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
Light and aromatic broth flavored with lemongrass, ginger, and mushrooms. A warming and healthy soup!
Yield: 2 1x
Print Recipe
Pin RecipeIngredients
- 1 tbsp (15ml) 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 (5ml) maple syrup
- 2 and 1/2 cup (600ml) water
- 1 tsp (5ml) 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.
Nutrition
- Serving Size: 1
- Calories: 84
- Sugar: 3.2g
- Fat: 7g
- Carbohydrates: 4.5g
- Fiber: 0.7g
- Protein: 2.2g
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.
Thanks for the tip Timothy 🙂
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.
Thanks for your feedback Joseph!