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Are you looking for a comforting soup to enjoy when you’re under the weather or battling a cold? Look no further than this delicious lemongrass and mushroom broth. Packed with healthy ingredients and warming flavors, it’s perfect for those seeking a light and satisfying meal!
⭐️ Why You Should Try It
- Just 20 minutes of prep time. This broth is effortless to make and requires seven simple ingredients. It’s quick yet delicious.
- A warm soup for the soul. If you’re not feeling your best, this soup might be the perfect remedy to help warm you up. It’s light yet flavorful. The earthy mushrooms, combined with the citrusy ginger and lemongrass, make this broth incredibly warming.
- Simple ingredients. This recipe is adaptable to your preferences and uses only easily accessible ingredients.
📘 What is Lemongrass & Mushroom Broth
This recipe is inspired by a Vietnamese soup called “Nấm Hấp Sả.” As opposed to many Vietnamese soups that are rich and spicy, this soup is light and delicate. The broth is infused with lemongrass and ginger and served with different kinds of mushrooms.
🍄 Ingredient Notes
This easy lemongrass broth requires just 7 simple ingredients. Here is what you will need:
- Lemongrass – For lemony and floral notes. Use fresh lemongrass stalks and slightly crush them with a pestle to release their flavors.
- Ginger – Use fresh ginger for a citrusy and piquant aroma.
- Mushrooms – Any mushroom will work. You can use cremini, shiitakes, clamshell, chanterelles, or even oyster mushrooms.
- Maple syrup – Or sugar. To balance the spiciness of this dish. You can use maple syrup, agave, or honey if you are not vegan.
- Lime juice – Lime juice helps elevate the overall flavor by bringing freshness and tanginess.
- Salt and black pepper – Freshly ground black pepper enhances the overall flavor of the soup. It brings spiciness and earthiness.
🥣 How to Make It
- Slice the lemongrass. Cut off the green part of the lemongrass stalks and discard it. Mince one stalk and slice the remaining three stalks in halves. Slightly crush the halved lemongrass stalks using a cleaver or the side of a large knife. This will help release the natural oils of the lemongrass.
- Sauté the aromatics. Heat a tablespoon of oil in a saucepan over medium heat. Once hot, add the minced lemongrass and ginger, and sautée for about 1 minute.
- Add the mushrooms. Next, add the mushrooms and sauté for another 3-5 minutes.
- Cover with water. Pour in water, salt, and a teaspoon of maple syrup. For extra lemongrass flavor, add the crushed lemongrass stalks.
- Let simmer. Simmer covered for about 15 minutes. At the end of cooking, stir in the lime juice and adjust the seasonings to your liking.
- Serve. Serve the broth piping hot with fresh cilantro and a crack of ground black pepper!
📔 Tips
- Use fresh lemongrass. For optimal flavor, ensure you use the freshest lemongrass stalks. The leaves should be green and firm. Avoid stalks that have a brownish color or a dry texture.
- Double the recipe. This broth yields two servings, so I highly recommend doubling the recipe if you want to enjoy leftovers as a noodle soup. Check out the optional add-ins below for ideas!
🥬 Add-ins
The soup is already comforting and delicious, but if you want to take it to the next level, try adding some extra ingredients like:
- Your favorite vegetables – Greens like pak choi, romaine lettuce, bean sprouts, or baby spinach work well with the ginger lemongrass soup. Steamed potatoes are a great choice as well to make it heartier.
- Noodles – Add ramen noodles or rice noodles for a more filling meal.
- Plant-based protein – Add vegan sausages, shredded vegan chicken, or tofu to the soup before or after cooking for a protein boost.
- Chili flakes, chili paste, or saté – For more heat.
🥖 What to Serve It With
Although this nourishing broth is delicious as is, you can complete it by pairing it with a serving of rice, noodles, or baguette. It is the perfect combination to satisfy your hunger and warm your soul!
❄️ Storing and Reheating
- To store: You can keep the broth in the refrigerator for up to 4 days.
- To freeze: Let the broth cool completely and transfer it to a container or freezer bag. Freeze for up to 6 months.
- To reheat: Reheat the broth over medium heat for 5-8 minutes or until piping hot.
💬 FAQ
Yes, this soup tastes even better the next day as the lemongrass and ginger infuse the broth.
You can replace the minced lemongrass with 1 tablespoon of lemongrass paste. I do not, however, recommend leaving out the whole lemongrass stalks.
You’re going to love this lemongrass and mushroom broth! It’s delicious, warming, healthy, and very easy to make! Whether you’re looking for a comforting and warm dish on a chilly day or simply want to add more plant-based options to your diet, this broth is definitely worth trying!
⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!
Healing Lemongrass & Mushroom Broth
Ingredients
- 1 tbsp oil
- 4 stalks lemongrass
- 2 tbsp thinly sliced ginger peeled
- 2 cups sliced mushrooms use a mix of your favorite mushrooms
- 2 and 1/2 cup water
- 1/2 tsp salt
- 1 tsp maple syrup
- 1 tsp lime juice
- 1/8 tsp ground black pepper
- chopped cilantro for serving
Instructions
- Slice the lemongrass. Cut off the green part of the lemongrass stalks and discard it. Mince one stalk and slice the remaining three stalks in halves. Slightly crush the halved lemongrass stalks using a cleaver or the side of a large knife. This will help release the natural oils of the lemongrass.
- Sauté the aromatics. Heat a tablespoon of oil in a saucepan over medium heat. Once hot, add the minced lemongrass and ginger, and sautée for about 1 minute.
- Add the mushrooms. Next, add the mushrooms and sauté for another 3-5 minutes.
- Cover with water. Pour in water, salt, and maple syrup. For extra lemongrass flavor, add the crushed lemongrass stalks. Simmer covered for about 15 minutes. At the end of cooking, stir in the lime juice and adjust the seasonings to your liking.
- Serve. Serve the broth piping hot with fresh cilantro and a crack of ground black pepper! This soup will keep for up to 4 days in the refrigerator.
Notes
- Use fresh lemongrass. For optimal flavor, ensure you use the freshest lemongrass stalks. The leaves should be green and firm. Avoid stalks that have a brownish color or a dry texture.
- Double the recipe. This broth yields two servings, so I highly recommend doubling the recipe if you want to enjoy leftovers as a noodle soup. Check out the optional add-ins below for ideas!
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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Don’t discard the leaves! Knot them when fresh and use later to add a bright flavor to light broths. They dry quickly and even fresh can be made into a wonderful tisane.
Thanks for the tip Timothy 🙂
I made it yesterday and its very good and comforting, even better after I added hot chilis. I suggest that you give weights in grams because, for example, the size of lemongrass stalks can vary. The ones I got at my co-op were thick so I knew that 4 lemongrass stalks might overwhelm my dish. But other than that it’s a lovely recipe, which I plan to make again.
Thanks for your feedback Joseph!
Can I use lemon instead of Lime juice if I don’t have any?
Sure, no problem!
This recipe turned out amazingly! I didn’t have chiles on hand but added some hot sauce at the end of simmering.
Thanks for your feedback and rating 😉
Can’t wait to make it! Looks delish!
Such a simple and easy recipe that I cant wait to try this out, ive never used lemongrass in my cooking ever and I am a great fan of soups and broths.
Could I add beansprouts, tomato and basil to the soup..I love the combo in my soups?
Also would love if you include some Indian dishes, like dals etc. we have an amazing variety of dishes.
Sure! I think those would make great additions! 🙂
Loved this comforting soup. It was quick and just what I needed to soothe my throat. I added zucchini noodles to make it more filling. Thank you! I love your soup recipes so much!
You are welcome 🙂 Zucchini noodles sound like a tasty addition!