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Thai Coconut Soup with Vegetables - an easy, clean soup recipe with coconut milk, lemongrass, lime juice and veggies | TheRoastedRoot.net
Thai Coconut Soup
Prep Time
15 mins
Cook Time
25 mins

Creamy, tangy Thai coconut soup with lemongrass and vegetables

Course: Main Course
Cuisine: Thai
Keyword: chicken soup, coconut milk, gluten free, grain free, paleo, soy free, whole30
Servings: 3 to 4 servings
Author: Julia
  • 4 cups chicken bone broth or vegetable broth
  • 4 stalks lemongrass chopped into 3-inch pieces
  • 1 2-inch nub ginger peeled and grated
  • 3 large carrots peeled and chopped
  • 2 crowns broccoli chopped into florets
  • 1 red chili seeds removed, optional
  • 1 (15-ounce) can full-fat coconut milk
  • 3 Tbsp fresh lime juice to taste
  • 1/2 tsp sea salt to taste
  1. Carefully run a sharp knife down the length of each stalk of lemongrass and peel back the rough top layer and discard. Chop the stalks into 3-inch chunks.

  2. Add the chicken broth, lemongrass, and grated ginger to a stock pot and bring to a full boil. Cook at a boil for 2 minutes.

  3. Add the remaining ingredients to the pot, and return soup to a boil. Reduce the heat and cook covered for 10 minutes at a rolling but controlled boil, or until the vegetables reach desired done-ness. 

  4. Taste the soup for flavor and add more sea salt, lime juice, and/or sriracha to taste. Before serving the soup, remove and discard the lemongrass stalks!