Today, I'm sharing my new favorite soup recipe - Vegan Coconut Lemongrass Noodle Soup. This Thai-inspired dish is a great vegan option for those who love the rich, spicy flavors of Thai food.
I started by heading to my local market to pick up some fresh ingredients. I was able to find everything I needed, including fresh lemongrass, shiitake mushrooms or cremini mushrooms, red bell pepper, kale, and kaffir lime leaves or bay leaves.
To start, I heated some coconut oil in a large pot over medium heat. I added the red curry paste and sautéed it until it was fragrant. Next, I added the shiitake mushrooms and red bell pepper and cooked them until they were tender. Also have some marble potatoes and kale.
Next, I added the coconut milk, vegan fish sauce, lime juice, and lime zest to the pot. I also added the fresh lemongrass, which I had cut into 1-inch pieces and removed the outer layer. I let the soup simmer on medium-high heat for about 20 minutes to let the flavors meld together.
While the soup was simmering, I added wheat noodles according to the package directions. I prefer wheat noodles, but you could also use udon noodles or rice noodles if you prefer.
To serve, I ladled the soup into serving bowls and topped it with fresh basil and bean sprouts for some added crunch. I also added a bit of chili sauce for some extra heat.
This soup was a hit with my best friends who came over to try this new recipe. The combination of the creamy coconut milk, the tangy lime juice, and the spicy curry paste made for a delicious and flavorful soup.
Next time, I might try adding some green curry paste for a different flavor profile. I might also try using vegetable broth instead of chicken broth for a truly vegan soup.
This Vegan Coconut Lemongrass Noodle Soup is a great addition to any meal, and I can't wait to make it again. If you're a fan of Thai flavors, I highly recommend giving this recipe a try.
Ingredients
Sure, here are the ingredients you'll need for the Vegan Coconut Lemongrass Noodle Soup:
- 2 tablespoons coconut oil
- 2 tablespoons red curry paste
- 1 cup shiitake mushrooms, sliced
- 1 red bell pepper, sliced
- 1 can (13.5 oz) coconut milk
- 2 tablespoons vegan fish sauce (or soy sauce)
- Juice and zest of 1 lime
- 2 stalks lemongrass, cut into 1-inch pieces and outer layer removed
- 4 kaffir lime leaves (optional)
- 200 grams wheat noodles
- Kale, chopped
- Fresh basil, for garnish
- Marble potatoes
- Chili sauce, for serving (optional)
Please note that the kaffir lime leaves are optional because they can be hard to find in some places. If you can't find them, you can substitute with a little extra lime zest.
Steps
If you want to use a one-pot technique for this Vegan Coconut Lemongrass Noodle Soup, you can follow these steps:
- Heat the coconut oil in a large pot over medium heat. Add the red curry paste and sauté until fragrant.
- Add the shiitake mushrooms and red bell pepper to the pot. Cook until the vegetables are tender.
- Add the coconut milk, vegan fish sauce, lime juice, and lime zest to the pot. Stir to combine.
- Add the lemongrass and kaffir lime leaves (if using) to the pot. Bring the soup to a simmer and let it cook on medium-high heat for about 20 minutes.
- After 20 minutes, add the noodles and kale directly into the pot. Make sure the noodles are fully submerged in the soup. Let it cook for about 5-10 minutes, or until the noodles are cooked to your liking and the kale is tender.
- Ladle the soup into serving bowls. Top with fresh basil and bean sprouts, and serve with chili sauce on the side if desired.
Please note that cooking the noodles directly in the soup will make the soup a bit starchier due to the release of starch from the noodles. If you prefer a clearer soup, you might want to stick to cooking the noodles separately.
Substitution
- Coconut Oil: You can use any other neutral oil like canola or vegetable oil.
- Red Curry Paste: Green curry paste or yellow curry paste can be used for a different flavor. If you don't have any, you can use a mix of ground cumin, coriander, turmeric, and chili powder.
- Shiitake Mushrooms: Any other type of mushroom or even tofu can be used as a substitute.
- Red Bell Pepper: You can use any color bell pepper, or substitute with other vegetables like carrots or zucchini.
- Coconut Milk: If you're not a fan of coconut milk, you can use almond milk or soy milk, but the soup will not be as creamy.
- Vegan Fish Sauce: You can use soy sauce or tamari as a substitute.
- Lemongrass: If you can't find fresh lemongrass, you can use lemongrass paste or even a bit of lemon zest for that citrusy flavor.
- Kaffir Lime Leaves: These can be hard to find, so you can substitute with a little extra lime zest.
- Rice Noodles: You can use any type of noodle you prefer, like udon or soba noodles.
- Baby Bok Choy: You can use regular bok choy, spinach, or any other leafy green.
Remember, substitutions can slightly alter the taste and texture of the soup, but it will still be delicious!
Variations
- Spicy Version: If you like your soup spicy, you can add more red curry paste or some fresh chopped chilies.
- Protein-Packed Version: Add some tofu or tempeh for extra protein. You could also add edamame or chickpeas.
- Extra Veggie Version: You can add more vegetables like carrots, zucchini, or snow peas for an extra serving of veggies.
- Thai Basil Version: Use Thai basil instead of regular basil for a more authentic Thai flavor.
- Creamy Version: For a creamier soup, use full-fat coconut milk or add a spoonful of coconut cream.
- Curry Noodle Soup: Add a spoonful of turmeric to turn this into a vibrant yellow curry noodle soup.
Remember, the best part about cooking is making a recipe your own, so feel free to experiment with different ingredients and flavors!
Easy Vegan Lemongrass Coconut Noodle Soup
Ingredients
- - 2 tablespoons coconut oil
- - 2 tablespoons red curry paste
- - 1 cup shiitake mushrooms sliced
- - 1 red bell pepper sliced
- - 1 can 13.5 oz coconut milk
- - 2 tablespoons vegan fish sauce or soy sauce
- - Juice and zest of 1 lime
- - 2 stalks lemongrass cut into 1-inch pieces and outer layer removed
- - 4 kaffir lime leaves optional
- - 200 grams rice noodles
- - 2 baby bok choy chopped
- - Fresh basil for garnish
- - Bean sprouts for garnish
- - Chili sauce for serving (optional)
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the red curry paste and sauté until fragrant.
- Add the shiitake mushrooms and red bell pepper to the pot. Cook until the vegetables are tender.
- Add the coconut milk, vegan fish sauce, lime juice, and lime zest to the pot. Stir to combine.
- Add the lemongrass and kaffir lime leaves (if using) to the pot. Bring the soup to a simmer and let it cook on medium-high heat for about 20 minutes.
- After 20 minutes, add the rice noodles and baby bok choy directly into the pot. Make sure the noodles are fully submerged in the soup. Let it cook for about 5-10 minutes, or until the noodles are cooked to your liking and the bok choy is tender.
- Ladle the soup into serving bowls. Top with fresh basil and bean sprouts, and serve with chili sauce on the side if desired.
