Vegan Thai Coconut Soup with Lemongrass Recipe
If calm, chaos, and coconut had a baby—it would be this soup.
This vegan Thai delight delivers creamy comfort with a tangy, zesty twist that’ll slap your taste buds awake.
Lemongrass does all the aromatherapy while coconut milk handles emotional support duty like your bestie after a breakup.
It’s rich, exotic, spicy, and—unlike your last situationship—won’t ghost you after dinner.
Whether you’re hungover, heartbroken, or just hungry, this soup hits like a warm tropical vacation in a bowl (no passport required).
Vegan Thai Coconut Soup with Lemongrass Recipe
A spicy-sour-sweet vegan Thai coconut soup loaded with lemongrass, veggies, and flavor explosions your ex could never deliver.
Ingredients
Method
- Heat coconut oil in a pot. Add onion, garlic, and ginger. Sauté until it smells like you’ve got your life together.
- Toss in lemongrass and chili. Stir for 2 minutes like you mean it.
- Add mushrooms, carrot, and bell pepper. Cook until the veggies look like they’ve been through character development.
- Pour in broth and coconut milk. Stir gently. Bring to a simmer—unlike your ex, keep it calm.
- Add soy sauce, maple syrup, and salt. Stir again. Let it simmer for 15 minutes.
- Remove lemongrass chunks. Squeeze in lime juice for the final glow-up.
- Serve hot, garnished with coriander and sass.
