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    Home » Recipes

    Healing Lemongrass & Mushroom Broth

    By: Thomas Published: 27 Jun, 20 Updated: 7 Oct, 21 8 Comments

    RecipePrintComments
    5 from 1 vote
    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!

    Healing Lemongrass & Mushroom Broth

    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.

    Healing Lemongrass & Mushroom Broth

    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.

    Healing Lemongrass & Mushroom Broth

    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
    Healing Lemongrass & Mushroom Broth

    Healing Lemongrass & Mushroom Broth

    Author: Thomas
    Light and aromatic broth flavored with lemongrass, ginger, and mushrooms. A warming and healthy soup!
    5 from 1 vote
    Print Pin Review
    Prep Time : 20 mins
    Servings 2
    Calories 84 kcal

    Ingredients
     
     

    • 1 tablespoon oil
    • 4 stalks lemongrass
    • 2 tablespoon sliced ginger peeled
    • 2 cups sliced mushrooms use a mix of your favorite mushrooms
    • ½ teaspoon salt
    • 1 teaspoon maple syrup
    • 2 and ½ cup water
    • 1 teaspoon lime juice
    • ⅛ teaspoon 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.

    Nutrition

    Serving: 1 gCalories: 84 kcalCarbohydrates: 4.5 gProtein: 2.2 gFat: 7 gFiber: 0.7 gSugar: 3.2 g
    Course : Soup
    Cuisine : Vietnamese
    DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants
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    Reader Interactions

    Comments

    1. Timothy

      July 01, 2020 at 6:34 pm

      Don't discard the leaves! Knot them when fresh and use later to add a bright flavor to light broths. They dry quickly and even fresh can be made into a wonderful tisane.

      Reply
      • Thomas

        July 16, 2020 at 7:04 am

        Thanks for the tip Timothy 🙂

        Reply
    2. Joseph

      July 02, 2020 at 8:23 pm

      I made it yesterday and its very good and comforting, even better after I added hot chilis. I suggest that you give weights in grams because, for example, the size of lemongrass stalks can vary. The ones I got at my co-op were thick so I knew that 4 lemongrass stalks might overwhelm my dish. But other than that it's a lovely recipe, which I plan to make again.

      Reply
      • Thomas

        July 16, 2020 at 7:14 am

        Thanks for your feedback Joseph!

        Reply
    3. Chelsea

      January 04, 2021 at 2:17 am

      Can I use lemon instead of Lime juice if I don’t have any?

      Reply
      • Thomas

        January 05, 2021 at 1:27 pm

        Sure, no problem!

        Reply
      • Joy

        January 02, 2022 at 12:20 am

        5 stars
        This recipe turned out amazingly! I didn’t have chiles on hand but added some hot sauce at the end of simmering.

        Reply
        • Thomas

          January 03, 2022 at 12:57 pm

          Thanks for your feedback and rating 😉

          Reply

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