Healing Lemongrass Coconut Detox Soup

I developed this soup during a January reset after the holidays had me feeling sluggish and foggy. I wanted something that felt cleansing without tasting like punishment — and this nailed it. The lemongrass and ginger are natural anti-inflammatories, the coconut milk makes it rich and satisfying, and the whole thing comes together in 30 minutes. I make a double batch every Sunday now and sip on it all week. My clients at the wellness center can’t stop asking for the recipe.

aka The Sunday Reset Bowl

Ingredients

• 1 tablespoon coconut oil
• 3 stalks lemongrass, outer layers removed, bottom 4 inches minced (tender part only)
• 2-inch piece fresh ginger, peeled and thinly sliced into coins
• 3 cloves garlic, smashed
• 1 medium shallot, thinly sliced
• 4 cups low-sodium vegetable broth (we recommend Bonafide brand — free of “natural flavors”)
• 1 can (13.5 oz) full-fat coconut milk (citric acid-free, like Trader Joe’s)
• 8 oz shiitake mushrooms, stemmed and thinly sliced
• 2 cups baby bok choy, quartered lengthwise (about 3 heads)
• 1 medium carrot, peeled and sliced into thin coins
• 2 tablespoons coconut aminos
• 1 tablespoon fresh lime juice (about 1 lime)
• 1 teaspoon ground turmeric
• ½ teaspoon sea salt, or to taste
• Pinch of cayenne pepper (optional)

For Serving

• Fresh cilantro leaves
• Thinly sliced red chili (like Fresno or Thai chili)
• Lime wedges
• Toasted sesame seeds

Instructions

1. Bloom the aromatics: Heat the coconut oil (measured solid, about 1 tablespoon) in a large pot or Dutch oven over medium heat until melted and shimmering. Add the minced lemongrass, ginger coins, smashed garlic, and sliced shallot. Sauté for 3–4 minutes, stirring frequently, until very fragrant and the shallot is softened — don’t let the garlic brown.
2. Build the broth: Pour in the vegetable broth, coconut milk, coconut aminos, and turmeric. Stir to combine and bring to a gentle boil over medium-high heat. Reduce to a low simmer.
3. Add the vegetables: Add the sliced mushrooms and carrot coins. Simmer for 10 minutes until the carrots are just tender when pierced with a fork (they should still have a slight bite). Add the quartered bok choy and cook 3–4 minutes more until the greens are wilted but still bright green.
4. Season and finish: Remove from heat. Stir in the fresh lime juice, sea salt, and cayenne if using. Taste and adjust — it should be aromatic, slightly tangy, and warming. Fish out the ginger coins if you prefer (they’ve done their job).
5. Serve: Ladle into deep bowls. Top with fresh cilantro, sliced red chili, a squeeze of lime, and a sprinkle of toasted sesame seeds.

Tips

• Lemongrass prep: Only use the bottom 4–5 inches of the stalk where it’s tender and pale. Peel off the tough outer layers until you reach the softer inner core, then mince finely.
• Can’t find fresh lemongrass? Use 2 tablespoons of lemongrass paste (found in the produce section or Asian aisle). Add it when you build the broth.
• Add protein: Stir in cubed firm tofu or cooked shrimp in the last 5 minutes of simmering.
• Storage: Keeps for 4 days refrigerated. The flavors deepen overnight. Reheat gently over medium-low — don’t boil or the coconut milk may separate.