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. Here comes Lemongrass & Mushroom Broth!

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 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

5 from 4 votes
Author: Thomas Pagot
Light and aromatic broth flavored with lemongrass, ginger, and mushrooms. A warming and healthy soup!
Prep Time : 20 minutes
Servings 2 Servings
Calories 84 kcal


  • 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


  • 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.


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


Serving: 1 g | Calories: 84 kcal | Carbohydrates: 4.5 g | Protein: 2.2 g | Fat: 7 g | Fiber: 0.7 g | Sugar: 3.2 g
Course : Soup
Cuisine : Vietnamese
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  1. 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.

  2. 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.

    1. 5 stars
      This recipe turned out amazingly! I didn’t have chiles on hand but added some hot sauce at the end of simmering.

  3. 5 stars
    Such a simple and easy recipe that I cant wait to try this out, ive never used lemongrass in my cooking ever and I am a great fan of soups and broths.

    Could I add beansprouts, tomato and basil to the soup..I love the combo in my soups?

    Also would love if you include some Indian dishes, like dals etc. we have an amazing variety of dishes.

  4. 5 stars
    Loved this comforting soup. It was quick and just what I needed to soothe my throat. I added zucchini noodles to make it more filling. Thank you! I love your soup recipes so much!