Hot and Sour Thai Lemongrass Soup with Mushrooms

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

A fragrant, spicy soup featuring lemongrass, kaffir lime leaves, and fresh mushrooms in a bright, tangy broth. This Thai-inspired soup recipe (gluten free, vegetarian), ready in about 30 minutes, pairs vegetable broth, lemongrass stalks, 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, bruised and cut into 3-inch pieces lemongrass stalks
• 4 leaves, torn kaffir lime leaves
• 1 tsp red chili flakes
• 1 1/2 cups, sliced (shiitake or button) fresh mushrooms
• 1-inch piece, sliced thin galangal
• 3 tbsp fish sauce
• 3 tbsp lime juice
• 1 tsp sugar
• 1/4 cup, chopped cilantro leaves
• 1, for garnish thinly sliced red chili

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

Instructions

1. Step 1: In a medium pot, bring 4 cups vegetable broth to a simmer over medium heat. Add 2 bruised lemongrass stalks, 4 torn kaffir lime leaves, 1 tsp red chili flakes, 1 1/2 cups sliced mushrooms, and 1-inch sliced galangal. Simmer uncovered for 15 minutes until fragrant and mushrooms are tender.
2. Step 2: Remove and discard lemongrass stalks and kaffir lime leaves. Stir in 3 tbsp fish sauce, 3 tbsp lime juice, and 1 tsp sugar. Adjust seasoning to balance sour, salty, and spicy notes.
3. Step 3: Ladle the hot and sour soup into bowls, garnish with 1/4 cup chopped cilantro leaves and 1 thinly sliced red chili for an extra kick. Serve immediately.