Creamy coconut milk, fragrant lemongrass, fresh ginger, and a splash of lime come together in this flavorful coconut lemongrass white bean soup. Inspired by Thai-style coconut soups, this recipe combines tender white beans, mushrooms, and bok choy in a rich, aromatic broth with just the right amount of heat.
If you’re looking for a new way to enjoy white beans, this lemongrass and coconut soup is a great addition to your recipe collection. The beans add a satisfying texture, while coconut milk creates a creamy broth without the need for dairy. Serve it for a cozy weeknight dinner or make a batch to enjoy throughout the week.
How to Make Coconut Lemongrass White Bean Soup
Ingredients
- 4 cups chicken or vegetable broth
- 2 teaspoons minced fresh ginger
- 1 large lemongrass stalk, ends trimmed, cut into 1-inch pieces and smashed (if dry, peel off the outermost layer before smashing)
- Grated zest of 1 lime
- 1 (14 oz.) can coconut milk
- 1/4 cup lime juice
- 3 tablespoons Thai fish sauce
- 1 teaspoon cane sugar
- 1 tablespoon red chili paste
- Pinch of cayenne pepper
- 2 cups bok choy, thinly sliced
- 1/2 lb. mushrooms, thinly sliced
- 2 cans white beans, drained (cannellini, navy, or your preferred variety)
- Chopped fresh cilantro, for garnish
Instructions
- Prepare the aromatic broth. In a large saucepan, combine the broth, fresh ginger, smashed lemongrass, and lime zest. Bring to a boil over medium heat, then reduce the heat and simmer for 1 minute.
- Add the coconut milk and seasonings. Stir in the coconut milk and return the soup to a simmer. Add the lime juice, fish sauce, cane sugar, red chili paste, and cayenne pepper. Stir well and simmer for 5 minutes to allow the flavors to combine.
- Add the vegetables and white beans. Stir in the sliced bok choy, mushrooms, and drained white beans. Bring the soup back to a simmer and cook for approximately 5 minutes, or until the vegetables are tender.
- Season and serve. Taste and adjust the seasonings as needed. Remove the lemongrass pieces before serving, then ladle into bowls and garnish with freshly chopped cilantro.
Tips for Making Coconut Lemongrass Soup
How do you prepare lemongrass for soup?
Trim the ends of the lemongrass stalk and remove any dry outer layers. Cut the stalk into pieces and gently smash them to release their fragrant oils. Let the lemongrass simmer in the broth to infuse the soup with its citrusy flavor, then remove the pieces before serving.
Can you use different white beans?
Absolutely! Cannellini beans and navy beans both work well in this coconut soup recipe. Cannellini beans have a larger, creamier texture, while navy beans are smaller and softer. Use whichever you prefer or already have in your pantry.
Can you make this coconut lemongrass soup vegetarian?
Yes! Substitute vegetable broth for chicken broth and replace the fish sauce with a vegetarian alternative. Check that your red chili paste is also free of fish or shrimp ingredients.
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