Hot and Sour Lemongrass Soup with Mushrooms and Cilantro

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

A fragrant, spicy broth infused with lemongrass and kaffir lime leaves, loaded with mushrooms and fresh cilantro. This Thai-inspired soup recipe (gluten free), ready in about 35 minutes, pairs vegetable broth, lemongrass stalks, bruised and chopped, kaffir lime leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 4 cups vegetable broth
• 2 lemongrass stalks, bruised and chopped
• 3 kaffir lime leaves
• 1 tsp red chili flakes
• 1 inch piece fresh ginger, sliced
• 2 garlic cloves, minced
• 8 oz mixed mushrooms, sliced
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tsp brown sugar
• 1/4 cup, chopped fresh cilantro leaves

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot, bring 4 cups vegetable broth to a simmer over medium heat. Add 2 bruised and chopped lemongrass stalks, 3 kaffir lime leaves, 1 tsp red chili flakes, 1 inch sliced ginger, and 2 minced garlic cloves. Simmer for 15 minutes until aromatic.
2. Step 2: Add 8 oz sliced mixed mushrooms to the pot and cook for an additional 5 minutes until mushrooms are tender but still firm.
3. Step 3: Stir in 2 tbsp fish sauce, 2 tbsp lime juice, and 1 tsp brown sugar. Simmer another 2 minutes to combine flavors.
4. Step 4: Remove the lemongrass stalks and kaffir lime leaves with a slotted spoon. Ladle soup into bowls and garnish each with 1/4 cup chopped fresh cilantro leaves before serving.