Soup: United States – Lemongrass Coconut-Lime Sip Soup

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 15 min

Total 45 min

Ingredients

4 cups (960 ml) low-sodium vegetable or chicken broth
1 cup (240 ml) unsweetened coconut milk
2 lemongrass stalks, trimmed and lightly smashed
5 kaffir lime leaves, torn (or 3 strips lime zest)
6 thin slices galangal or fresh ginger
1 small shallot, thinly sliced
1 cup (70 g) oyster or button mushrooms, sliced
1–2 Thai bird’s eye chiles, lightly crushed (optional)
2 tbsp (30 ml) fish sauce (or 2 tbsp light soy sauce/tamari for vegetarian)
1 tsp palm sugar or light brown sugar
3 tbsp (45 ml) fresh lime juice, plus more to taste
Small handful cilantro stems (reserve leaves for garnish)
2 scallions, thinly sliced
Cilantro leaves and small mint sprigs, for garnish

Instructions

In a medium pot, combine broth, lemongrass, kaffir lime leaves, galangal/ginger, shallot, cilantro stems, and optional chiles. Bring to a gentle simmer over medium heat.
Cover and simmer 12–15 minutes to infuse. Skim any foam.
Remove and discard aromatics with tongs or strain back into the pot.
Add coconut milk and mushrooms; return to a gentle simmer and cook 3–4 minutes until mushrooms are just tender. Avoid a rolling boil.
Stir in fish sauce (or soy/tamari) and palm sugar. Taste and adjust seasoning.
Remove from heat and stir in lime juice to brighten. Adjust with extra lime or a splash more fish sauce as desired.
Ladle into warm bowls and garnish with scallions, cilantro leaves, and mint. Serve immediately alongside the fresh spring rolls.