Kevin's Natural Foods

Lemongrass Vegetable Soup

Rich, creamy and perfectly seasoned with Kevin’s Natural Foods Lemongrass Sauce. This vegan lemongrass vegetable soup hits all the right spots when it comes to a flavorful recipe.

Prep Time 10 Minutes
Cook Time 25 Minutes
Serves 4 Servings
This Recipe Uses

Kevin's Lemongrass Basil Sauce


  • Kevin's Lemongrass Basil Sauce

  • 3 TBSP oil

  • 1/2 cup onion, finely chopped

  • 1/2 cup red bell pepper, thinly sliced

  • 1/2 cup carrot, finely chopped

  • 1 cup mushroom, chopped

  • 1 head baby Bok choy, stemmed and roughly chopped

  • 2TBSP minced fresh ginger

  • 1 TBSP minced fresh garlic

  • 5 cups vegetable broth

  • 1 can unsweetened coconut milk

  • Salt and crushed black pepper to taste

  • Cilantro, lime wedge and bean sprouts for garnish


  • 1

    Heat pan over MED-HIGH heat. Add oil to pan. Add onion, bell pepper, and carrot; cook 5 minutes, until veggies start to soften. Add mushrooms, and Bok choy stems, cook 5 more minutes, stirring occasionally, until mushrooms are golden.

  • 2

    Stir in ginger and garlic and cook 2 minutes, until aromatic. (If adding)

  • 3

    Add broth, coconut milk, Kevin's Natural Foods Lemongrass Basil Sauce, salt, and crushed black pepper. Bring to a boil. Stir in Bok choy leaves, and gently simmer soup on MED-LOW heat for 15 minutes, uncovered.

  • 4

    Garnish with bean sprouts, lime wedges and cilantro and serve hot.

Print Recipe