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Lemongrass and Coconut Soup

This Asian soup is an easy and quick lunch idea, and you can use any vegetables you want. You could also add some rice noodles or rice to include a portion of carbohydrates.

Preparation Time: 10 mins

Cooking Time: 15 mins

Total Time: 25 mins

Servings: 2-4 people



1 tbsp green curry paste

or powder

2 sticks lemongrass (or 2 tsp

lemongrass paste)

2 cm ginger

3 spring onions

1 garlic clove

1 red pepper

125 g mushrooms

200 g smoked tofu

75 g sugar snaps

125 g cherry tomatoes

300 ml vegetable stock

1 tin coconut milk





1. Peel the ginger. Finely chop ginger, garlic and spring onions.

2. Cut the red pepper into small pieces, the mushrooms into quarters, the tofu into cubes and halve the sugar snaps.

3. Heat some sesame oil in a pot and fry the green curry powder/paste, lemon grass (broken in half), ginger, spring onions and garlic for 3 minutes. Deglaze with coconut milk and vegetable stock.

4. Bring to a boil and add the tofu and vegetables. Let simmer for 8 minutes.

5. Halve the cherry tomatoes and add for 3 minutes.

6. Season with salt and pepper. Add more curry if needed.


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Lemongrass and Coconut Soup
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