This Lemongrass and Ginger Thai Coconut Soup is aromatic, full of flavor and deeply comforting. An easy one-pot weeknight dinner ready in under 30 minutes. Vegan + Gluten Free.
Thai food is one of my favorite cuisines, and I especially crave it when the weather turns cold. The combination of bright aromatics and warming spices makes Thai dishes comforting and satisfying. One classic I often order at restaurants is Tom Kha Gai — a creamy coconut chicken soup. The recipe below is a plant-based, ginger-forward rendition inspired by Tom Kha Gai.
Traditional Tom Kha Gai calls for galangal, a rhizome related to ginger with a distinct flavor. Since galangal can be hard to find, this version uses ginger alongside lemongrass, garlic, and scallions for a similar fragrant profile.
Ingredients to Make Lemongrass and Ginger Thai Coconut Soup
If you can’t find galangal, fresh ginger makes a great substitute. Lemongrass contributes the essential citrusy aroma; if you absolutely cannot find it, use a small amount of lemon zest plus ginger as a last resort.
For heat, add 1–2 tablespoons of yellow or red curry paste. Coconut milk and carrots add natural sweetness, while lime juice brightens the soup. Tamari provides salty umami that ties everything together. Serve with mixed grain rice and air-fried puff tofu for a fully satisfying meal.
How to Make Lemongrass and Ginger Thai Coconut Soup
This is an easy, one-pot soup. The basic steps are:
- Cook the aromatics until fragrant.
- Add stock, coconut milk and tamari, bring to a boil.
- Reduce heat and simmer until the carrots are tender and the flavors meld.
How to Make Oil-Free Puff Tofu
Tofu is optional but highly recommended. The goal is a light, airy interior with a crispy exterior, similar to puff tofu.
- AIR FRYER METHOD: Cube the tofu into small dice. Lightly dust with cornstarch and salt. Place in an air fryer basket lined with parchment, making sure pieces are not touching. Air fry at 400°F for 8 minutes, shake, then air fry another 8 minutes until golden and crisp.
- BAKING METHOD: Cube the tofu and bake on a lined tray for 20–25 minutes, until crisp. Baking won’t produce quite the same airy interior as air frying, but it still yields a tasty result.
Tips & Tricks for the BEST Lemongrass and Ginger-Infused Thai Coconut Soup
- Releasing lemongrass flavor: Trim the top and bottom, peel away 2–3 outer layers, then bruise the stalk by smashing it with the back of a knife, mortar and pestle, or a mallet.
- Make it spicy: Stir in 1–2 tablespoons of yellow or red curry paste for a bolder, spicier soup.
- Add lime juice last: Add lime juice just before serving to preserve its bright acidity; cooking it too long can dull the flavor.
- Leftovers: This soup tastes even better the next day as the aromatics continue to infuse. Store in an airtight container in the fridge for 6–7 days and reheat gently on the stove or in the microwave.
Helpful Tools
- Medium-large soup pot
- Air fryer (for oil-free puff tofu)
- Mortar and pestle or heavy object to bruise lemongrass
Here’s a cozy, creamy Thai-inspired coconut soup infused with lemongrass and ginger. It’s quick, nourishing, and perfect for meal prep since the flavors deepen with time. Serve over purple rice with crispy tofu and fresh herbs for a complete meal.
I hope you try and enjoy this Lemongrass and Ginger Thai Coconut Soup — it’s a great addition to any soup rotation.
More Delicious Vegan Soups for Cooler Weather
- 1-Pot Curried Tomato Soup
- Fire Roasted Red Lentil Tomato Soup
- Kabocha Brown Rice Soup
- Instant Pot Black Bean Soup
- 1-Pot Vegan Minestrone Soup
- Broccoli Mac & Cheese Soup
If you recreate this Lemongrass and Ginger Thai Coconut Soup, please share how it turned out by leaving a comment or tagging @okonomikitchen on Instagram — I love seeing your recreations! If you enjoy plant-based recipes, consider following the creator for more ideas.
Lemongrass and Ginger Thai Coconut Soup
5 from 4 reviews
- Author: Lisa Kitahara
- Total Time: 25 minutes
- Yield: 2-4 servings
Description
This Lemongrass and Ginger Thai Coconut Soup is aromatic, full of flavor and deeply comforting. An easy one-pot weeknight dinner ready in under 30 minutes. Vegan + Gluten Free.
Ingredients
Crispy Puff Tofu:
- 1 block medium-firm tofu (about 450g)
- 1–2 tbsp cornstarch
- 1 tsp salt
Lemongrass Ginger Coconut Soup:
- 1 medium onion, sliced (about 110g)
- 5 garlic cloves, minced
- 1 tbsp yellow curry paste (optional)
- 1 tbsp minced ginger
- 4 scallions, whites and greens separated
- 1 cup chopped carrots (about 150g)
- 1 stalk lemongrass, trimmed, outer layers removed, cut into thirds and smashed
- 3 cups vegetable broth (750ml)
- 1 15oz (440ml) can full-fat coconut milk
- 3 tbsp tamari
- 1 tsp salt, plus more to taste
- Juice of 1/2 lime
To serve:
- Purple rice or other cooked rice
- Cilantro
- Sesame seeds
Instructions
For the Soup:
- Over medium-high heat, add sliced onion, garlic and curry paste (if using) to a pot. Cook until fragrant, about 2–3 minutes. Add ginger, the white parts of the scallions, carrots, and smashed lemongrass; cook another 2–3 minutes.
- Add the vegetable broth, coconut milk, and tamari. Bring to a boil, then reduce heat to medium-low and simmer 15–20 minutes until the carrots are tender. Simmer longer for more lemongrass flavor.
For the Tofu:
- While the soup simmers, cut the tofu into small cubes. Toss with cornstarch and salt. Arrange in a single layer in the air fryer and cook at 400°F for 8 minutes, shake, then cook another 8 minutes until golden and crisp. Do not overcrowd the basket.
- To bake, place tofu pieces on a lined tray and bake 20–25 minutes until crispy.
To Serve:
- Remove lemongrass pieces from the soup. Adjust seasoning with salt, pepper, and lime juice to taste.
- Spoon rice into bowls, top with tofu, ladle soup over, and garnish with cilantro, scallions, and sesame seeds.
Notes
Nutritional Information Disclaimer: Nutrition estimates were calculated using an online tool and do not include rice. Values are approximate.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop + Air Fryer
- Cuisine: Thai
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 291
- Sugar: 6.2 g
- Sodium: 1796 mg
- Fat: 19 g
- Saturated Fat: 7.6 g
- Carbohydrates: 15.6 g
- Fiber: 2 g
- Protein: 13.7 g
SAVE IT FOR LATER! ↓
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