If you’re a fan of the unique, refreshing flavor of lemongrass, you’ll definitely want to try this Lemongrass Coconut Noodle Soup. The recipe is completely vegan and absolutely bursting with flavor and texture!
People often ask me where I get my ideas for recipes, and this particular one came after eating a delicious lemongrass noodle soup at an Asian restaurant a few months ago. I’ve been obsessed with recreating the flavors ever since and I’m finally so happy to share this recipe with you!
The broth is infused with ginger, garlic, lemongrass, lime juice, chilis and toasted spices. The base is similar to the vegan red curry paste I made recently, but a little heavier on the citrus ;) Rather than making a curry, the broth of this soup is a mix of coconut milk and vegetable broth to give it a nice thin, yet rich, texture.
This super simple soup is absolutely packed with citrus flavor and great texture. It’s a really easy recipe to make at home and I guarantee you’ll love it!
Lemongrass and Coconut Noodle Soup
Ingredients
Soup Base
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 3 cloves garlic
- 1 stalk lemongrass
- 1 thumb ginger fresh, about a 1" piece
- 1 l lime juiced
- 2 chili peppers I used medium but you can use hotter if you like lots of spice!
- 2 tsp soy sauce or sub tamari for a gluten free option
Everything Else
- 7 oz tofu About 1/2 a typical package, firm
- 1 carrot
- 1 red onion
- 1 red pepper
- 2 cups mushrooms
- 14 oz coconut milk 1 can
- 2 cups vegetable broth
- 7 oz rice noodles (dry weight)
- 1 spring onion
- 1 handful coriander fresh
- sesame seeds for garnish
Instructions
- First make the base for the soup. Toast the cumin seeds and coriander seeds in a dry pan on a medium heat for a few minutes until fragrant. Peel the ginger and chop the woody part off of the lemongrass stalk. Chop everything into small chunks and place into a blender. Blend for 1 minute or until completely smooth.
- Chop the tofu into 1 inch chunks and fry for 3-4 minutes on one side, then flip the pieces and cook for a further 4 minutes until golden brown. Take off the heat and set aside.
- Chop the carrot, red onion and red pepper into strips that are roughly the same size. This will help them cook evenly. Heat a little oil in a large sauce pan and saute the vegetables with the blended base ingredients for 5 minutes stirring occasionally. Add the coconut milk and vegetable brother and bring to a simmer.
- While the soup is simmering, place the rice noodles into a heatproof bowl and cover with just boiled water. Let sit for 10 minutes. After 10 minutes, drain.
- Slice the mushrooms and fry in a small pan until golden brown. Then Slice the spring onion into thin slices.
- Assemble the soup by first placing some rice noodles in the bottom of a dish, then topping with some of the soup mixture, some tofu, mushrooms and fresh spring onion. Sprinkle on a few sesame seeds if desired.
Just made this, absolutely amazing!
Oh my gosh!!! I’m going to make a variation of this tonight!! I love lemon grass infused coconut milk broths! The best!!
Yes!!! It’s one of my absolute favourites so far! I hope you love it!