Spicy Thai Lemongrass Soup Recipe

By Dr. Theresa Nicassio

This is my absolute favourite immune-boosting pick-me-up soup for chilly days or when I feel a cold coming on. For those times when I don’t have fresh shitake mushrooms on hand, I like to keep dehydrated shitake mushrooms and lemongrass in the pantry and fresh Thai chili peppers in the freezer, just in case I feel called to make this soup. It never lasts long, so if you’re sharing it with others, you might want to double this recipe!

Servings: About 7 cups


  • favourite cooking oil for sautéing
  • 1 onion, chopped
  • 1–2 cloves garlic, finely minced or microplaned
  • 2–3 Thai chili peppers, finely minced
  • ½ inch fresh ginger root, finely minced or microplaned
  • 4 cups water
  • 2 tsp dried or fresh lemongrass, cut into tiny pieces
  • 1 tsp tamari or coconut aminos
  • 1 broccoli stalk, sliced into thin sticks
  • 2 celery stalks, sliced thin
  • 1 cup chopped shitake mushrooms
  • 1 tbs miso (soy or chickpea)
  • 1 tsp rice vinegar
  • 6 oz firm tofu, cubed or cut in thin batons
  • ¼–½ cup lemon juice, to taste
  • Himalayan salt and black pepper, to taste
  • ½ cup chopped scallions
  • 1 cup chopped cilantro
  • ½ cup shredded carrots


  1. Sauté the onion, garlic, Thai chili peppers and ginger with the oil in a large soup pot over medium heat until the onions are translucent.
  2. Add the water, lemongrass, tamari, broccoli slices, celery, shitake mushrooms, miso and rice vinegar.
  3. Cook over a medium heat until the flavours begin to marry and the desired texture of the vegetables is almost achieved.
  4. Add the firm tofu, lemon juice and seasoning and cook for another 5 minutes.
  5. Before serving the soup, place some of the prepared scallions, cilantro and carrots in the bowls and then ladle the soup on top.
  6. Garnish with some cilantro or scallions and serve immediately.



In 1997, Dr. Theresa Nicassio, a Registered Psychologist and author, found herself confronted with significant personal health challenges that she discovered 12 years later were related to gluten and other food sensitivities. Determined to find a solution to her challenges, Theresa became a Certified Integrative Energy Healing Practitioner, as well as a Certified Gourmet Raw Food Chef, Instructor, and Raw Food Nutrition Educator. In addition to providing psychological counseling since 1987, Theresa has written YUM: plant-based recipes for a gluten-free diet and contributes to public awareness of holistic health through her blog Yum Food for Living, Facebook, LinkedIn and other social media outlets.



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