Ginger and Lemongrass Vegetable Broth
A clear, aromatic soup infused with fresh ginger and lemongrass, perfect for a light lunch or starter. This asian-inspired soups (vegetarian) ready in about 40 minutes pairs stalk lemongrass, inch piece ginger, low-sodium vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 60 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 stalk lemongrass
- 1-inch piece ginger
- 4 cups low-sodium vegetable broth
- 1 cup mushrooms
- 1 cup carrots
- 1 cup celery
- 1/4 cup fresh cilantro
- 1 tbsp soy sauce
- 1/2 tsp salt
Instructions
- Step 1: Finely chop 1 stalk lemongrass and mince 1-inch piece ginger, then add to a medium pot with 4 cups low-sodium vegetable broth, 1 cup sliced mushrooms, 1 cup chopped carrots, and 1 cup chopped celery.
- Step 2: Bring to a gentle simmer over medium heat and cook uncovered for 20 minutes to develop flavors.
- Step 3: Remove pot from heat and strain through a fine-mesh sieve into a clean bowl, discarding solids.
- Step 4: Return strained broth to pot, stir in 1 tbsp soy sauce and 1/2 tsp salt, and simmer gently for 5 minutes.
- Step 5: Stir in 1/4 cup chopped fresh cilantro just before serving, then ladle into bowls and serve hot.
Frequently asked questions
How long does Ginger and Lemongrass Vegetable Broth take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ginger and Lemongrass Vegetable Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep stalk lemongrass from drying out.
Can I substitute ingredients in Ginger and Lemongrass Vegetable Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ginger and Lemongrass Vegetable Broth for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Ginger and Lemongrass Vegetable Broth vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The ginger kick is just right. I'll definitely make this again.
- ★★★★★
Authentic and fragrant, exactly what I was looking for. Made it for my family dinner.
- ★★★★★
Loved the lemongrass flavor, it's so refreshing. My kids even asked for seconds!
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
