Vegan Lemongrass Soup is a warm, comforting bowl of bold flavours and fresh textures. Think silky mung bean noodles, crisp snap peas, tender carrots, and juicy tomatoes swimming in a fragrant broth. The standout? Finely minced fresh lemongrass!
Love vegan soups? Don’t miss my cozy Filipino Hot Soup, Vegan Misua Soup, and Vegetarian Sotanghon Soup!
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What is Vegan Lemongrass Soup?
Vegan Lemongrass Soup is a flavorful and comforting noodle soup made with fresh vegetables, tofu, and a rich broth. It’s not a Filipino recipe, but it’s loved by many for its light yet bold taste.
This dish is inspired by Thai cuisine, where lemongrass, ginger, and kaffir lime leaves are common. Lemongrass gives the soup a citrusy aroma that makes it stand out. It’s a tasty, fiber-rich, and healthy twist on traditional Southeast Asian soups.
History of Vegan Lemongrass Soup
This soup has its roots in Thai cooking, where lemongrass and fresh herbs like cilantro and coriander are staple ingredients. Thai cuisine is known for its balance of sour, spicy, sweet, and salty flavours, and this soup reflects that.
While the exact origin is unclear, it's inspired by traditional Thai soups like Tom Yum. Over time, people created plant-based versions like this one. Vegan cooks used coconut oil instead of animal fats and added tofu and shiitake mushrooms for texture.
When is this Dish Typically Enjoyed?
Vegan Lemongrass Soup is perfect during colder months or rainy days because it’s warm and soothing. It's not tied to a specific holiday, but it’s often enjoyed when someone needs comfort food or is feeling under the weather. Many also love it during detox or clean-eating periods because it’s light and full of vegetables.
Health Benefits of Lemongrass
- Helps with digestion and bloating
- Has antibacterial and antifungal properties
- May reduce inflammation in the body
- Can support healthy cholesterol levels
- Known to aid in relaxation and stress relief
Substitutions
- Soy sauce – Use tamari or coconut aminos for a gluten-free option.
- Apple cider vinegar – Substitute with rice vinegar or white vinegar.
- Coconut sugar – Use maple syrup or brown sugar.
- Red curry paste – Replace with green or yellow curry paste for a flavor twist.
- Glass noodles – Swap with rice noodles or soba noodles as needed.
Variations
- Creamy lemongrass soup – Add ½ cup coconut milk to the broth for a creamy version.
- Extra spicy – Add sliced chili or chili oil while sautéing curry paste.
- Veggie-packed – Add mushrooms, bok choy, or baby corn for more texture and nutrition.
- Tofu-free – Top with tempeh or chickpeas for a protein alternative.
Storage
- This soup stands up well to refrigeration for up to 3 days.
- Store the tofu separately to keep it crispy.
- Reheat gently over medium heat and squeeze in fresh lime before serving.
Ingredients
Listed below are all the ingredients you will need:
- Tofu
- Soy sauce
- Apple cider vinegar
- Coconut sugar
- Water
- Garlic
- Onion powder
- Oil
- Thai red curry paste
- Lemongrass
- Vegetable broth
- Mung bean noodles
- Snap peas
- Tomatoes
- Baby spinach
- Lime
See recipe card for quantities.
Instructions
Marinate the Tofu:
In a small bowl, mix soy sauce, apple cider vinegar, coconut sugar, water, garlic, and onion powder.
Submerge tofu slabs in the marinade and refrigerate for at least 1 hour.
After marinating, preheat a frying pan over medium heat with oil.
Fry tofu until golden on both sides, brushing with extra marinade for more flavor.
Prepare the Soup:
Soak mung bean noodles in hot water for 10–15 minutes until softened. Drain and set aside.
In a pot over medium heat, add oil and sauté onions (optional) until translucent.
Add Thai red curry paste and minced lemongrass. Stir until fragrant, about 1 minute.
Add vegetable broth (or water + mushroom powder) and bring to a boil.
Add snap peas and chopped tomatoes, cooking for 2–3 minutes.
Stir in noodles and cook for another 3–4 minutes until tender.
Add baby spinach and stir until wilted. Remove from heat.
Serve:
Squeeze fresh lime juice into each bowl.
Top each serving with pan-fried marinated tofu and serve hot!
Hint: Don’t overcook the glass noodles. They only need a few minutes to soften and can get mushy quickly if left too long in the broth.
Top Tip
For the best flavor, fry the red curry paste and lemongrass together before adding broth. This step deepens the aroma and helps the flavors bloom. Prep your tofu ahead of time to make this a quick and delicious weeknight meal!
FAQ
More Asian Soups
Vegan Lemongrass Soup
Ingredients
Marinated Tofu:
- 1 block Tofu pressed and cut into ½-inch thick slabs
- ¼ cup Soy sauce
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Coconut sugar or sweetener of choice
- ⅓ cup Water
- 2 cloves Garlic smashed or finely minced
- 1 teaspoon Onion powder
- 1 tablespoon Oil for frying
The Soup:
- 1 tablespoon Oil
- 1 ½ tablespoons Thai red curry paste
- 1 tablespoon Lemongrass finely minced
- 1 liter Vegetable broth
- 3 bunches Mung bean noodles glass noodles, soaked in hot water until softened
- ½ cup Snap peas
- ½ cup Tomatoes chopped
- 3 cups Baby spinach
- 1 Lime juiced
Instructions
Marinate the Tofu:
- In a small bowl, mix soy sauce, apple cider vinegar, coconut sugar, water, garlic, and onion powder.
- Submerge tofu slabs in the marinade and refrigerate for at least 1 hour.
- After marinating, preheat a frying pan over medium heat with oil.
- Fry tofu until golden on both sides, brushing with extra marinade for more flavor.
Prepare the Soup:
- Soak mung bean noodles in hot water for 10–15 minutes until softened. Drain and set aside.
- In a pot over medium heat, add oil and sauté onions (optional) until translucent.
- Add Thai red curry paste and minced lemongrass. Stir until fragrant, about 1 minute.
- Add vegetable broth (or water + mushroom powder) and bring to a boil.
- Add snap peas and chopped tomatoes, cooking for 2–3 minutes.
- Stir in noodles and cook for another 3–4 minutes until tender.
- Add baby spinach and stir until wilted. Remove from heat.
Serve:
- Squeeze fresh lime juice into each bowl.
- Top each serving with pan-fried marinated tofu and serve hot.
Tanis says
Onions and celery are listed in the directions, however not in the ingredient list. Could you please clarify quantities?
Sweet says
I love soups. They comfort my tummy so I can't wait to try this one!
Angela A. says
YUMMY!! Everyone loved this! It was my first time working with lemongrass reed, turned out great! Thank you for sharing 🥰