Spicy Lemongrass Coconut Hot and Sour Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

A vibrant and aromatic Thai soup featuring lemongrass, lime leaves, and creamy coconut milk with a spicy hot and sour kick. This thai-inspired soups (vegetarian) ready in about 35 minutes pairs leaves, torn kaffir lime leaves, julienned carrots, sliced mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Ingredients

• 2 stalks, bruised and cut into 2-inch pieces lemongrass stalks
• 4 leaves, torn kaffir lime leaves
• 1 cup, julienned carrots
• 1 cup, sliced mushrooms
• 1 small, thinly sliced onion
• 1 cup coconut milk
• 4 cups vegetable broth
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tsp red chili flakes
• 1 tsp sugar
• 2 tbsp, chopped fresh cilantro

Instructions

1. Step 1: In a large pot, bring 4 cups vegetable broth to a gentle boil over medium heat. Add 2 bruised lemongrass stalks and 4 torn kaffir lime leaves, simmer for 10 minutes until fragrant.
2. Step 2: Add 1 cup julienned carrots, 1 cup sliced mushrooms, and 1 small thinly sliced onion to the pot and cook for 5 minutes until vegetables soften.
3. Step 3: Stir in 1 cup coconut milk, 2 tbsp fish sauce, 2 tbsp lime juice, 1 tsp red chili flakes, and 1 tsp sugar. Simmer gently for 3 more minutes, allowing flavors to meld and soup to become creamy.
4. Step 4: Remove lemongrass and lime leaves, then taste and adjust seasoning if needed. Ladle into bowls and garnish with 2 tbsp chopped fresh cilantro before serving.