Thai Lemongrass Soup: The Perfect Dish to Add Homegrown Flavor to Your Table

Every year I eagerly look forward to colder months, or what I like to call Soup Season! Something about a hot bowl of soup when it's chilly outside just feels right.

This Thai Lemongrass Soup is hands down my favorite of all time - fragrant, citrusy, and floral, with a good kick of spice - the perfect combination of flavors. My mom made this soup for us every winter, and now I've been able to share the soup love with my own friends and neighbors. And trust me, it's always a hit!

Funny enough, I decided to grow lemongrass just for this recipe (that's how much I love it)! There's something so rewarding about growing the star ingredient of your favorite soup. Yesterday, I finally harvested it, so that means today is soup day!

The best part about this recipe? It's SO easy. Let's get cooking!

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Thai Lemongrass Soup

Ingredients

• 6 cups chicken broth, made with Better Than Boullion Roasted Chicken Base

• One 4-inch piece of ginger (peeled and cut into thick slices or chunks)

• 4-5 large stalks of lemongrass (or 10-15 small stalks of lemongrass)

• 4 Makrut lime leaves, or the juice of 1-2 limes

• 1 can coconut milk (do not use lite coconut milk)

• Fish sauce, to taste

• Sriracha, to taste

• Fresh shrimp (cooked and tails peeled off)

• Mushrooms (cooked)

• Udon or rice noodles

• Thai basil, for garnish

Optional Add-Ins: tomatoes, pineapple, spinach, chicken, Thai chili peppers (careful, these are SPICY!)

Want to make it vegetarian? Replace the protein with tofu, and use vegetarian chicken broth, vegetable broth, or mushroom broth.

Instructions

1. Add chicken broth to a large pot or Dutch oven and gently warm to barely a simmer. Turn off the heat.

2. Add ginger, lemongrass, and lime leaves to the broth. Let the ingredients steep for an hour or so.

3. Taste the broth to see if you like the flavors so far. At this time, you may decide to steep longer if you prefer a stronger broth.

4. Strain out ginger and lemongrass, or remove with a slotted spoon.

5. Add fish sauce and sriracha to the broth to taste.

6. Add coconut milk and gently warm, but do not boil.

7. Add the remaining ingredients to the broth. This includes shrimp, mushrooms, noodles, and any other ad-ins.

8. Garnish with Thai basil, and serve!

Tips

• Steep for ~2-4 hours if you prefer a stronger broth with a bold flavor.

• If you like Thai Basil, steep it with the other ingredients for added flavor.

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Voila! You have the perfect soup that highlights the incredible flavor of your homegrown lemongrass. Plus, if you grow Thai chilis or ginger of your own, this is an excellent recipe to feature them, too!

Check out the full video here. If you try this recipe, please share your thoughts below! I'd love to hear what you think and any creative modifications you came up with.

Cheers to learning together, and happy cooking!