Lemongrass & Coconut Soup Broth
This fragrant Lemongrass & Coconut Soup Broth is a quick and easy Tom Kha-style base, perfect for poaching chicken, seafood, or tofu, bringing authentic Thai flavors to your table in minutes.
For 4 servings
Prepare Aromatics: Remove the tough outer layers from the lemongrass stalks. Using the back of a knife or a rolling pin, bruise the white parts of the stalks to release their essential oils. Thinly slice the galangal and ginger. Tear or crush the kaffir lime leaves to enhance their aroma.
Combine Ingredients: In a medium saucepan or pot, combine the bruised lemongrass, sliced galangal, sliced ginger, torn kaffir lime leaves, full-fat coconut milk, and chicken or vegetable broth.
Infuse Flavors: Bring the mixture to a gentle simmer over medium heat. Do not boil vigorously, as this can cause the coconut milk to separate. Reduce heat to low and continue to simmer gently for 15 minutes, allowing the aromatics to fully infuse the broth.
Strain the Broth: Carefully remove the pot from the heat. Using a fine-mesh sieve, strain the broth into another clean pot or heatproof bowl, discarding all the solids (lemongrass, ginger, galangal, kaffir lime leaves).
Season and Serve: Return the strained broth to low heat. Stir in the fish sauce (or tamari/soy sauce) and palm sugar. Taste and adjust seasoning as needed – you may want a bit more fish sauce for umami or sugar for balance. If desired, stir in the fresh lime juice just before using. Your fragrant broth is now ready to use as a base for your favorite Tom Kha-style soup.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Bruising Lemongrass: Don't skip bruising the lemongrass! This crucial step breaks down the fibers and releases the aromatic oils, maximizing flavor infusion into your broth.
- 2Gentle Simmer: Always maintain a gentle simmer, especially when working with coconut milk. High heat can cause the coconut milk to split, resulting in an oily, less creamy broth.
- 3Ingredient Quality: For the best flavor, use fresh lemongrass, ginger, and galangal. Good quality full-fat coconut milk will also contribute significantly to the richness and creaminess of the broth.
- 4Taste and Adjust: Thai cooking is all about balance. Always taste your broth before serving and adjust the fish sauce (for salt/umami), sugar (for sweetness), and lime juice (for tang) to your preference.
Adapt it for your goals.
Spicy Kick
For a spicier broth, add 1-2 sliced bird's eye chilies or a teaspoon of red curry paste along with the other aromatics in step 2.
Vegan/VegetarianVegan/Vegetarian
Ensure you use vegetable broth. Replace fish sauce with an equal amount of tamari or a good quality light soy sauce for umami.
Richer BrothRicher Broth
For an extra creamy and rich broth, add 1/4 cup of coconut cream along with the coconut milk.
Why this is on our healthy list.
Anti-inflammatory Properties
Lemongrass and ginger are known for their anti-inflammatory compounds, which can help reduce inflammation and support overall well-being.
Digestive Aid
Ginger and lemongrass have traditionally been used to aid digestion, soothe upset stomachs, and alleviate nausea.
Immune Support
Ingredients like ginger and kaffir lime leaves contain antioxidants and vitamins that can contribute to a stronger immune system.
Frequently asked questions
Yes, this broth can be made 2-3 days in advance and stored in an airtight container in the refrigerator. Reheat gently before use.
