Easy Vegan Lemongrass Coconut Noodle Soup
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.
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.