Healthy Eating 101

Ginger Lemongrass Soup: A Burst of Fresh, Healthy Ingredients

This Ginger Lemongrass Soup is a delicious, nourishing dish packed with fresh, vibrant ingredients that satisfy your taste buds and offer a range of health benefits.

At the heart of the soup is lemongrass, known for its citrusy aroma and ability to boost digestion and reduce inflammation.  Ginger adds a warm, peppery flavor while supporting immune health with its antimicrobial properties. If you are lucky enough to find Makrut lime leaves then use those! You can easily substitute lime zest which brings a zesty punch, full of antioxidants that promote skin health.

Chili peppers spice up the broth with capsaicin, a compound known for boosting metabolism and reducing inflammation. Mushrooms provide plant-based protein and a rich, umami flavor while offering immune-boosting and anti-cancer properties. The soup is also packed with fresh tomatoes and red bell peppers high in lycopene and Vitamin C, essential for heart health and skin vitality.  The Bok choy also adds vitamin C and more vitamins and minerals to maintain good health.

To balance the flavors, lime juice and coconut milk bring a delightful tang and creaminess, packed with Vitamin C and healthy fats. Garnish with fresh cilantro for a touch of brightness, rich in antioxidants, and your body gets a healthy dose of essential vitamins and minerals.

This vibrant, vegan Ginger Lemongrass Soup offers a flavorful way to stay healthy while enjoying the “Holy Trio” of ginger, garlic, and lemongrass!

Ginger Lemongrass Soup

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Ingredients

  

• 4 stalks lemongrass
• 1 tablespoon avocado or coconut oil
• 1 large yellow onion diced
• 4 cloves garlic minced
• 1 thumb-size piece of ginger finely chopped
• 6 cups vegetable broth
• 1 to 2 Thai red chilis minced
• 3 Makrut Thai lime leaves or zest of lime
• 2 cups baby Bok choy chopped
• 1 cup sliced mushrooms
• ½ pint grape tomatoes sliced in half
• 1 red bell pepper sliced into matchsticks
• 1 fresh lime juiced
• 2 tablespoons tamari or coconut aminos
• 1 tablespoon coconut sugar
• 1/2 cup canned coconut milk
• Fresh cilantro leaves garnish
• 2 scallions chopped for garnish

Instructions

 

• Trim the darker colored ends of lemongrass stalk, leaving the lighter colored ends, about 3 or 4 inches. Using the back of your knife, pound each stalk to loosen. Slice each stalk in half lengthwise. Use as is or tie lemongrass together with food grade string.
• Heat oil in a large pot over medium-high heat. Add lemongrass stalks and sauté, until fragrant, about 3 minutes. Add onion and sauté for about 5 minutes. Add garlic and ginger, and sauté until fragrant, about 1 minute.
• Add vegetable broth, chili, and lime leaves. Cover with a lid and bring to a boil. Reduce heat to medium low, simmer to let the flavors infuse, 20 minutes.
• Remove lemongrass stalks from soup. Add grape tomatoes, red bell pepper, Bok choy, and mushrooms. Simmer uncovered until the mushrooms have softened, about 5 minutes. Add lime juice, tamari, sugar, and coconut milk and stir and let heat to serve. Garnish with cilantro leaves and/or chopped scallions.

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