Hot and Sour Lemongrass Soup with Mushrooms and Cilantro
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 stalks lemongrass stalks, bruised and chopped
- 3 leaves kaffir lime leaves
- 1 tsp red chili flakes
- 1 inch piece fresh ginger, sliced
- 2 cloves 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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: Stir in 2 tbsp fish sauce, 2 tbsp lime juice, and 1 tsp brown sugar. Simmer another 2 minutes to combine flavors.
- 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.
Frequently asked questions
How long does Hot and Sour Lemongrass Soup with Mushrooms and Cilantro take to make?
Total time is about 35 minutes (10 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 Hot and Sour Lemongrass Soup with Mushrooms and Cilantro?
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 vegetable broth from drying out.
Can I substitute ingredients in Hot and Sour Lemongrass Soup with Mushrooms and Cilantro?
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 Hot and Sour Lemongrass Soup with Mushrooms and Cilantro 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 Hot and Sour Lemongrass Soup with Mushrooms and Cilantro gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
