I’d like to start by saying I was once not a soup person I found them not filling and they are typically packed with sodium and animal products unless made from scratch. That being said, for years I didn’t get into soups.
Growing up Thai Lemongrass Soup was my mothers favorite soup. So much that we had it on the regular at such a young age, that today I have such an affinity of it. The flavors blend so seamlessly together and it’s just as comforting as a bowl of “chicken” noodle soup! Whether you have plain jane tastebuds or love intricate flavors, this soup is such a crowd pleaser!
Believe it or not, this recipe was one of the first concepts I ever produced in our tiny NYC apartment in 2014 while drowning in grad school.
I can’t even begin to tell you what part of this recipe is my favorite, because I just love it all! It’s quick, easy, affordable, can easily be made in bulk, packs nutrients, packed with veggies, you can add tofu to make it even more filling, perf for any season, has a hint of sweet, and a hint of heat, and is just hands down my favorite soup!
If you’re searching for that staple soup to add to your cooking routine, you need to try my vegan Thai Coconut Lemongrass Soup!