Lemon Grass Soup Recipe

Prepare aromatics

Trim the outer tough layers of the lemongrass, bruise the stalks with the back of a knife and slice into 2–3 pieces. Slice galangal or ginger into thin rounds. Thinly slice the shallot and smash the garlic cloves lightly.

In a medium saucepan over medium heat, add 1 tablespoon neutral oil (optional) and briefly sauté the shallot and smashed garlic 1–2 minutes until fragrant but not browned.

Add the vegetable broth, lemongrass pieces, sliced galangal/ginger, kaffir lime leaves, fish sauce (or soy sauce), and brown sugar to the pan. Bring to a gentle simmer, then reduce heat to low and simmer lightly, uncovered, for 12–15 minutes to infuse the broth.

Stir in the coconut milk and simmer an additional 3–4 minutes on low—do not boil vigorously after adding coconut milk to avoid splitting. Taste and adjust seasoning with salt and up to 1/2 cup water if the broth is too intense or salty.

While the broth simmers, prepare vegetables: halve baby corn lengthwise, slice mushrooms, thinly slice scallion whites and separate greens, slice red chili and/or smash small bird chiles if using.

Once the broth is fragrant and balanced, add baby corn and mushrooms to the pot. Simmer gently for 4–6 minutes until baby corn is tender-crisp and mushrooms are cooked through.

Remove and discard the lemongrass pieces and kaffir lime leaves (or keep for presentation if desired but warn eaters). Turn off the heat and stir in the lime juice and most of the chopped cilantro, reserving some for garnish.

Ladle the soup into bowls, distributing baby corn and mushrooms evenly.

Top each bowl with scallion greens, remaining cilantro sprigs, sliced red chili (if using), and a small drizzle of sesame oil if desired. Serve with lime wedges on the side for extra acidity.

Optional: For protein add-ins (not listed), poach cooked shrimp or thinly sliced chicken in the hot broth for 2–3 minutes before serving.