Spicy Lemongrass Coconut Hot and Sour Soup

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

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.

Prep: 10 min Cook: 25 min Serves 4 Thai cuisine 180 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Spicy Lemongrass Coconut Hot and Sour 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 Spicy Lemongrass Coconut Hot and Sour 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 julienned carrots from drying out.

Can I substitute ingredients in Spicy Lemongrass Coconut Hot and Sour 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 Spicy Lemongrass Coconut Hot and Sour 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.

Is Spicy Lemongrass Coconut Hot and Sour Soup vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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