Lemongrass infused Quinoa Soup (Tom Yum style)

This recipe is based on one of my favorite Thai soups. During my last vacation in Thailand, my cousin took Mr. Superfoodista and me on a day trip to Ayutthaya, which is Thailand’s ancient capital. Just before the entrance to the town, there is this amazing restaurant, which is basically a huge, floating boat on the water. The restaurant is famous (among the locals only!) for it’s grilled shrimps and other fresh, local seafood.  We had a lovely feast, while enjoying the cool breeze of the river and the nice company.


Of course, we also had to order a “Tom Yum Goong”, a traditional, clear soup, made with a lemongrass-infused broth and lots of seafood. As this was made for the locals, it was really quite spicy and I had just a tiny bit, as I can’t eat spicy at all – despite being half Thai! 😉


Today’s recipe is inspired by this traditional soup and I wanted to use the fragrant flavors that the wonderful ingredients of this soup create to infuse a quinoa soup with it. The outcome was this totally delicious and flavorful Fusion soup – of course with a Superfood twist.

This soup contains following Superfoods:

  • Quinoa
  • Tomatoes
  • Carrots


Ingredients: (for 1 meal portion or 2 appetizer portions)

  • 1 1/2 cups stock (vegetable or chicken)
  • 1 stem of lemongrass
  • 3 – 4 keffir lime leaves
  • 1/2 piece of ginger (about 1 inch long, or 3 cm)
  • 1 handful Cherry tomatoes
  • 1 handful mushrooms
  • 1 finely chopped carrot
  • 8 large shrimps (optional, for non-vegans and non-vegetarians)
  • 2 tbsp cilantro, finely cut
  • 1/2 lime, the freshly squeezed juice
  • 1/2 cup quinoa
  • 1/2 teaspoon roasted chili paste (optional, for some extra savory taste and spiciness – not suitable for strict vegetarians)

On this picture you can see the main ingredients that create the wonderful fragrant flavors: lime, lemongrass, ginger and the keffir lime leaves.


The use of the roasted chili paste is optional. I find it gives the soup a nice, rounded flavor with some additional notes, as the paste also contains other ingredients than chili (e.g. shallots, dried shrimps and fish sauce – just to name a few). I found this (rather “westernized”) product at my local supermarket, but you should be able to find a variety of authentic products in Asian food stores as well.



  • Cut lemongrass stem into smaller pieces, peel and cut ginger, crush keffir lime leaves and put into broth, bring to boil and let simmer for about 30 minutes or longer if you can to bring out the flavor
  • Add carrot pieces and quinoa, cook for about 5 minutes, then add the cherry tomatoes and the mushrooms
  • Cook until quinoa and the veggies are tender (about 10 more minutes)
  • If you add shrimps: add them in the last 2 minutes of the cooking process so they don’t overcook
  • Add the lime juice and the chili paste, season to taste with some pepper and salt
  • Put into a serving bowl, sprinkle with some fresh cilantro

Tom-Ka-Infused-Quinoa-Soup Tom-Ka-Infused-Quinoa-Soup-3 Tom-Ka-Infused-Quinoa-Soup-2

Note: Lemongrass, keffir lime and ginger pieces are not supposed to be eaten, they are just to give the amazing flavor to the soup. Instead of adding the other ingredients right away, you can also remove the lemongrass, keffir lime and ginger first, so you do not have any inedible pieces in the soup, however, I left them in and just removed them as I ate the soup – that’s how they do it in Thailand as well, leave in all the ingredients! 😉




    • Sylvia @superfoodista.com says

      Thank you so much dear! 😉 This soup definitely has a lot of the fragrance of Thai dishes, with the lemongrass, ginger and keffir lime. However, it’s a really “fusionized” dish too 😉 Thanks for stopping by! hugs

  1. saucygander says

    Mmm this looks fabulous, I love soups in Thai cuisine, though I have to say I’ve only had them in Sydney, so the level of spiciness is probably toned down for western palates. Your version looks like a great twist on the original! 😀

    • Sylvia @superfoodista.com says

      Thank you so much dear! 😉 Yes, I totally hear you, I can’t eat spicy either. And definitely, the Thai food they serve in Thailand is way hotter than what we get in Western countries. This soup is for sure very mild! 😉

  2. Patty Nguyen says

    I always love your Thai recipes, Sylvia. They are mouthwatering! Your visit to Thailand sounds magical. Put me on a boat with good food any day! I hope you’re having a great Friday! :)

    • Sylvia @superfoodista.com says

      Thank you so much Patty for your kind words. I simply love Thai food and it’s definitely alway dreamy when I get to visit this country and can eat as much of it as I can! 😉 Thanks for stopping by and wish you a lovely weekend too! Sylvia

  3. stacilys says

    Hey Silvia. Do you remember I told you that I didn’t think I could get lemon grass here. Ok, two weeks ago I was over at my mother-in-law’s house and I was telling her about a green juice I’ve been drinking lately. She asked me if I wanted some “Capim Santo” for it because she grows it and it’s growing too much. She never uses it because my father-in-law doesn’t appreciate it and wouldn’t eat it. So she got him to cut a whole ton of fresh lemon-grass for me. Yeah!

    • Sylvia @superfoodista.com says

      Hey Staci, wow that’s so amazing to hear!! I thought you would be able to get “capim santo”, because there is a restaurant in São Paulo that specializes in this herb, so I thought it must exist in Brazil somewhere. So glad you could get some from your mother-in-law, couldn’t be better! I love lemongrass soooo much! You can also make an amazing, refreshing “Iced Tea” with it and add some lime. Or in that restaurant I told you, they made lemongrass flavored brigadeiro…soooo delicious! big hug to you dear!

      • stacilys says

        What a mix, “Lemongrass brigadeiro”. Sounds like something trying out. I wonder how they did that.
        That tea sounds great. I’m going to have to get some more from my mother-in-law and try it out.

        • Sylvia @superfoodista.com says

          Hahha…right? It’s quite hard to imagine how it tastes, this “brigadeiro de capim santo”. I think they cook the lemongrass to extract the taste and then mix it with the leite moça and with tons of sugar of course. Ah, you are so lucky to have access to all that fresh, home-grown lemongrass! fantastic! hugs

  4. Ngan R. says

    I love Thai soups and Thai food in general and can just imagine how delicious this soup is with the lemongrass, ginger, and keffir leaves. The quinoa is a really nice touch to the soup!

  5. Hilda says

    I admire the way you have brought two very different cuisines together. And I agree, leave all those decorative pieces in the bowl.

    • Sylvia @superfoodista.com says

      Thank you so much Hilda 😉 Yes, I love to throw all kind of cuisines together, I love fusion food a lot, also when I go eat out, it’s really interesting what you can do. Thanks so much for visiting dear, Sylvia


I would love to hear your thoughts!