Lemongrass and Ginger Infused Coconut Curry Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant coconut milk-based curry soup brightened by lemongrass and fresh ginger, perfect for a comforting, light meal. This thai-inspired soups ready in about 35 minutes pairs coconut milk, vegetable broth, lemongrass stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 25 min Serves 4 Thai cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot over medium heat, add 2 tbsp red curry paste and 3 minced garlic cloves, sauté for 1 minute until fragrant.
  2. Step 2: Add 2 cups coconut milk, 2 cups vegetable broth, 2 bruised lemongrass stalks, and 1 tbsp grated fresh ginger. Bring to a gentle simmer and cook uncovered for 15 minutes to infuse flavors.
  3. Step 3: Remove lemongrass stalks, then add 1 cup sliced mushrooms, 1 tbsp fish sauce, 1 tsp sugar, and 1 tbsp lime juice. Simmer for 5 more minutes until mushrooms are tender.
  4. Step 4: Ladle soup into bowls and garnish with 1/4 cup sliced green onions and 2 tbsp chopped fresh cilantro before serving.

Frequently asked questions

How long does Lemongrass and Ginger Infused Coconut Curry Soup 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 Lemongrass and Ginger Infused Coconut Curry Soup?

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 coconut milk from drying out.

Can I substitute ingredients in Lemongrass and Ginger Infused Coconut Curry Soup?

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 Lemongrass and Ginger Infused Coconut Curry Soup 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.

What goes well with Lemongrass and Ginger Infused Coconut Curry Soup?

Thai soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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