Ginger, Coconut and Lemongrass Soup

Ethics And Antics

Ginger coconut and lemongrass soup

This goregous Thai-inspired soup never fails to please.

Serves 2-4.


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


  • 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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