Coconut Lemongrass Lime Soup recipe Living Lean
Coconut, Lemongrass and Lime Soup

Dive into the fresh, Thai flavours of this light and luscious soup. Tempered with immune-boosting garlic, ginger, chilli and lemongrass to keep you fighting fit.


Prep and cook time: 20 minutes


1 tbsp (30 mL) sesame oil
1 tbsp (30mL) olive oil
1 clove garlic, minced
½ red onion, finely chopped
1 tbsp (30mL) fresh ginger, chopped
1 celery stalk, finely chopped
1½ cups (375mL) vegetable stock
2 cans (14 oz/400mL each) coconut milk
1 small red chilli, minced
1 small green chilli, minced

1 fresh lemongrass stalk left whole, top cut off and pounded to release aromatics and flavours
1 fresh lemongrass stalk, top cut off and thinly sliced
Small handful of Thai basil leaves
Juice from 1 lime
Himalayan Sea salt and fresh ground pepper
½ cup (125mL) red capsicum, julienned
½ cup Mung Beans
Handful of finely chopped coriander, to garnish


  1. Heat up the sesame and olive oil in a large pot and sauté the garlic, onion, ginger and celery until translucent, about 4 to 6 minutes.
  2. Add the vegetable broth, coconut milk, chillies and lemongrass stalks. Allow to simmer over low heat for at least 10 minutes.
  3. Add salt and pepper to taste. Add the Thai basil leaves and lime juice and serve garnished with capsicum, mung beans and coriander.

Man chopping vegetables in kitchen

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