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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.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 220

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 small onion sliced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 stalks lemongrass bruised and chopped
  • 1 red chili sliced (optional for sass)
  • 200 g mushrooms sliced
  • 1 carrot julienned
  • 1 bell pepper thinly sliced
  • 400 ml coconut milk
  • 2 cups vegetable broth
  • 1 tablespoon soy sauce
  • 1 teaspoon maple syrup
  • Juice of 1 lime
  • Salt to taste
  • Fresh coriander chopped (for drama)

Method
 

  1. Heat coconut oil in a pot. Add onion, garlic, and ginger. Sauté until it smells like you’ve got your life together.
  2. Toss in lemongrass and chili. Stir for 2 minutes like you mean it.
  3. Add mushrooms, carrot, and bell pepper. Cook until the veggies look like they’ve been through character development.
  4. Pour in broth and coconut milk. Stir gently. Bring to a simmer—unlike your ex, keep it calm.
  5. Add soy sauce, maple syrup, and salt. Stir again. Let it simmer for 15 minutes.
  6. Remove lemongrass chunks. Squeeze in lime juice for the final glow-up.
  7. Serve hot, garnished with coriander and sass.

Notes

 

🔍 Nutritional Values (Per Serving)

  • Calories: 220
  • Total Fat: 14g
  • Saturated Fat: 9g
  • Carbohydrates: 19g
  • Fiber: 4g
  • Protein: 4g

💊 Vitamins and Minerals (Per Serving)

  • Vitamin C: 30%
  • Iron: 20%
  • Vitamin A: 25%
  • Magnesium: 15%
  • Potassium: 18%

💡 Additional Notes/Tips to Enhance Flavor

  • Smash the lemongrass with a rolling pin before chopping for full aromatic drama.
  • Add tofu cubes for protein and extra chew.
  • Stir in a splash of chili oil if you're feeling reckless.
  • Store leftovers like a grown-up—you'll thank yourself tomorrow.
  • Pair it with jasmine rice and inner peace.