Spicy Vegetable Lemongrass Soup

Lemongrass Soup

I have been ill with a very bad flu since Boxing Day. When I finally regained my appetite, this soup is what I was craving.

I used to order a version of this soup at Freshii, but it was only available in a vegetable broth (I secretly envied those having this soup with the lemongrass broth (not vegetarian)). The only problem was that I didn’t always get the combination of vegetables I desired and the soup seemed more broth than anything else.

What else was I to do than create my own version? I love everything about this soup. At its foundation is the most beautiful lemongrass broth that will aromatize your entire home. It’s such a delicate but intricate broth with floral accents of lemon, star anise and spicy red Thai chili pepper. The sweetness of the carrots offset the spiciness of the chili perfectly making this soup a delight to eat.

The assortment of fresh veggies and soy make this soup interesting, substantial and clean eating at its best.

It’s a bit messy to eat requiring both a fork and spoon, but worth every bite. If you pre make the broth, this soup takes minutes to prepare and is a complete vegetable protein.

Happy slurping!

Serves 4


Spicy Lemongrass Broth:
Broth 6 cups
Water 6 cups
Lemongrass, stalks, chopped 5
Garlic, cloves, chopped 6
Ginger, sliced 4-inch piece
Star anise 8
Red chilies, chopped, seeds removed from one 2
Cilantro, fresh, chopped Handful
Keffir / lime, leaves 6
Basil, leaves, fresh 6
Tofu, soft 150g
Noodles, rice 4 oz
Edamame 1 cup
Broccoli, sliced 1/2 a stalk
Green onions, sliced 3
Spinach, baby 2 Handfuls
Carrot, shredded 1
Cilantro, fresh, chopped Handful
Bean sprouts 1 cup
Salt 1.5 tsp
Grape seed oil 1 tbsp

1. In a medium pot, combine broth, water, lemongrass, garlic, ginger, star anise, chill peppers, cilantro, basil, and keffir leaves. Bring to a boil and simmer for 30 minutes. Strain reserving broth.

2. Return broth to pot and bring to a simmer. Add salt, tofu, noodles, and edamame and cook for 2 minutes.

3. Add broccoli and cook for 3 minutes.

4. Remove pot from stove and add green onions, spinach, carrot, cilantro, bean sprouts, and grape seed oil.


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