Lemongrass Detox Soup


If you’re like me, you probably had way too much Halloween candy over the weekend! With the holidays approaching, I decided it was the perfect time to create a delicious Thai inspired detox soup! Lemongrass and ginger are the perfect ingredients to boost you immune system and detoxify your body from all of that excess sugar. Lemongrass has a ton of nutritional benefits, but I chose it specifically for this soup because it acts as a natural diuretic allowing the body to remove toxins from the liver, kidney, bladder, and pancreas. In addition to the detoxifying components of this soup, it’s packed with anti-oxidants to keep you well all season long!

You will need green onions, garlic, ginger, lemongrass, chicken broth, cilantro, Thai chilies,  olive oil and lime.


To start, chop 3 cloves of garlic.


Peel and chop fresh ginger.



Combine olive oil, ginger and garlic in a large dutch oven and bring to a simmer for about 3 minutes. Then, slice and add portobello mushrooms.


Next, chop and add the green onions.


Add the chicken broth.


Next, add the juice of 2 limes.



Score 3 sticks of lemongrass and add to the pot.


Add 3 Thai chilies to the pot and bring to a boil, then let simmer on medium for 30-45 minutes.


Add fresh cilantro and crushed red pepper flakes to taste.


Lemongrass Detox Soup


  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons fresh ginger, minced
  • 1 pint portobello mushrooms, thinly sliced
  • 80 ounces chicken broth
  • 1 tablespoon green onion, chopped
  • 3 sticks lemongrass
  • 2 limes, juiced
  • 3 Thai chilies, dried
  • 1 tablespoon fresh cilantro, chopped
  • 1 teaspoon crushed red pepper


  1. Add 3 tablespoons of olive oil to pot
  2. Mince 3 cloves of garlic
  3. Peel and chop 1 1/2 tablespoons of fresh ginger
  4. Combine garlic, ginger and olive oil in pot and bring to a simmer for 3 minutes
  5. Thinly slice and add portobello mushrooms to the pot
  6. Chop and add 1 tablespoon of green onions
  7. Add 80 ounces of chicken broth to the pot
  8. Add the juice of 2 limes into pot
  9. Score 3 sticks of lemongrass and place in pot
  10. Add 3 dried Thai chilies to pot; can be found in the international section in grocery store
  11. Bring soup to a boil, and then reduce to a simmer for 30 to 45 minutes.
  12. Chop and add 1 tablespoon of fresh cilantro
  13. Add crushed red pepper to taste

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