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Vegan Thai Coconut Lemongrass Soup

  • Author: Eat Drink Shrink
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 bowls soups 1x





  • 23 scallions, peeled or chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 1 lime (wedges, garnish)


  1. Heat coconut oil in large saucepan or stock pot over medium heat.
  2. Add ginger, garlic, lemongrass paste, thai red curry paste, and sautee for about two minutes.
  3. Add the vegetable broth, brown sugar, red pepper flakes, and bring to a boil. Reduce to a simmer, add the coconut milk, red bell pepper, mung beans, and cook for 10 minutes until veggies are softened.
  4. Add in the noodles, cook for an additional 5. Then remove from heat, stir in the lime juice.
  5. Top with scallions, fresh cilantro, red pepper flakes lime wedges.


  • You can also add tofu, shiitakes and more to this soup!
  • If you can’t find the lemongrass paste, you can use 1 stalk fresh lemongrass
  • Category: Soup
  • Cuisine: Lunch/Dinner/Side
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