Hot and Sour Thai Lemongrass Soup with Mushrooms
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
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
Frequently asked questions
How long does Hot and Sour Thai Lemongrass Soup with Mushrooms take to make?
Total time is about 30 minutes (10 min prep + 20 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 Thai Lemongrass Soup with Mushrooms?
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 Thai Lemongrass Soup with Mushrooms?
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 Thai Lemongrass Soup with Mushrooms 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 Thai Lemongrass Soup with Mushrooms gluten free?
Yes — this recipe is tagged gluten free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
