Roasted Broccoli and Mushroom Soup with Lemongrass, Lime and Thai Basil

You know those days when you’re just craving some nice, hot soup? Something flavorful, something citrus-ey, and something with a little kick? You’ve come to the right place.


With the Fall season starting, we are bringing on the hot soups in our house. Like, all of a sudden because it was just 90 degrees. So now that Fall is in full swing, it’s a fantastic reason to stock up on some stock (corny joke intended), pull out all the hearty vegetables, and get the pantry set up with lots of spices and citrus. Cozy up with this light and flavorful recipe that will warm your bones, as the flannels and scarves come out!


  • 2 T olive oil, divided
  • 3 cups broccoli florets
  • 1.5 cups shredded carrot
  • 1 medium onion, diced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red chili flakes
  • 1 teaspoon turmeric powder
  • 1 32 oz. container vegetable broth
  • 1 14 oz. can coconut milk (full fat)
  • 1 T lemongrass paste
  • 2 teaspoons garlic powder
  • 1 8 oz. package button mushrooms, sliced
  • Juice of 1 lime
  • 1/4 of an 8 oz. package brown rice vermicelli
  • 2 T chopped fresh mint
  • 2 T chopped fresh thai basil


  1. Preheat oven to 375 degrees Fahrenheit. Spread broccoli florets on a non-stick foil lined baking tray and drizzle over 1 T olive oil, and then lightly season with salt and pepper. Gently toss, then place tray in oven. Cook for approximately 20 minutes until the broccoli is slightly browned, covering with foil for the last 10 minutes.
  2. Meanwhile, add the remaining 1 T olive oil to a large pot over medium heat. Add onion and carrot, and saute for 5 minutes, stirring frequently. Add salt, pepper, red chili flakes, turmeric, and cook for additional two minutes.
  3. Add vegetable broth and coconut milk, add lemongrass paste, garlic powder, and mushrooms.
  4. Bring to a boil, then reduce heat to a low simmer and cook, covered, for 10 minutes. Add the lime juice.
  5. Meanwhile, cook brown rice vermicelli according to package directions. Drain and rinse.
  6. Add the cooked vermicelli, the roasted broccoli, and the fresh mint and basil, but reserving a small amount of the mint/basil to garnish with.
  7. Divide into 3 bowls and garnish with remaining fresh mint and basil, and additional red chili flakes and lemon wedge.

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