Ginger, Coconut and Lemongrass Soup

Ethics And Antics

Prep Time: 5M
Cooking Time: 30M
Serves: 4



  1. 1 tsp coconut oil
  2. 1 can coconut milk, full fat
  3. 3 cups water
  4. 2 tbsp vegetable stock
  5. 1 yellow onion, diced
  6. 1/2 bunch spring onions, diced
  7. 4 cloves garlic, minced
  8. 1 large thumb of ginger, peeled and finely diced
  9. ¼ cup tamari
  10. 2 carrots, peeled and chopped into coins
  11. 10 mushrooms, sliced
  12. 2 red bell peppers, sliced
  13. 1 stalk lemongrass, leave whole but use the back of your knife to crush several times helping to release the flavour
  14. 1 lime

This goregous Thai-inspired soup never fails to please. Check out our plant-based Ginger, Coconut and Lemongrass Soup recipe. It’s wholesome, it’s hearty, it’s delicious and it’s 100% vegan!

Prep Time: 5 minutes
Cooking Time: 30 minutes
Serves: 4


Serves 2-4.


  • Heat coconut oil in a pot over a medium heat.
  • Dice the spring onion, yellow onion and garlic then add to the pot.
  • Add the lemongrass stalk, minced ginger and chopped carrots and cook until soft.
  • Once fragrant add the water, coconut milk, tamari and vegetable stock and bring to boil.
  • Once boiling add the red peppers, mushrooms and any other desired vegetables and reduce to simmer for 15-20 minutes.
  • Remember to remove your lemongrass stalk before serving. Add more tamari or salt as desired.
  • Serve with a wedge of lime, diced spring onion and roughly chopped coriander.


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