Lemongrass & Ginger Light Vegetable Soup

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

A clear, fragrant broth infused with lemongrass and ginger, featuring crisp vegetables and a hint of lime for a refreshing, low-calorie meal. This asian-inspired soups ready in about 22 minutes pairs stalks, finely sliced lemongrass, minced ginger, medium, julienned carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 75 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: 12 min Serves 4 Asian cuisine 75 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, combine 4 cups low-sodium vegetable broth, 2 stalks finely sliced lemongrass, 1 tbsp minced ginger, and 2 cups julienned carrots. Bring to a gentle boil over medium heat, then reduce to a simmer and cook for 8 minutes until carrots are tender-crisp.
  2. Step 2: Add 1 cup broccoli florets and simmer for 3 more minutes until vegetables are bright green and tender. Remove and discard the lemongrass stalks from the pot.
  3. Step 3: Stir in 1 tbsp lime juice, 1 tbsp coconut aminos, and 1 tsp sesame oil, then taste and adjust seasoning with salt if needed. Simmer for 1 minute more to blend flavors.
  4. Step 4: Ladle soup into bowls, garnish with 2 tbsp chopped cilantro, and serve immediately with extra lime wedges for squeezing.

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Frequently asked questions

How long does Lemongrass & Ginger Light Vegetable Soup take to make?

Total time is about 22 minutes (10 min prep + 12 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 & Ginger Light Vegetable 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 minced ginger from drying out.

Can I substitute ingredients in Lemongrass & Ginger Light Vegetable 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 & Ginger Light Vegetable 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 & Ginger Light Vegetable Soup?

Asian 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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