Thai Lemongrass Vegetable Soup (Printable Version)
Vibrant, aromatic Thai-inspired soup with fresh lemongrass and mixed vegetables in a warming broth.
# What You'll Need:
→ Aromatics
01 - 2 stalks lemongrass, trimmed and smashed
02 - 1 medium onion, diced
03 - 3 cloves garlic, minced
04 - 1-inch piece fresh ginger, sliced
05 - 2 Thai chilies, sliced (optional)
→ Vegetables
06 - 1 medium carrot, sliced
07 - 1 red bell pepper, diced
08 - 1 zucchini, sliced
09 - 1 cup shiitake mushrooms, sliced
10 - 1 cup baby corn, halved
11 - 1 cup broccoli florets
12 - 1 cup snap peas
→ Broth and Seasonings
13 - 6 cups low-sodium vegetable broth
14 - 2 tablespoons soy sauce or tamari
15 - 1 tablespoon lime juice
16 - 2 teaspoons brown sugar
17 - 1 teaspoon sea salt
18 - 1/2 teaspoon ground white pepper
→ Garnish
19 - 1/4 cup fresh cilantro, chopped
20 - 2 green onions, sliced
21 - Lime wedges
# How To Make:
01 - Heat a splash of oil in a large pot over medium heat. Add diced onion, minced garlic, sliced ginger, and smashed lemongrass stalks. Sauté for 3 to 4 minutes until fragrant and onions begin to soften.
02 - Incorporate Thai chilies if using, sliced carrots, and diced red bell pepper. Continue sautéing for 2 minutes to begin developing vegetable flavors.
03 - Pour in 6 cups of low-sodium vegetable broth and bring mixture to a gentle boil. Add sliced shiitake mushrooms, halved baby corn, and brown sugar. Stir to dissolve sugar evenly.
04 - Reduce heat to maintain a steady simmer and cook uncovered for 10 minutes. This allows mushrooms and corn to become tender while flavors meld together.
05 - Add sliced zucchini, broccoli florets, and snap peas to the simmering broth. Continue cooking for 7 to 8 minutes until vegetables are tender-crisp and broccoli reaches desired tenderness.
06 - Stir in soy sauce or tamari, lime juice, sea salt, and white pepper. Taste broth and adjust seasoning as needed, adding more lime juice or salt to balance flavors.
07 - Remove and discard lemongrass stalks and ginger slices from the pot. These have completed their role in infusing flavor.
08 - Ladle hot soup into bowls immediately. Top generously with chopped fresh cilantro, sliced green onions, and lime wedges for squeezing over individual portions.
# Expert Advice:
01 -
- The broth strikes that perfect balance between tangy, salty, and gently sweet without needing hours of simmering
- You can toss in whatever vegetables are languishing in your crisper drawer and still end up with something spectacular
02 -
- Smashing the lemongrass instead of just slicing it releases way more aromatic oils into your broth
- Adding vegetables in stages prevents everything from becoming uniformly soft and mushy
03 -
- Make a double batch and freeze portions for those nights when cooking feels impossible
- The flavors actually improve overnight, so this is perfect meal prep material