20+ Savory Lemongrass Soup Recipes to Brighten Your Day

Lemongrass is one of those ingredients that instantly brings brightness and complexity to any dish.

Its citrusy, fragrant aroma elevates the flavors of soups, creating an irresistible balance of fresh, zesty, and savory.

Whether you’re looking for something light and refreshing or rich and hearty, lemongrass soups can accommodate every craving. In this blog post, we’ve rounded up over 20 lemongrass soup recipes to add variety to your meals.

From spicy, aromatic broths to creamy, comforting bowls, these recipes will transform your kitchen into a haven of fragrant goodness.

With its ability to infuse soups with layers of flavor, lemongrass is not just a unique herb—it’s a must-have in your culinary repertoire.

It pairs beautifully with an array of ingredients, such as coconut milk, chicken, shrimp, vegetables, and even fruits like sweet potato and tomato.

So, if you’re ready to experience the bright and bold flavors of lemongrass, dive into our list of 20+ Lemongrass Soup Recipes and discover your new favorite bowl.

20+ Savory Lemongrass Soup Recipes to Brighten Your Day

Lemongrass is a simple yet magical ingredient that can take any soup to the next level with its aromatic, citrusy notes.

The 20+ lemongrass soup recipes featured here provide a variety of options, whether you’re in the mood for something light and fresh or indulgent and rich.

Each recipe brings out the versatility of lemongrass, allowing you to experiment with different flavors, textures, and ingredients.

Whether served as a starter or a main course, lemongrass soup will become a go-to for any occasion.

So, next time you’re craving something vibrant, refreshing, and satisfying, be sure to try one of these delicious recipes!

Lemongrass Chicken Coconut Soup

This creamy yet tangy soup is inspired by the classic Thai Tom Kha Gai. The richness of coconut milk perfectly balances the bright flavors of lemongrass, lime, and ginger. Tender chicken and fresh vegetables make it a filling and nutritious option for lunch or dinner.

Ingredients

• 2 stalks of lemongrass, bruised and cut into 2-inch pieces
• 1 lb (450g) chicken breast, thinly sliced
• 4 cups chicken stock
• 1 can (13.5 oz) coconut milk
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1-inch piece of ginger, thinly sliced
• 2 kaffir lime leaves (optional)
• 1 cup mushrooms, sliced
• 1 red chili, sliced (optional, for heat)
• Fresh cilantro, for garnish

Instructions

1. In a large pot, bring the chicken stock to a simmer. Add the lemongrass, ginger, and kaffir lime leaves, letting the flavors infuse for 5-7 minutes.
2. Add the chicken slices and cook until tender, about 10 minutes.
3. Stir in the coconut milk, fish sauce, lime juice, and mushrooms. Simmer for another 5 minutes.
4. Taste and adjust seasoning as needed. For more heat, add the red chili slices.
5. Serve hot, garnished with fresh cilantro.

This Lemongrass Chicken Coconut Soup is a symphony of flavors that will transport you to Southeast Asia. The balance of creaminess and tang makes it a comforting yet exotic choice. Perfect for chilly evenings or when you’re craving something warm and fragrant.

Vegan Lemongrass Pho

A plant-based twist on the classic Vietnamese soup, this Vegan Lemongrass Pho is light yet packed with flavor. The lemongrass-infused broth is layered with spices and served with rice noodles, tofu, and a variety of fresh toppings.

Ingredients

• 2 stalks lemongrass, bruised and halved
• 6 cups vegetable broth
• 1 cinnamon stick
• 3 star anise
• 1-inch piece of ginger, sliced
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 7 oz (200g) rice noodles
• 1 block (14 oz) firm tofu, cubed
• Fresh bean sprouts
• Thai basil leaves
• Lime wedges
• Sliced jalapeño (optional)

Instructions

1. Heat the vegetable broth in a large pot. Add the lemongrass, cinnamon stick, star anise, and ginger. Simmer for 20-25 minutes to infuse.
2. Strain the broth to remove the solids, then return it to the pot. Stir in soy sauce and hoisin sauce.
3. Meanwhile, cook the rice noodles according to package instructions and set aside.
4. In a non-stick pan, lightly fry the tofu cubes until golden.
5. To serve, divide the noodles and tofu among bowls, then ladle the hot broth over. Top with bean sprouts, basil, lime wedges, and jalapeño slices.

This Vegan Lemongrass Pho is a feast for the senses, offering a fragrant and satisfying bowl of goodness. It’s a wholesome meal that’s both nourishing and customizable with your favorite toppings.

Spicy Lemongrass Seafood Soup

This bold and flavorful soup brings together the briny taste of fresh seafood with the zesty aroma of lemongrass. A hint of spice elevates the dish, making it a standout for lovers of hearty and aromatic soups.

Ingredients

• 3 stalks lemongrass, bruised and cut into pieces
• 6 cups fish or seafood stock
• 1 lb (450g) mixed seafood (shrimp, squid, mussels)
• 2 tomatoes, diced
• 1 small onion, sliced
• 2 tbsp chili paste (adjust to taste)
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp sugar
• Fresh cilantro, for garnish

Instructions

1. Bring the fish stock to a boil in a large pot. Add lemongrass, onion, and tomatoes. Simmer for 10 minutes to develop the flavor.
2. Stir in the chili paste, fish sauce, lime juice, and sugar. Adjust spice and saltiness as needed.
3. Add the seafood and cook until the shrimp turn pink and the mussels open, about 5-7 minutes.
4. Remove from heat and garnish with fresh cilantro before serving.

The Spicy Lemongrass Seafood Soup is a vibrant dish that highlights the best of ocean flavors with a zesty kick. It’s an ideal choice for special occasions or whenever you want to impress with a bold, flavorful soup.

Lemongrass and Sweet Potato Soup

This creamy Lemongrass and Sweet Potato Soup combines the earthy sweetness of sweet potatoes with the bright, citrusy notes of lemongrass. It’s a vibrant, velvety soup that’s both comforting and packed with nutrients.

Ingredients

• 2 stalks lemongrass, bruised and finely chopped
• 1 large sweet potato, peeled and cubed
• 1 onion, diced
• 3 cups vegetable stock
• 1 can (13.5 oz) coconut milk
• 1 tbsp olive oil
• 1 tsp ground turmeric
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté until translucent.
2. Add the lemongrass and turmeric, stirring until fragrant, about 1-2 minutes.
3. Add the sweet potato cubes and vegetable stock. Simmer for 15-20 minutes until the sweet potatoes are tender.
4. Blend the soup using an immersion blender or regular blender until smooth.
5. Stir in the coconut milk and season with salt and pepper. Heat gently, but do not boil.
6. Serve hot, garnished with fresh cilantro.

This Lemongrass and Sweet Potato Soup is a vibrant, nourishing dish that’s perfect for a cozy meal. The combination of earthy sweet potatoes and aromatic lemongrass creates a balance that’s both unique and satisfying.

Lemongrass Shrimp Soup

This Lemongrass Shrimp Soup is a quick and easy option for seafood lovers. The subtle citrusy flavor of lemongrass pairs beautifully with tender shrimp, creating a light yet flavorful dish that’s ideal for any season.

Ingredients

• 3 stalks lemongrass, bruised and cut into 2-inch pieces
• 1 lb (450g) shrimp, peeled and deveined
• 4 cups chicken or seafood stock
• 2 garlic cloves, minced
• 1 tbsp ginger, minced
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 cup baby spinach or bok choy leaves
• Juice of 1 lime
• Sliced green onions, for garnish

Instructions

1. Heat the chicken or seafood stock in a pot. Add lemongrass, garlic, and ginger, and let it simmer for 10 minutes to infuse the flavors.
2. Add the shrimp and cook until pink, about 3-4 minutes.
3. Stir in fish sauce, soy sauce, and lime juice. Adjust seasoning to taste.
4. Add the baby spinach or bok choy, letting it wilt in the hot soup.
5. Serve immediately, garnished with sliced green onions.

This Lemongrass Shrimp Soup is a refreshing and aromatic delight, perfect for a light lunch or appetizer. The fresh, clean flavors make it a go-to dish for seafood enthusiasts and soup lovers alike.

Lemongrass Lentil Soup

For a hearty and protein-packed option, this Lemongrass Lentil Soup is a winner. The robust flavor of lentils is enhanced by the zesty brightness of lemongrass and warming spices, creating a comforting yet nutritious meal.

Ingredients

• 2 stalks lemongrass, bruised and chopped
• 1 cup red lentils, rinsed
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 4 cups vegetable stock
• 1 tbsp olive oil
• Juice of 1 lemon
• Fresh parsley, for garnish

Instructions

1. Heat olive oil in a large pot. Add the onion and garlic, sautéing until softened.
2. Stir in the cumin and coriander, cooking for another minute until fragrant.
3. Add the lentils, lemongrass, and vegetable stock. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the lentils are tender.
4. Remove the lemongrass pieces and stir in the lemon juice. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh parsley.

This Lemongrass Lentil Soup is a wholesome and hearty dish that combines the protein-rich goodness of lentils with the refreshing notes of lemongrass. It’s a satisfying choice for a healthy lunch or dinner, full of vibrant flavors.

Lemongrass and Carrot Ginger Soup

This Lemongrass and Carrot Ginger Soup is a smooth, velvety bowl of warmth. The sweetness of carrots, paired with the zingy kick of ginger and the citrusy fragrance of lemongrass, makes for a flavorful, healthy, and satisfying dish.

Ingredients

• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 4 large carrots, peeled and chopped
• 1-inch piece of ginger, peeled and minced
• 1 onion, diced
• 4 cups vegetable stock
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 1 tbsp honey (optional)
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and ginger, sautéing for 3-4 minutes until softened.
2. Add the carrots and lemongrass pieces, and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable stock, add cumin, and bring to a boil. Reduce heat and simmer for 20-25 minutes, until the carrots are tender.
4. Remove the lemongrass pieces, and use an immersion blender or regular blender to blend the soup until smooth.
5. Stir in honey (if desired) and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This Lemongrass and Carrot Ginger Soup is a sweet, savory, and slightly spicy dish that delivers comfort in every spoonful. It’s perfect for a light dinner or as a starter for a larger meal, offering a balance of flavors that are both soothing and energizing.

Lemongrass Beef Soup

This Lemongrass Beef Soup combines the robust flavor of tender beef with the delicate, fragrant notes of lemongrass. With a touch of lime and a few spices, this is a savory, satisfying soup that’s perfect for any season.

Ingredients

• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 1 lb (450g) beef sirloin, thinly sliced
• 4 cups beef stock
• 1 onion, sliced
• 1 garlic clove, minced
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 red chili, sliced (optional for heat)
• Fresh cilantro, for garnish

Instructions

1. In a large pot, bring the beef stock to a boil. Add the lemongrass, garlic, and onion. Let simmer for about 10 minutes to infuse the flavors.
2. Add the sliced beef to the pot, cooking for 5-7 minutes until the beef is tender.
3. Stir in soy sauce, fish sauce, and lime juice. Adjust seasoning to taste.
4. Add the red chili slices for an extra kick if desired.
5. Serve hot, garnished with fresh cilantro.

This Lemongrass Beef Soup is a hearty and aromatic dish with tender beef, a punch of lime, and a delightful hint of lemongrass. It’s an excellent choice for a warming meal, with a perfect balance of savory and tangy flavors.

Lemongrass and Tofu Miso Soup

This Lemongrass and Tofu Miso Soup is a fusion of traditional Japanese miso soup with the bright, aromatic flavor of lemongrass. It’s a light, healthy soup that’s perfect as a starter or light meal for those looking for a refreshing option.

Ingredients

• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 4 cups vegetable stock
• 3 tbsp white miso paste
• 1 block (14 oz) firm tofu, cubed
• 1 small onion, sliced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 cup spinach or kale leaves
• Sliced green onions, for garnish

Instructions

1. Bring the vegetable stock to a simmer in a large pot. Add the lemongrass and onion, simmering for 10 minutes to infuse the flavors.
2. In a small bowl, whisk the miso paste with a little bit of warm stock until smooth. Add the miso mixture to the pot and stir until well combined.
3. Add the cubed tofu and cook for 5-7 minutes, just until heated through.
4. Stir in the soy sauce and rice vinegar.
5. Add the spinach or kale leaves, cooking for another 2 minutes until wilted.
6. Serve hot, garnished with sliced green onions.

This Lemongrass and Tofu Miso Soup is light, savory, and soothing, with layers of flavor from the miso, lemongrass, and vegetables. It’s perfect for a quick, healthy meal that offers comfort and nourishment with every bowl.

Lemongrass Coconut Chicken Soup

This Lemongrass Coconut Chicken Soup is a creamy, hearty, and fragrant dish that blends the rich flavors of coconut milk with the tender juiciness of chicken. The lemongrass adds a bright and fresh undertone, making it a balanced and satisfying meal.

Ingredients

• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 1 lb (450g) boneless, skinless chicken breasts, cut into thin strips
• 4 cups chicken stock
• 1 can (13.5 oz) coconut milk
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 onion, sliced
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp fish sauce
• 1 cup mushrooms, sliced
• Fresh cilantro, for garnish

Instructions

1. In a large pot, heat a little oil over medium heat. Add the garlic, ginger, and onion, sautéing until softened.
2. Add the lemongrass, chicken stock, and soy sauce, and bring to a simmer. Let it cook for 10-15 minutes to allow the flavors to meld.
3. Add the chicken strips and cook until the chicken is fully cooked, about 5-7 minutes.
4. Stir in the coconut milk, fish sauce, lime juice, and mushrooms. Let the soup simmer for another 5-7 minutes.
5. Remove the lemongrass pieces, and season the soup with additional lime juice or fish sauce if needed.
6. Serve hot, garnished with fresh cilantro.

This Lemongrass Coconut Chicken Soup is an incredibly flavorful and comforting dish, perfect for warming up on a chilly day. The creamy coconut milk and fresh, citrusy lemongrass elevate the soup, while the tender chicken and mushrooms add satisfying texture.

Lemongrass Pho Soup

This Lemongrass Pho Soup is a twist on the classic Vietnamese pho, combining the traditional depth of pho broth with the zesty, citrusy notes of lemongrass. The aromatic herbs and flavorful broth make it a delicious and fragrant soup perfect for any day.

Ingredients

• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 1 lb (450g) beef brisket or sirloin, thinly sliced
• 4 cups beef stock
• 1 onion, sliced
• 2 garlic cloves, minced
• 2-inch piece of ginger, sliced
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 cinnamon stick
• 2 star anise
• 1 tbsp brown sugar
• Fresh basil, cilantro, and lime wedges for garnish
• Cooked rice noodles

Instructions

1. In a large pot, bring the beef stock to a boil. Add the onion, garlic, ginger, lemongrass, star anise, and cinnamon stick. Reduce heat and let it simmer for about 30 minutes to infuse the flavors.
2. Strain the broth to remove the solids, returning the clear broth to the pot.
3. Stir in fish sauce, soy sauce, and brown sugar. Adjust seasoning to taste.
4. Add the sliced beef to the pot and cook for 2-3 minutes, just until the beef is cooked through.
5. Serve the broth over bowls of cooked rice noodles, garnished with fresh basil, cilantro, and lime wedges.

This Lemongrass Pho Soup is a fragrant and hearty dish that brings the vibrant flavors of Vietnamese pho into your kitchen. The aromatic broth, combined with tender beef and fresh herbs, creates a dish that’s both comforting and refreshing.

Lemongrass and Butternut Squash Soup

This Lemongrass and Butternut Squash Soup combines the smooth, naturally sweet taste of roasted butternut squash with the aromatic, citrusy kick of lemongrass. It’s a comforting soup with an elegant balance of flavors, perfect for autumn or a light, healthy meal.

Ingredients

• 2 stalks lemongrass, bruised and chopped
• 1 medium butternut squash, peeled, seeded, and cubed
• 1 onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable stock
• 1 can (13.5 oz) coconut milk
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• Salt and pepper to taste
• Fresh parsley or thyme, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and cinnamon. Spread in a single layer on a baking sheet and roast for 25-30 minutes until tender.
2. In a large pot, heat a little oil and sauté the onion and garlic until soft. Add the lemongrass and vegetable stock.
3. Add the roasted butternut squash to the pot and bring to a boil. Let it simmer for 5-7 minutes.
4. Remove the lemongrass and blend the soup until smooth using an immersion blender or regular blender.
5. Stir in the coconut milk and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley or thyme.

This Lemongrass and Butternut Squash Soup is rich, comforting, and full of natural sweetness, with a refreshing citrusy twist from the lemongrass. The coconut milk adds a creamy texture, making it the perfect dish to enjoy during cooler months.

Lemongrass Sweet Potato Soup

This Lemongrass Sweet Potato Soup is a beautifully rich and comforting dish that combines the natural sweetness of roasted sweet potatoes with the bright, citrusy flavor of lemongrass. It’s perfect for cozy evenings and offers a nourishing blend of flavors.

Ingredients

• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable stock
• 1 can (13.5 oz) coconut milk
• 1 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with a little olive oil and salt, and roast for 25-30 minutes, or until tender.
2. In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic, and sauté for 5 minutes, until softened.
3. Add the roasted sweet potatoes, lemongrass, vegetable stock, and cumin to the pot. Bring to a simmer and cook for another 10 minutes.
4. Remove the lemongrass stalks and blend the soup until smooth using an immersion blender or regular blender.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This Lemongrass Sweet Potato Soup is a velvety, comforting dish with a perfect balance of sweet and savory flavors. The addition of lemongrass infuses the soup with a unique citrusy note, making it a standout meal. It’s ideal for chilly nights or as a starter to a hearty meal.

Lemongrass Shrimp Soup

This Lemongrass Shrimp Soup is a quick and flavorful dish that combines the briny sweetness of shrimp with the aromatic infusion of lemongrass. It’s a light, refreshing soup that packs a punch of flavor with a hint of spice and citrus.

Ingredients

• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 1 lb (450g) shrimp, peeled and deveined
• 4 cups chicken or vegetable stock
• 1 onion, sliced
• 2 garlic cloves, minced
• 1-inch piece of ginger, sliced
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1-2 red chilies, sliced (optional for spice)
• Fresh cilantro, for garnish

Instructions

1. In a large pot, bring the chicken or vegetable stock to a simmer. Add the lemongrass, garlic, ginger, and onion. Let it simmer for about 10 minutes to infuse the flavors.
2. Add the shrimp and cook for 3-4 minutes until they turn pink and are cooked through.
3. Stir in the soy sauce, lime juice, and red chilies (if using). Adjust seasoning to taste.
4. Remove the lemongrass stalks before serving.
5. Serve hot, garnished with fresh cilantro.

This Lemongrass Shrimp Soup is a vibrant and refreshing dish with the perfect balance of citrusy notes from the lemongrass and a subtle heat from the chilies. The shrimp adds a lovely sweetness, making this soup a light yet satisfying meal.

Lemongrass Spicy Tomato Soup

This Lemongrass Spicy Tomato Soup is a bold and flavorful dish that combines the acidity of tomatoes with the refreshing citrusy lemongrass and a kick of heat from chili. It’s a comforting and zesty twist on the classic tomato soup.

Ingredients

• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 6 ripe tomatoes, chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable stock
• 1 tbsp olive oil
• 1 tbsp red curry paste (or more for extra heat)
• 1 tsp smoked paprika
• 1/2 tsp sugar
• Salt and pepper to taste
• Fresh basil, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for about 5 minutes until softened.
2. Stir in the red curry paste, smoked paprika, and sugar, cooking for another minute to release the flavors.
3. Add the chopped tomatoes, vegetable stock, and lemongrass to the pot. Bring to a simmer and cook for 20-25 minutes until the tomatoes break down and the flavors meld together.
4. Remove the lemongrass stalks and blend the soup until smooth using an immersion blender or regular blender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil.

This Lemongrass Spicy Tomato Soup is a delightful fusion of classic comfort and bold, zesty flavors. The combination of lemongrass, tomato, and a touch of spice creates a satisfying soup that’s both refreshing and warming at the same time. It’s perfect for those who enjoy a spicy twist on traditional tomato soup.

Note: More recipes are coming soon!