lemongrass basil sauce
lemongrass basil sauce
lemongrass basil sauce

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.

  • 10 Minute Prep Time
  • 25 Minute Cook Time
  • 4 Servings

What You'll Need

  • 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

Cook It Up!

  • 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.