup

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Eat The Thai Lemongrass Soup With Mushrooms And Coconut Milk​ With.....

  • A Large Leafy Green Salad
  • Nori Rolls
  • Kelp Noodles
  • Steamed Grains
  • Grass Fed Animal Proteins

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