By JJ Virgin

Coconut Lemongrass Soup


July 20, 2022

This delicious side dish is bursting with aromatic and zesty flavors, and can be served warm or chilled. There's sweet, sour, and spice in every spoonful with coconut, lemongrass, Thai chilis, and ginger blended together and then mixed with mushrooms, Bok choy, cilantro, and lime.

  • Yields: 2 servings


1 can of coconut cream

1 cup organic vegetable broth

2 lemongrass stalks (lighter part of the stalk)

2 Tbsp Mekhala Organic Green Curry Paste

2 Thai chilis (optional)

3 oz. fresh ginger, sliced

2 Tbsp Lakanto Golden Monkfruit Sweetener®

1/2 onion sliced

1 cup shiitake mushrooms, sliced

4 baby bok choy, cut and leaves washed and separated

1 juice of 1 lime

1 cup cilantro


1In a medium pot, combine the entire can of coconut cream (including liquid) with vegetable broth. Bring to a boil.

2Smash lemongrass stalks with a mallet or small pot, breaking the ends a bit until the inside is exposed. Add it to the pot.

3Add curry paste, Thai chilis, ginger, monkfruit sweetener, and onion to the pot. Stir slightly. Turn heat down to a simmer and cover for 10 to 15 minutes.

4Take out lemongrass stalks and ginger.

5Add shiitake mushrooms and bok choy. Simmer for 10 minutes.

6Turn off heat and stir in lime juice.

7Serve in a bowl and top with cilantro leaves. This soup is great served warm or chilled.


Nutrition Facts

Sodium675 mg
Potassium1263 mg
Protein12 g
Cholesterol0 mg
Sugar4 g
Total Fat59 g
Saturated Fat52 g
Polyunsaturated Fat0 g
Monounsaturated Fat0 g
Trans Fat0 g
Total Carbohydrates54 g
Dietary Fiber11 g