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.
However, once I got my stride and realized just how effortless it is to throw together a soup, I’ve made countless varieties! Some of my personal favorites are Tomato Basil, Asparagus, French Onion, Lobster Bisque, Clam Chowder and the list goes on.
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!
Hello
The recipe sounds delicious, however, in the preparation you mention “Add the vegetable broth, Tamari and miso, combine for an additional two” and there is no indication of either tamari or miso in the ingredients. Can you please indicate how much of these to add.
Thank you
Hi Sheri! I love hearing this! This is actually one of my favorite soups out of the countless ones I’ve created as it’s so versatile! I’d make it every single day if my husband liked bell peppers lol – Happy cooking!
I just made this tonight and it is better than what I have had at restaurants!!! Thank you so much for sharing this recipe!!! This is a keeper and will be a regular this winter!!!
Please take this comment as a suggested improvement as I am not trying to belittle the dish! So I made this exactly as the recipe calls for…there was hardly any liquid left after cooking the 2 cups (dried) mung beans….the beans had to be cooked for 30 min just so they were not like eating dry grape-nuts. To salvage I made the broth side of the soup again in a separate pot and combined…and I think I could have even made another one as well. I am thinking the mung beans should already be prepared and I would suggest just 1 cup (or less) cooked. The taste of the dish was very good but I think a few modifications to the recipe is called for.
Hi Pam, You absolutely could, but there is actually very minimal spice in this soup! I’d recommend trying the recipe as is as you may not need to modify anything.
Hello
The recipe sounds delicious, however, in the preparation you mention “Add the vegetable broth, Tamari and miso, combine for an additional two” and there is no indication of either tamari or miso in the ingredients. Can you please indicate how much of these to add.
Thank you
Thank you so much for pointing that out! I believe I opted out of using Tamari and miso for this recipe as I didn’t find it necessary.
Excited to make this! Do you start with 2 cups of dry mung beans?
I am pretty sure it is actually mung bean sprouts , not the beans
No, fresh mung beans!
I made this yesterday and my hubby gave is 10 out of 10!!!
Yay! It’s hands down one of my top favorite soups! So easy and so good! Glad you approved!
Wonderful soup! I used fresh, homemade chicken stock and it was wonderful!!
Hi Sheri! I love hearing this! This is actually one of my favorite soups out of the countless ones I’ve created as it’s so versatile! I’d make it every single day if my husband liked bell peppers lol – Happy cooking!
I just made this tonight and it is better than what I have had at restaurants!!! Thank you so much for sharing this recipe!!! This is a keeper and will be a regular this winter!!!
Oh I love hearing this! It’s my number one favorite soup next to my Tomato Basil Soup recipe. Thanks for sharing!
Please take this comment as a suggested improvement as I am not trying to belittle the dish! So I made this exactly as the recipe calls for…there was hardly any liquid left after cooking the 2 cups (dried) mung beans….the beans had to be cooked for 30 min just so they were not like eating dry grape-nuts. To salvage I made the broth side of the soup again in a separate pot and combined…and I think I could have even made another one as well. I am thinking the mung beans should already be prepared and I would suggest just 1 cup (or less) cooked. The taste of the dish was very good but I think a few modifications to the recipe is called for.
★★★
Hi Scott, Thanks for the feedback. I believe you used dried when the recipe calls for fresh mung bean sprouts.
Also used dried beans, and it requires much longer than 10 minutes to cook them.
Hi Angela, The recipe calls for fresh mung bean sprouts. Sorry for any confusion!
I made this with tofu, way more vegetables and chili. Delicious!!🙏👌
I don’t do spicy, could I use yellow curry paste?
Hi Pam, You absolutely could, but there is actually very minimal spice in this soup! I’d recommend trying the recipe as is as you may not need to modify anything.