Healing Lemongrass & Mushroom Broth

Introducing the soup you need when you’re not feeling too well or when you have a cold. When you are craving something light, healthy, and warming.

This recipe is inspired by a Vietnamese soup called “Nấm Hấp Sả”. As opposed to many Vietnamese soups that are rich and spicy, this soup is light and delicate. The broth is infused with lemongrass and ginger, and served with different kinds of mushrooms.

It’s very easy to make, quick, and is perfect to warm you up!

We will need just 5 ingredients to make the broth. First we sauté minced lemongrass, ginger, and mushrooms. Here, I went with a mix of clamshell mushrooms, chanterelles, and some king oysters (not pictured). While the traditional dish makes use of chanterelles, feel free to use your favorite mushrooms or what you have on hand.

Next, pour in water, salt, and a teaspoon of maple syrup. For extra lemongrass taste, we will also add whole lemongrass stalks that we will slightly crush to release more flavor.

Simmer for about 15 minutes and serve piping hot with fresh cilantro and ground black pepper! I found out it tastes even better the next day as the flavors have time to merge.

I hope you will love this lemongrass and mushroom broth, it’s delicious, warming, healthy, and very easy to make!

For more soup recipes, check out this Bun Bo Hue, Kimchi Noodle Soup, or this Easy Green Curry Asparagus Soup!

Let me know in the comments if you try this recipe!

Healing Lemongrass & Mushroom Broth

Full of Plants

Light and aromatic broth flavored with lemongrass, ginger, and mushrooms. A warming and healthy soup!

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Prep Time 20 mins

Course Soup

Cuisine Vietnamese

Servings 2

Calories 84 kcal

Ingredients

  

• 1 tbsp oil
• 4 stalks lemongrass
• 2 tbsp sliced ginger peeled
• 2 cups sliced mushrooms use a mix of your favorite mushrooms
• 1/2 tsp salt
• 1 tsp maple syrup
• 2 and 1/2 cup water
• 1 tsp lime juice
• 1/8 tsp ground black pepper
• chopped cilantro for serving

Instructions

 

• Heat the oil in a medium saucepan over medium heat. Cut off the green part of the lemongrass stalks and discard. Mince one stalk and cut the others in half.
• Once the oil is hot, add the minced lemongrass, sliced ginger, and sautée for about 1 minute. Next, add the mushrooms and sautée for another 3-5 minutes.
• Slightly crush the halved lemongrass stalks. Add them to the saucepan with the salt, maple syrup, and water. Bring to a boil, then lower the heat and let it simmer for about 15 minutes.
• Remove from heat, stir in the lime juice and adjust seasonings if needed. Divide into serving bowls and serve warm top with chopped cilantro and a sprinkle of ground black pepper.
• This soup will keep for up to 2 days in the refrigerator. I found it tastes even better the next day as the lemongrass has time to infuse the broth.

Notes

For a spicy version, sautée one minced chili with the lemongrass and ginger.