• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
    • Contact
    • Photo Use Policy

Connoisseurus Veg logo

SUBSCRIBE

Sign up for email updates and receive a free copy of my veggie burger e-book!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • Free Veggie Burger Book
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    You are here: Home / Soups / Thai Lemongrass Soup

    LAST UPDATED: July 3, 2019 • FIRST PUBLISHED: August 25, 2017

    Thai Lemongrass Soup

    Jump to Recipe Print Recipe
    Thai Lemongrass Soup

    This refreshing Thai lemongrass soup is made with a light gingery broth, pan-fried tofu, cherry tomatoes and fresh cilantro.

    Bowl of Thai Lemongrass Soup with Water Glass, Fresh Cilantro, and Lime Wedges in the Background

    Alissa's note: I originally published this one back in December of 2014, and just updated the photos and recipe. That should explain why the paragraph below doesn't quite make sense given the time of year. It also explains why the soup is actually perfect for August, which is why I decided to keep it. :)

    After I made this the other day I realized I wasn't sure of it's appropriateness for this time of year. This might sound like a weird thing to say about soup, but it's rather summery. Yeah, I know lots of people aren't big on a hot bowl of spicy broth in the warmer months, but in this case I think the tomatoes, lime and cilantro make this a soup of the more refreshing variety.

    Pot of Thai Lemongrass Soup with Wooden Spoon

    Because I have a hard time hanging onto post material for more than a month without unleashing it on the world, I decided to let this one out anyway. Also, it does seem like something light and refreshing might be desirable in the near future.

    Okay, I'm still pounding the bag of Christmas cookies my mom sent me home with last week, but those will soon be gone (I'm hoping they go off to work with my husband, and not into my belly, but time will tell). I'm betting by Friday we'll all be ready for some healthiness.

    Ladle Placing Thai Lemongrass Soup into a Bowl

    This lemongrass soup is refreshing and healthy, but what's great is that it's also hot and comforting, and if you choose, spicy as well.

    Bowl of Thai Lemongrass Soup with Spoon and Lime Wedges

    I will probably make this again in the summer just to test out my theory (<-- I did and it worked!!). Okay, I'll probably make this again next week. It was really enjoyable, even on a rainy December evening, and it only took 25 minutes to throw together. So, I kind of have to make it again, you know, when I'm over Christmas cookies and all. I love it when my New Year's resolutions pretty much take care of themselves like that.

    FAQ & Tips for Making Amazing Thai Lemongrass Soup

    • Where can I find fresh lemongrass? Sometimes I get lucky and find it at the regular supermarket, usually near the fresh herbs. Otherwise, try a produce market or Asian market.
    • For tips on how to brown your tofu perfectly, see this post.
    • Not into tofu? Leave it out and substitute extra mushrooms, tomatoes, or another veggie of your choosing.
    • Can this recipe be made gluten-free? Yes! Just use gluten-free tamari.

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

     

    Bowl of Thai Lemongrass Soup with Water Glass, Fresh Cilantro, and Lime Wedges in the Background
    5 from 2 votes
    Print

    Thai Lemongrass Soup

    This refreshing Thai lemongrass soup is made with a light gingery broth, pan-fried tofu, cherry tomatoes and fresh cilantro.
    Course Soup
    Cuisine Thai
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 4
    Calories 136 kcal
    Author Alissa

    Ingredients

    • 2 (4 to 6 inch) lemongrass stalks
    • 1 tablespoon vegetable oil, divided
    • 2 garlic cloves, minced
    • 1 teaspoon freshly grated ginger
    • 4 cups vegetable broth
    • 1 teaspoon sambal oelek, or to taste
    • 2 cups stemmed and sliced shiitake mushrooms
    • 1 cup cherry tomatoes, halved
    • 7 ounces extra firm tofu, drained and pressed for at least 15 minutes
    • ¼ cup chopped fresh cilanto
    • 1 tablespoon lime juice
    • Soy sauce or tamari, to taste

    Instructions

    1. Bruise the lemongrass stalks by pressing on them with a large knife, until they flatten a bit. Cut each stalk into 4 sections. Set aside.
    2. Heat 2 teaspoons of oil in medium saucepan over medium heat. Add the garlic and ginger. Sauté for 1 minute. Add the broth, lemongrass, chili paste, shiitakes and cherry tomatoes. Bring everything to a low simmer and allow to cook about 12-15 minutes, until the mushrooms are tender.
    3. While broth simmers, cut the tofu into ½ inch cubes. Coat a medium skillet with remaining 1 teaspoon of oil and place it over medium-high heat. Arrange the tofu cubes in a single layer. Cook about 5 minutes, until lightly browned on bottoms, turn and cook another 5 minutes.
    4. Add the tofu to broth mixture, along with cilantro and lime juice, then give everything a stir. Season with soy sauce to taste. Remove the lemongrass pieces and discard. Ladle the into bowls and serve.

    Recipe Notes

    For additional guidance on the tofu cooking step, check out my post on how to cook tofu.

    Nutrition Facts
    Thai Lemongrass Soup
    Amount Per Serving
    Calories 136 Calories from Fat 71
    % Daily Value*
    Fat 7.9g12%
    Saturated Fat 0.9g5%
    Sodium 779mg32%
    Potassium 430mg12%
    Carbohydrates 7.2g2%
    Fiber 0.9g4%
    Sugar 2.3g3%
    Protein 10.4g21%
    Calcium 80mg8%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    « Vegan Seven Layer Burritos
    Creamy Vegan Spinach Pasta (Spanakopita Pasta!) »

    Sharing is caring!

    • Facebook
    • Twitter
    • Email

    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

    Subscribe

    Subscribe for email updates and receive a free copy of my veggie burger e-book!

    Reader Interactions

    Comments

    1. Bianca says

      December 30, 2014 at 7:25 am

      This looks perfect for my after-christmas detox!! Definitely gotta give it a go! xx Bianca

      Reply
      • Cathy Simonelli says

        December 30, 2014 at 10:49 am

        I grew lemongrass this summer, but waited until after it got killed(?) by freezing temps to harvest it. Since I've never used it before, I just took the parts that seemed like they MIGHT have some flavor left in them and threw them in a freezer bag. Any suggestions on how to make this awesome sounding soup using the frozen pieces?
        Thanks,
        Cath :)

        Reply
        • Alissa Saenz says

          December 30, 2014 at 11:55 am

          I've frozen lemon grass before, so you should be okay to use it! The stalks you buy at the store are about 4 inches long and maybe a half inch in diameter, so just make sure you have about 8 inches of stalks total, unless they seem exceptionally thick or think. If you end up with a bunch of little pieces it's no big deal - you just might not be able to fish them all out of the soup at the end - but no biggie, they just tend to be a little chewy. Good luck and I hope you enjoy it!

          Reply
          • Cathy Simonelli says

            December 30, 2014 at 11:10 pm

            Thanks... I'll be making it this week!

            Reply
      • Alissa Saenz says

        December 30, 2014 at 11:50 am

        Awesome! I thought this would be a good one for some post-holiday detoxing. Enjoy! :)

        Reply
    2. shaheen says

      January 02, 2015 at 5:46 am

      This is just the soup I want right now and the chilli paste in it has me more excited. Lovely

      Reply
    3. Donne Roma says

      January 09, 2015 at 11:57 am

      nice post!

      Reply
    4. Astrid says

      January 14, 2015 at 8:17 am

      That recipe is totally up my alley! I'll definitely gone try it soon! :)

      Really beautiful photographs BTW!

      Reply
    5. mohammad says

      July 14, 2016 at 5:34 am

      I LIKE YOUR SITE AND . TANKS

      Reply
      • Alissa Saenz says

        July 15, 2016 at 10:00 pm

        Thank you!

        Reply
    6. Abbi says

      March 31, 2017 at 11:19 pm

      I modified this recipe some to use what I had on hand but followed your basic recipe. It was delicious! I am looking forward to making it again!

      Reply
      • Alissa Saenz says

        April 02, 2017 at 8:40 pm

        Glad you enjoyed it!!

        Reply
    7. Amanda says

      August 25, 2017 at 5:15 pm

      Hi, love, love your recipes!! Hate, hate the font you use when you send me recipes through my email. I have to go in and change to a different font and non-bold. Bold takes up too much expensive ink in the printer. Please consider changing your recipes to a non-bold font. When I'm really busy I just don't print the recipe and miss out on yummy food. Thank you.

      Reply
      • Alissa Saenz says

        August 26, 2017 at 10:20 am

        Hi Amanda! Thank you for the feedback! I'm actually planning on updating my newsletter as soon as I can, so I'll take that into consideration when I do!

        Reply
    8. Bob Bush says

      August 25, 2017 at 6:06 pm

      HI Alissa! I just now discovered this recipe (thanks to your newsletter in my email). My wife tries not to eat soy. How do you think a different type of mushroom than what is call for would work? I'm open to suggestions.
      Thanks!

      Reply
      • Alissa Saenz says

        August 26, 2017 at 10:22 am

        Hi Bob! You could absolutely use a different type of mushroom! If you can get your hands on some oyster mushrooms they'd be awesome in here, but if not, even regular white button mushrooms would work. You can leave out the tofu for your wife too, and if you'd like add some extra mushrooms and tomatoes to make up for it. :)

        Reply
    9. TAJordan says

      August 30, 2017 at 7:16 pm

      Hi Alissa - not much of a commenter, but I just made this and it was fan-freaking-tastic. A perfectly bright dinner soup for our bizarre August-in-New England weather, but I can also see it working in winter with an extra bloop of chili paste and some gorgeous warm crusty bread smeared with a cilantro-lime compound butter. Thanks for an awesome blog! xo

      Reply
      • Alissa Saenz says

        September 01, 2017 at 9:21 am

        I'm so glad you enjoyed it!!

        Reply
    10. Kelli says

      September 25, 2017 at 5:37 pm

      I just LOVE this soup and make pretty regularly! I added quite a bit more of the ginger and garlic. I added bok choy as well. I often use dried shitake mushrooms and then add the broth along with the veggie broth. And lastly, I put about about 1/2 of a smal container of the Sambal Oelek because my hubby and I are serious chili heads. I’ve brought it to work and everyone loves it!! THANK YOU Alissa!!!!

      Reply
      • Alissa Saenz says

        September 27, 2017 at 9:39 am

        I'm so glad you're enjoying it!! And all of those customizations sound delicious - I love bok choy so I'll have to give that a try. :)

        Reply
    11. Joe says

      August 10, 2018 at 4:15 am

      Hello Alissa!
      This looks delicious!! I'm gonna try to make it this week! I was just wondering, Can chicken be substituted for tofu?

      Reply
      • Alissa Saenz says

        August 12, 2018 at 10:58 am

        Hi Joe! I'm sure that would work just fine. I hope you enjoy it!!

        Reply
    12. Neil Whitehall says

      October 18, 2018 at 7:33 am

      5 stars
      Is lemon grass Thai soup gluten free it tastes great everyone loves it.

      Thank you

      Reply
      • Alissa Saenz says

        October 21, 2018 at 11:42 am

        I'm so glad you like it! And yes, it's gluten-free if you use a gluten-free tamari. :)

        Reply
    13. Jack Gilbert says

      November 16, 2019 at 3:51 pm

      is there a way to make the soup less salty?

      could you use tempeh in place of tofu?

      thanks in advance
      Jack

      Reply
      • Alissa Saenz says

        November 17, 2019 at 11:23 am

        You could use a low sodium variety of broth, or just replace some of the broth with water. I think the recipe would be great with tempeh!

        Reply
    14. Bobbee says

      January 30, 2020 at 8:40 am

      You’ll be glad to know people are STILL finding this recipe and loving it. As someone who can’t look at tofu or mushrooms, I changed this up by doubling the lemongrass and adding okrra, soybeans, and right at the end, cabbage. My husband thinks soup is for babies and seniors but he ASKS me to make this one!
      Thank you for sharing!!!

      Reply
    15. Chler says

      November 08, 2020 at 9:12 am

      Hello! Love, love your blog – it's helped me go vegan, I've especially cooked your borscht like at least once every 2 weeks :)
      For this recipe, what could you substitute instead of cherry tomatoes? And do you think this would go well with added noodles, If so which type would you go for?

      Thanks!

      Reply
      • Alissa Saenz says

        November 08, 2020 at 7:47 pm

        Aww...thank you! I'm so glad you're enjoying the recipes! I think red bell peppers would be a nice sub for the tomatoes, and rice noodles would go great in this soup. I'd love to hear how it turns out if you try!

        Reply
    16. Amber says

      May 30, 2021 at 4:01 pm

      Lovely soup for dreary days! I've made as-written but also with whatever is on hand so wanted to share that with anyone thinking they may try it. I used the fresh lemongrass paste in a tube, a full-size tomato chopped, broccoli and carrots, added more sambal, and garnished with mint and Italian basil. Thanks Alissa :)

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alissa Holding a Coffee Cup

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

    More about me →

    Popular

    • The Best Vegan Banana Bread
    • Crispy Baked Teriyaki Tofu
    • Creamy Vegan Rice Pudding
    • Classic Lentil Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • About
    • Contact
    • Photo Use Policy

    As an Amazon Associate I earn from qualifying purchases. Learn more here.

    Copyright © 2013-2022 Tofu Press LLC & Alissa Saenz

    3049 shares
    • 394