Lemongrass Seafood Soup with Bunashimeji Mushrooms

Yield 6 servings



  1. Add cut lemongrass stalks to the bottom of your soup pot, cover with the quart of broth, let simmer for 15-20 minutes to infuse the broth with lemongrass flavor, then REMOVE stalks. *see note
  2. Stir in curry paste.
  3. Sauté shallot, ginger, garlic one minute, then add mushrooms and sauté till tender.
  4. Add shallot, ginger, garlic, mushrooms, and coconut milk to broth and turn heat down to low. *see note
  5. Sauté seafood just until done then add to broth.
  6. Squeeze lime juice into broth, add dash of Fish Sauce, Sat and Pepper.
  7. Top with green onions & lime zest.
  8. Enjoy!


  • Lemongrass stalks can be woody, and are often hard to chew, so take them out of the soup broth unless you want to just avoid them while eating. I left mine in to add flavor, but just avoided them when eating the soup.
  • If you like a creamier soup, add two cans of coconut milk.
  • Trader Joes has a bag of seafood blend (frozen) that is perfect for this recipe!

Recipe by That Organic Mom at