Coconut Lemongrass Vegetable Ecstasy Soup

Dive into a bowl of pure comfort with Coconut Lemongrass Vegetable Ecstasy Soup, a vibrant and fragrant blend of tropical flavors and wholesome veggies. This plant-based recipe boasts the creamy richness of coconut milk, the aromatic brightness of lemongrass, and a medley of colorful vegetables like red bell pepper, zucchini, and mushrooms. Simmered in a flavorful vegetable broth and finished with a touch of lime juice and tamari, this soup strikes the perfect balance of savory, tangy, and umami. Garnished with fresh cilantro, green onions, and optional chili for a spicy kick, it’s a soul-warming dish that’s easy to prepare in just 45 minutes. Perfect for a cozy dinner or a light, yet satisfying meal, this gluten-free and dairy-free soup is a must-try for anyone craving bold, exotic flavors.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 stalks lemongrass stalks, trimmed and smashed
• 1 large red bell pepper, julienned
• 1 large carrot, julienned
• 1 medium zucchini, sliced into half moons
• 1 cup mushrooms, sliced
• 4 cups vegetable broth
• 1 can coconut milk, full fat
• 2 tablespoons lime juice, freshly squeezed
• 2 tablespoons soy sauce or tamari
• 1 teaspoon brown sugar
• 2 leaves kafir lime leaves (optional)
• 2 tablespoons fresh cilantro, chopped
• 2 stalks green onions, sliced
• 0.25 teaspoon chili flakes or fresh red chili, sliced (optional)
• 0 to taste salt
• 0 to taste pepper

Directions

Step 1

Heat the coconut oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté for 3–4 minutes until softened.

Step 3

Stir in the garlic, ginger, and smashed lemongrass stalks. Cook for 1–2 minutes until fragrant.

Step 4

Add the red bell pepper, carrot, zucchini, and mushrooms to the pot. Sauté for 5 minutes, stirring occasionally.

Step 5

Pour in the vegetable broth and add the kafir lime leaves, if using. Bring to a simmer and let cook for 15 minutes to allow the flavors to meld.

Step 6

Remove the lemongrass stalks and lime leaves from the pot.

Step 7

Stir in the coconut milk, lime juice, soy sauce or tamari, and brown sugar. Cook for 5 more minutes, but do not let it boil.

Step 8

Add chili flakes or fresh chili, if desired. Season with salt and pepper to taste.

Step 9

Ladle the soup into bowls and garnish with fresh cilantro and sliced green onions. Serve hot and enjoy!

Nutrition Facts

Serving size	(1794.4g)

Amount per serving	% Daily Value*
Calories	933.0

Total Fat 44.7g	0%
Saturated Fat 31.0g	0%
Polyunsaturated Fat 3.3g
Cholesterol 0mg	0%
Sodium 6691.6mg	0%
Total Carbohydrate 113.3g	0%
Dietary Fiber 23.5g	0%
Total Sugars 41.0g
Protein 33.0g	0%

Vitamin D 14IU	0%
Calcium 287.2mg	0%
Iron 10.0mg	0%
Potassium 3870.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.7%

Protein: 13.4%

Carbs: 45.9%