Entrees

Ginger and lemongrass soup with makrut lime and chilli

Name: Healthy ginger and lemongrass soup recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 40.00 ml vegetable oil; 10g ginger; 3 garlic cloves, finely chopped; 2 lemongrass stalks; 6 makrut (kaffir) lime leaves; Juice of 2 limes; 800ml chicken broth (we used Bull Head chicken broth); 150g enoki mushrooms, roughly torn into clusters; 120g snow peas, halved lengthways; 100g bean sprouts; 125.00 ml coriander leaves; 125.00 ml mint leaves; 2 long green shallots, thinly sliced; 1 long red chilli, thinly sliced

Rate now

10m

20m

Ginger and lemongrass soup, with makrut lime and chilli

Jump to recipe

by Phoebe Hird

Aug 04, 2025

This ginger, lemongrass and chilli soup is a deeply nourishing broth, packed with bold aromatics and lifted by bright citrus notes. Perfect for cooler days or a midweek reset.

2 tbs vegetable oil
2cm piece fresh ginger (10g), finely chopped
3 garlic cloves, finely chopped
2 lemongrass stalks
6 makrut (kaffir) lime leaves
Juice of 2 limes
800ml chicken broth (we used Bull Head chicken broth)
150g enoki mushrooms, roughly torn into clusters
120g snow peas, halved lengthways
100g bean sprouts
1/2 cup coriander leaves
1/2 cup mint leaves
2 long green shallots, thinly sliced
1 long red chilli, thinly sliced

Method

1.

Heat oil in a large saucepan over medium heat. Add ginger and garlic and cook, stirring frequently, for 2 minutes, or until fragrant. Bruise lemongrass with a rolling pin or back of a knife and crush lime leaves in your hand, then add to pan along with lime juice and chicken broth. Bring to the boil over high heat, then reduce to low heat and simmer for 15 minutes.
2.

Remove lemongrass and lime leaves from pan and discard. Add enoki and snow peas and simmer for a further 3-5 minutes.
3.

Divide soup and vegetables between bowls, garnish with a generous handful of bean sprouts then top with herbs, shallot and chilli.