One of my all time favorite take out meals is from a Vietnamese restaurant near my house. They make this Spicy Coconut Lemongrass Soup that I constantly crave…Its super flavorful, comforting and satisfying and recently I decided I was going to try recreate it but as a simplified weeknight dinner version (as I am sure the original version takes several hours to develop its full & robust flavor,) that still packs in flavor!
The first step is building an aromatic coconut lemongrass base. To maximize flavor in a short time, I cut up all my aromatics into small pieces so that the flavor could infuse.While that keeps working, I start prepping everything else I’ll need. I like to pack it with a ton of veggies which absorb flavor and are filling. For added protein & texture, I sear some shrimp until just cooked, though chicken or tofu also works well.
My one secret ingredient: pineapple!!! I always see it at the bottom of the soup from the restaurant and realized that it brings the perfect sweetness to balance the heat and aromatics in the broth. After 30 minutes, it all comes together. I drop the veggies into the broth cook, prepare some rice noodles, and sear off the shrimp quick in a hot pan.
All that’s left to do is assemble it. Noodles, a few ladles of the soup, shrimp and garnish with some cilantro and chili oil…
Is it a EXACT replica, no, but does it hit the spot, YES!
❤️ Why You’ll Love Spicy Coconut Lemongrass Soup
➣ It’s a bright and aromatic broth full of flavor. Filling yet light & leaves you feeling nourished.
➣ The dish comes together in less than 1 hour, start to finish.
➣ Is customizable and adaptable. From veggies to protein.
🍲 Ingredients
Lemongrass – gives the dish it’s signature flavor! If you can find it, swap for some lime juice.
Shallot – sweet & mild, this brings a nice layer of flavor.
Garlic – smashed or minced, depending on how strong you want the garlic flavor.
Fresh ginger – warm & spicy, this is a lovely aromatic addition.
Coconut milk – adds creaminess and gives the dish its signature flavor
Low-sodium chicken or vegetable broth – the base of the soup.
Fish sauce – brings an umami pop necessary to the dish.
Chili garlic sauce – adds the heat. Decide how much you want!
Broccoli, Zucchini, Carrots, Corn – some of my favorite veggies, adds a nice variety
Pineapple – this may seem odd, but it adds such a SPECIAL flavor. The pineapple brings out a lovely sweetness that complements the coconut and balances the flavor.
Shrimp – my protein of choice here. Compliments the flavors and aromatics of the soup.
Olive oil – or your favorite light cooking oil. For coating the pan and marinating the shrimp.
Fresh cilantro and Chili Oil – garnishing elements that take it to the next level.
👩🍳 How to Make Spicy Coconut Lemongrass Soup
Sauté the aromatics
In a medium pot, heat the oil over medium heat. Add the shallot, garlic, ginger, and lemongrass. Sauté for 2–3 minutes until fragrant and softened (but not browned).
Build the broth
Pour in the broth, bring to a gentle simmer, and let it cook for 5–7 minutes to infuse the aromatics.
Add flavor + coconut milk
Stir in the coconut milk, fish sauce, chili garlic sauce. Simmer gently for 15 minutes.
Prep the shrimp
Clean the shrimp and marinate with olive oil, salt and pepper.
Strain the broth
Strain the broth using a fine mesh strainer, then add the broth back to the pot.
Cook the vegetables
Bring the broth to a boil, taste adjust the salt, then add the broccoli, zucchini, carrots, and corn. Simmer 5–6 minutes until the veggies are just tender but still vibrant.
Cook the shrimp & rice noodles
Heat a small skillet over medium high heat. Add the shrimp and cook for 2–3 minutes, until just pink and opaque.
Prepare the rice noodles according to package.
Serve hot
Plate the rice or rice noodles at the base. Ladle over the broth and veggies, add the shrimp and garnish with cilantro and chili oil.
🪄 Tips and Tricks
- Chop up the soup aromatics finely (even toss in the food processor if you want to make it easier.) This will infuse lots of flavor in a short amount of time.
- Strategically cut the veggies so they cook evenly. Depending on their thickness and cook time, cut the veggies into smaller pieces. For example, carrots cook longer than zucchini, so cut them smaller.
- Cook the shrimp until JUST finished/slightly under. The heat from the broth will continue to cook the shrimp.
🗒 Substitutions
- Switch up your protein. Instead of shrimp try chicken or tofu! Prepare it the same way, cooking it separate then adding it on top.
- Try different Veggies. Try snap peas, cubed squash or potatoes.
👝 How to Store Leftover Spicy Coconut Lemongrass Soup
Store leftovers in an air-tight container in the fridge for 2-3 days. Gently reheat on the stove or in the microwave.
🤔 Common Questions
If you want to re-make that broth without lemongrass, I’d recommend:
1 tsp lime zest + 1/2 tsp grated ginger + 1/2 tsp cilantro stem (or just more lime at the end) Toss it into the broth when you would normally add the lemongrass, and strain it out if needed.
Yes — the broth actually gets more flavorful with time. Store broth and shrimp/veggies separately if you don’t want anything to overcook when reheating.
Absolutely! Swap shrimp for tofu or mushrooms, and use soy sauce instead of fish sauce.
Spicy Coconut Lemongrass Soup
Ingredients
- 1 small shallot, thinly sliced
- 2 cloves garlic, minced
- 2 inch piece fresh ginger, finely minced
- 1 stalk lemongrass, smashed and cut into fine pieces
- 1 small head broccoli, cut into florets
- 1 zucchini, sliced half lengthwise, then roll cut 1.5 inch pieces
- 1 large carrot, peeled, roll cut 1.5 inch pieces
- 1/2 cup pineapple chunks, fresh or canned in juice
- 1 cup light or full fat coconut milk
- 4 cups low-sodium chicken or vegetable broth
- 2 tsp fish sauce, or soy sauce for a lighter flavor or veg version
- 1 tsp chili garlic sauce
- 1/2 lb shrimp, peeled and deveined
- rice noodles or rice
- olive oil
- salt & pepper
- Optional garnish: fresh cilantro or chili oil
Instructions
Sauté the aromatics
- In a medium pot, heat the oil over medium heat. Add the shallot, garlic, ginger, and lemongrass. Sauté for 2–3 minutes until fragrant and softened (but not browned).
Build the broth
- Pour in the broth, bring to a gentle simmer, and let it cook for 5–7 minutes to infuse the aromatics.
Add flavor + coconut milk
- Stir in the coconut milk, fish sauce, chili garlic sauce. Simmer gently for 15 minutes.
Prep the shrimp
- Clean the shrimp and marinate with olive oil, salt and pepper.
Strain the broth
- Strain the broth using a fine mesh strainer, then add the broth back to the pot.
Cook the vegetables
- Bring the broth to a boil, taste adjust the salt, then add the broccoli, zucchini, and carrots. Simmer 5–6 minutes until the veggies are just tender but still vibrant.
Cook the shrimp & rice noodles
- Heat a small skillet over medium high heat. Add the shrimp and cook for 2–3 minutes, until just pink and opaque.
- Prepare the rice noodles according to package.
Serve hot
- Plate the rice or rice noodles at the base. Ladle over the broth and veggies, add the shrimp and garnish with cilantro and chili oil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Turned out great!