Easy Coconut Lemongrass Soup w/ Veggies & Tofu

Lemongrass is such a unique and gorgeous flavor, but it can be an intimidating ingredient. I recently discovered finely chopped lemongrass in frozen paste form in my local Asian market, which has been a game changer. Just toss a spoonful of it into the soup and you’re done!

Coconut Lemongrass Soup

3 oz Veggies | Protein | Fat
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Active Time: 15 minutes
Inactive Time: 15 minutes
Servings 4



  • 1 pint of cherry tomatoes
  • 2 cups small broccoli florets
  • 1 cup shiitake mushrooms


  • 1 block, 16 oz medium or firm tofu


  • 1 14-oz can light coconut milk


  • 1 Tbsp fresh ginger, minced or grated
  • 1.5 Tbsp lemongrass paste
  • 1.5 tsp red curry paste
  • 1 lime, juiced
  • 1 tsp soy sauce, or tamari for gf
  • 3 cups vegetable broth
  • Chopped cilantro, to garnish


  • In a medium sized pot, add the broth, lemongrass, ginger, and curry paste. Bring to a boil, and reduce to a simmer. Simmer about 10 minutes, until the flavors are well steeped into the broth.
  • Add the coconut milk, soy sauce, and lime, and continue to heat (do not boil, these ingredients are delicate).
  • Remove from heat, and add the rest of the ingredients, either to the entire pot or to individual bowls of broth. The ingredients do not need to be cooked.
  • Garnish and serve
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