Lemongrass & Coconut Soup


Lemongrass & Coconut Soup

I was inspired to make this soup after having something similar on a street food tour during a recent trip to Vietnam. I was amazed by the complexity of the delicate lemongrass flavor and the boldness of the coconut flavor!

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Servings: 4


  • 1 tablespoon coconut oil
  • 1 onion (coarsely chopped)
  • 4 cloves minced garlic
  • 1 inch ginger (peeled & minced)
  • 1 1/2 cups carrots (roughly chopped)
  • 1 1/2 cups celery (coarsely chopped)
  • 1 red pepper (coarsely chopped)
  • 3 cups water
  • 2 stalks lemongrass
  • 1 can full-fat organic coconut milk
  • Sea salt


  1. Cut off the bottoms of lemongrass stalks and bruise stems by bending or banging with the back of the knife on the cutting board. This helps to release flavor.

  2. Heat oil in a saucepan and lightly saute onion, garlic, and ginger.

  3. Once fragrant, add carrots and celery, and let cook together for 5 minutes.

  4. Add water, lemongrass, and coconut milk.

  5. Let simmer for 20-30 minutes.

  6. Once carrots are tender and broth is fragrant with lemongrass, remove lemongrass and transfer to a blender, or use an immersion blender to puree until smooth.

  7. Add salt to taste.

  8. Garnish with chopped red pepper and serve hot.

Bon appétit!