Thai Coconut Lemongrass Vegetable Soup (Creamy & Bright)

Why This Vegetable Soup Wins

Vegetable Soup boredom ends here with a creamy-yet-bright bowl that balances coconut milk, lime, and lemongrass for tropical comfort. Inspired by Thai flavors, it’s silky but refreshing, perfect for Healthy Soup Recipes you can pull off on a weeknight. Think winter coziness, fall warmth, and year-round appeal in one pot.

Ingredients

• 1 tbsp coconut oil or olive oil
• 1 small onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 stalks lemongrass, trimmed and lightly smashed (then cut into 3-inch pieces)
• 2–3 kaffir lime leaves or zest of 1 lime (optional)
• 1–2 tbsp red curry paste (to taste)
• 4 cups low-sodium vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 8 oz mushrooms (button or oyster), sliced
• 1 red bell pepper, thinly sliced
• 1 medium carrot, matchsticked
• 1 small zucchini, halved and sliced
• 1–2 tbsp low-sodium soy sauce or tamari
• 1–2 tsp coconut sugar (optional)
• Juice of 1–2 limes
• Handful fresh cilantro, chopped
• Thin red chili slices (optional), sea salt to taste

Instructions

1. Warm oil in a pot over medium heat. Sauté onion 3–4 minutes until translucent; add garlic and ginger for 30 seconds.
2. Add lemongrass, lime leaves (or zest), and curry paste; cook 1 minute to bloom.
3. Pour in broth; bring to a gentle simmer for 8–10 minutes to infuse.
4. Stir in coconut milk, mushrooms, bell pepper, carrot, and zucchini; simmer 6–8 minutes until tender-crisp.
5. Season with soy sauce/tamari and coconut sugar if using. Remove lemongrass and lime leaves.
6. Off heat, add lime juice to taste. Ladle into bowls; garnish with cilantro and chili slices.

Health Benefits

• Plant-powered: Vegetables plus coconut milk deliver fiber, vitamins A and C, and satisfying creaminess.
• Balanced comfort: Full-fat coconut milk provides richness while keeping dairy out.
• Light but filling: Ginger, lemongrass, and lime brighten the palate, helping portion control naturally.

Flavor Notes

The lemongrass and lime provide citrusy lift, while red curry paste adds gentle heat. Mushrooms bring savory depth; zucchini and peppers add color and crunch.

Seasonal Variations (Fall & Winter Soup Recipes)

• Fall: Add butternut squash cubes; simmer longer until tender.
• Winter: Toss in baby spinach or kale at the end for extra greens.
• Extra hearty: Serve over a scoop of jasmine rice or rice noodles.

Storage & Make-Ahead

Refrigerate up to 4 days. Reheat gently; add extra lime before serving. For freezing, omit zucchini and add fresh when reheating to keep texture vibrant.

Serving Ideas

Finish with fresh herbs, a sprinkle of crushed chili, and lime wedges. Pair with warm naan-style flatbread or steamed jasmine rice for a complete, cozy meal.