Warm, fragrant, and brimming with flavor, this Vegan Thai Coconut Lemongrass Soup is a quick and nourishing meal.
Packed with plant-based protein, fiber-rich vegetables, and heart-healthy fats from coconut milk, it’s both satisfying and light.
Perfect for busy weeknights or meal prep, this soup delivers bold Thai flavors while being low in saturated fat, entirely vegan, and effortlessly comforting.
20-Minute Thai Coconut Lemongrass Soup
Equipment
- 1 large saucepan or stock pot
- 1 stirring spoon or spatula
- Measuring Spoons and Cups
- Knife and cutting board
Ingredients
Soup Base:
- 1 tbsp coconut oil
- 2 tbsp fresh ginger grated
- 1 clove garlic minced
- ½ tsp red pepper flakes
- 2 tsp brown sugar or coconut sugar
- 3 tsp lemongrass paste
- 4 cups vegetable broth
- 1 can 13.5 oz coconut milk
- Juice of 1 lime
- 2 squares dried ramen or noodles of choice
- 2 tsp Thai red curry paste
Vegetables:
- 1 cup red bell pepper thinly sliced
- 1 cup mung bean sprouts
Garnish:
- 2 –3 scallions chopped
- ½ cup fresh cilantro finely chopped
- Lime wedges for serving
Instructions
- Heat the Coconut Oil: Place a large saucepan or stockpot over medium heat and add 1 tablespoon of coconut oil. Allow the oil to warm until it is shimmering but not smoking. This will provide a rich, aromatic base for your soup and help release the flavors of the aromatics you’ll add next.
- Sauté the Aromatics: Add 2 tablespoons of freshly grated ginger and 1 minced garlic clove to the hot oil. Sprinkle in 1/2 teaspoon of red pepper flakes for a subtle heat. Stir continuously for about 1–2 minutes until the ginger and garlic become fragrant, ensuring they don’t burn. This step builds the essential foundation of flavor for your soup.
- Incorporate the Lemongrass and Curry Paste: Stir in 3 teaspoons of lemongrass paste and 2 teaspoons of Thai red curry paste. Mix well to evenly coat the aromatics with the curry paste. Sauté for another 1–2 minutes, allowing the fragrant oils and spices to meld together. You’ll notice a deepening of color and a burst of traditional Thai aroma at this stage.
- Add the Liquid Base: Pour in 4 cups of vegetable broth and 1 can of coconut milk (approximately 13.5 ounces). Stir thoroughly to combine the liquids with the sautéed aromatics. Then, add 2 teaspoons of brown sugar or coconut sugar to balance the flavors. Raise the heat slightly and bring the mixture to a gentle boil, watching carefully to prevent spilling.
- Simmer with Vegetables: Once boiling, reduce the heat to low and add 1 cup of thinly sliced red bell pepper and 1 cup of mung bean sprouts. Allow the soup to simmer gently for about 10 minutes, stirring occasionally. The vegetables should soften but still retain a slight crunch, giving the soup a vibrant texture and natural sweetness.
- Cook the Noodles: Add 2 squares of dried ramen or your choice of noodles directly into the simmering soup. Stir to separate the noodles and cook for an additional 5 minutes, or until they are tender yet firm to the bite (al dente). This step ensures the noodles soak up the delicious broth while maintaining texture.
- Finish with Lime Juice: Remove the soup from heat and immediately stir in the juice of 1 fresh lime. This final touch brightens the flavors, balancing the creamy coconut milk and the rich spices with a refreshing citrusy zing.
- Prepare the Garnishes: While the soup rests for a minute, chop 2–3 scallions and 1/2 cup fresh cilantro. Slice a lime into wedges. These garnishes not only add visual appeal but also enhance the flavor with freshness and subtle herbal notes.
- Serve and Enjoy: Ladle the soup into bowls, ensuring each serving has a mix of noodles, vegetables, and broth. Sprinkle scallions and cilantro on top, and serve with a lime wedge on the side for extra zing. Optionally, add a few extra red pepper flakes for more heat. Serve hot and savor each aromatic, creamy, and comforting spoonful.
Notes
- Use fresh ginger and garlic for the most vibrant flavor; pre-minced or powdered options can make the soup less aromatic.
- Lemongrass paste is convenient and potent, but fresh lemongrass stalks can be finely chopped and simmered for a subtle, authentic taste.
- Adjust the red pepper flakes or Thai red curry paste according to your preferred spice level.
- Coconut milk adds creaminess and richness; use full-fat for a silkier soup or light coconut milk for a lower-calorie option.
- Noodles cook quickly, so add them at the very end to avoid sogginess.
Chef’s Secrets: Enhancing Flavor Naturally
The secret to a truly flavorful Thai coconut soup lies in layering the aromatics carefully.
Start by sautéing ginger, garlic, lemongrass, and curry paste in coconut oil—this releases their essential oils, creating a fragrant base.
Adding the coconut milk after simmering the broth ensures it remains creamy without curdling.
Fresh lime juice added at the end brightens all the flavors, creating the perfect balance of creamy, spicy, and tangy notes.
Experiment with optional add-ins like tofu, shiitakes, or baby corn for extra texture and protein.
Serving Suggestions: Delicious Pairing Ideas
This soup is incredibly versatile.
Serve it on its own as a light yet filling meal, or pair it with a side of jasmine rice for a heartier dinner.
Garnish generously with fresh cilantro, scallions, and lime wedges for a fresh, vibrant touch.
For a more indulgent meal, add a drizzle of chili oil or a handful of roasted peanuts.
This soup is also perfect for a family-style meal—keep it warm in a large pot and let everyone customize their bowls with garnishes.
Storage Tips: Keep Soup Fresh Longer
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Noodles may absorb too much liquid over time, so consider storing them separately if planning to reheat.
Reheat gently on the stovetop over medium-low heat, adding a splash of vegetable broth or water to restore consistency.
This soup can also be frozen for up to 2 months, though it’s best to freeze without noodles to maintain texture.
Garnishes like lime, cilantro, and scallions should always be added fresh after reheating.
Frequently Asked Questions
1. Can I use other noodles instead of ramen?
Yes! Rice noodles, udon, or soba noodles all work beautifully. Just adjust cooking time according to the noodle type to prevent overcooking.
2. Is this soup suitable for meal prep?
Absolutely. The soup stores well in the refrigerator for a few days, making it perfect for batch cooking. Keep noodles separate for optimal texture if preparing ahead.
3. Can I make it spicier or milder?
Yes, simply adjust the red pepper flakes or Thai red curry paste to your taste. Adding more lime juice at the end can also help balance the heat.
4. What other proteins can I add?
Firm tofu, tempeh, or even edamame are excellent plant-based options. For non-vegan alternatives, shredded chicken can be added, though it will alter the flavor profile slightly.
5. Can I use canned vegetables instead of fresh?
While fresh vegetables provide the best texture and flavor, you can use frozen or canned vegetables in a pinch. Reduce cooking time slightly to avoid over-softening canned vegetables.
