Thai Black Bean and Coconut Soup with Lemongrass
A fragrant Thai-inspired soup featuring black beans, coconut milk, lemongrass, and a hint of chili, balanced with the sweetness of tomatoes and the umami of soy sauce. This thai-inspired soups (vegetarian) ready in about 40 minutes pairs canned black beans, coconut milk, lemongrass for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 cups (drained and rinsed) canned black beans
- 1 cup coconut milk
- 2 stalks (sliced, white part only) lemongrass
- 1 tbsp (grated) ginger
- 2 (diced) tomato
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp chili paste
- 8 oz rice noodles
- 1 (cut into wedges) lime
- 1/4 cup (chopped) fresh basil
- 1 tbsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add lemongrass and ginger, sauté for 2 minutes until fragrant. Add tomatoes, soy sauce, fish sauce, and chili paste. Cook for 2 minutes until the tomatoes soften.
- Step 2: Stir in black beans and coconut milk. Bring to a simmer, then add rice noodles. Cook for 8-10 minutes until the noodles are tender and the soup thickens.
- Step 3: Stir in basil and season with additional salt if needed. Serve hot with lime wedges for a final squeeze of brightness.
Frequently asked questions
How long does Thai Black Bean and Coconut Soup with Lemongrass take to make?
Total time is about 40 minutes (15 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 Thai Black Bean and Coconut Soup with Lemongrass?
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 canned black beans from drying out.
Can I substitute ingredients in Thai Black Bean and Coconut Soup with Lemongrass?
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 Thai Black Bean and Coconut Soup with Lemongrass 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 Thai Black Bean and Coconut Soup with Lemongrass 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.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
