This Thai Lemongrass Soup is a light, aromatic, and nourishing bowl of comfort.
Packed with plant-based protein from tofu, fiber-rich mushrooms and tomatoes, and infused with fresh lemongrass and ginger, it’s low in saturated fat yet full of flavor.
Quick to prepare and perfect for everyday meals, this soup is both satisfying and ideal for simple, wholesome cooking.
25-Minute Thai Lemongrass Soup
Equipment
- Medium saucepan (1)
- Medium skillet – 1
- Knife (1)
- Cutting board (1)
- Measuring spoons (1 set)
- Measuring Cups (1 set)
Ingredients
- 2 lemongrass stalks 4–6 inches each
- 1 tablespoon vegetable oil divided
- 2 garlic cloves minced
- 1 teaspoon fresh ginger grated
- 4 cups vegetable broth
- 1 teaspoon sambal oelek adjust to taste
- 2 cups shiitake mushrooms stems removed and sliced
- 1 cup cherry tomatoes halved
- 7 ounces extra-firm tofu drained and pressed for 15 minutes
- ¼ cup fresh cilantro chopped
- 1 tablespoon lime juice
- Soy sauce or tamari to taste
Instructions
- Prepare the Lemongrass Stalks: Start by carefully preparing your lemongrass. Remove any tough outer layers from the stalks. Using the flat side of a large knife or the back of a spoon, firmly bruise each stalk until it softens and releases its fragrant oils.This helps the flavors infuse into the soup. Cut each stalk into roughly 4 sections and set aside.
- Heat the Aromatic Oil: In a medium-sized saucepan, add 2 teaspoons of vegetable oil and place it over medium heat. Allow the oil to warm slightly—just until it shimmers but doesn’t smoke. This step ensures the garlic and ginger release their full aroma without burning.
- Sauté Garlic and Ginger: Add the minced garlic and freshly grated ginger to the warmed oil. Stir frequently and cook for about 1 minute, just until fragrant. You want the garlic to become aromatic without browning, as overcooked garlic can taste bitter. This forms the flavorful base of your soup.
- Add the Broth and Seasonings: Pour in 4 cups of vegetable broth carefully. Stir in 1 teaspoon of sambal oelek, adjusting to your preferred spice level. This chili paste adds a gentle heat that complements the lemongrass and ginger perfectly. Mix well so the spice is evenly distributed in the broth.
- Add Vegetables and Lemongrass: Gently add the sliced shiitake mushrooms and halved cherry tomatoes to the saucepan. Then, place the prepared lemongrass pieces into the broth. Stir lightly to combine all ingredients. The mushrooms will absorb the aromatic broth while the tomatoes provide a natural sweetness.
- Simmer the Broth: Bring the mixture to a gentle simmer over medium heat. Allow it to cook uncovered for 12–15 minutes. During this time, the lemongrass will infuse its bright citrusy notes, and the mushrooms will become tender. Keep an eye on the soup and stir occasionally to prevent sticking or scorching.
- Prepare the Tofu: While the broth is simmering, prepare the tofu. Cut the pressed tofu into roughly ½-inch cubes. This size allows the tofu to brown evenly and absorb some of the soup’s flavor later.
- Pan-Fry the Tofu: Heat the remaining 1 teaspoon of vegetable oil in a medium skillet over medium-high heat. Once the oil is hot, carefully add the tofu cubes in a single layer. Cook for about 5 minutes on one side, until lightly golden brown, then gently flip each piece and cook another 5 minutes. You want a crisp, golden exterior while keeping the inside soft and creamy.
- Combine Tofu and Soup: Once the tofu is golden, carefully add it to the simmering soup. Stir gently to incorporate the tofu evenly throughout the broth without breaking it.
- Add Fresh Herbs and Lime: Add the chopped fresh cilantro and 1 tablespoon of lime juice to the soup. Stir to mix the fresh, bright flavors into the broth. These ingredients enhance the aroma and provide a lively, tangy contrast to the richness of the tofu.
- Season to Taste: Taste the soup and add soy sauce or tamari as needed. Start with a small amount and gradually increase until the desired savory balance is achieved. The soy sauce deepens the flavor without overpowering the delicate lemongrass and ginger.
- Remove Lemongrass and Serve: Before serving, carefully remove and discard the lemongrass pieces. They have done their job of infusing flavor and are too fibrous to eat. Ladle the soup into bowls, ensuring each serving has a mix of tofu, mushrooms, and tomatoes. Serve immediately for the freshest flavor and enjoy a warm, satisfying, aromatic Thai soup experience.
Notes
- Pressing tofu before cooking removes excess water, helping it brown evenly and absorb flavors better.
- Bruising the lemongrass releases its essential oils, giving the broth a fragrant, citrusy aroma.
- Adjust sambal oelek to taste; start with less if you prefer mild heat.
- For extra depth, simmer the broth for a few minutes longer after adding mushrooms.
- This soup is naturally gluten-free when using tamari instead of soy sauce.
- Cherry tomatoes add sweetness; feel free to substitute grape tomatoes if needed.
Chef’s Secrets For Maximum Flavor
The secret to a truly aromatic Thai Lemongrass Soup lies in layering flavors carefully.
Start by sautéing the garlic and ginger in oil until fragrant—this step builds a rich, flavorful foundation.
Bruising the lemongrass is another key technique; it releases essential oils into the broth, giving the soup its signature citrusy aroma.
When pan-frying tofu, make sure it’s pressed and cut evenly, so each piece develops a golden crust while remaining soft inside.
Finally, adding lime juice and fresh cilantro just before serving brightens the flavors, balancing the gentle heat from the chili paste.
Small details like these elevate the soup from simple to extraordinary.
Serving Suggestions For Perfect Meals
Serve this Thai Lemongrass Soup hot, straight from the pot, with a side of steamed jasmine rice or quinoa for a complete, satisfying meal.
Garnish each bowl with extra cilantro leaves or thin slices of red chili for color and extra zing.
Pair it with light Asian-inspired salads, spring rolls, or crispy vegetable dumplings to create a full, restaurant-style Thai spread.
This soup also works well as a starter before a larger meal, or as a stand-alone lunch that’s both filling and refreshing.
Storage Tips To Keep Fresh
This soup stores very well and can be prepared in advance for meal prep.
Allow the soup to cool completely before transferring to an airtight container.
Refrigerate for up to 3–4 days; the flavors often improve as they meld. For longer storage, freeze in portioned containers for up to 2 months.
When reheating, gently warm over low heat to avoid overcooking the tofu and mushrooms.
Add a splash of fresh lime juice or a handful of cilantro after reheating to restore the bright, fresh flavors.
Frequently Asked Questions
1. Can I use canned mushrooms instead of fresh?
Yes, but fresh mushrooms provide a better texture and flavor. If using canned, drain and rinse them well, then reduce the simmering time slightly to avoid overcooking.
2. Is this soup vegan and gluten-free?
Absolutely. Use tamari instead of soy sauce to make it completely gluten-free, and ensure your chili paste does not contain any animal products.
3. Can I make this soup spicier or milder?
Yes, the heat can be easily adjusted by modifying the amount of sambal oelek. Start with a small amount if you prefer mild heat and add more gradually until it reaches your desired spice level.
4. How can I get tofu to be crispy without sticking?
Press the tofu for at least 15 minutes to remove moisture, use a hot skillet with a thin layer of oil, and avoid overcrowding the pan. Turn gently with a spatula once the first side is golden brown.
5. Can I prepare this soup ahead of time for meal prep?
Yes, this soup is ideal for meal prep. Store it in airtight containers in the fridge for up to 4 days or freeze in portions for up to 2 months. Add fresh lime juice and cilantro when reheating to refresh the flavors.
