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–+ servings
Spicy Lemongrass Coconut Noodle Soup

Cozy Up with Spicy Lemongrass Coconut Noodle Soup Bliss

This Spicy Lemongrass Coconut Noodle Soup is a comforting and nourishing vegan dish perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 1 large Charred Red Onion Adds depth and a smoky flavor; don't skip this step!
  • 2 stalks Lemongrass Provides bright, citrusy notes; fresh is best.
  • 3 cloves Garlic Infuses the broth with aromatic goodness; use fresh.
  • 2 tablespoons Chili Garlic Sauce Delivers a spicy kick.
  • 4 cups Water The base of the broth.
  • 1 cube Vegetable Bouillon Boosts flavor.
  • 2 tablespoons Vegan Fish Sauce Adds umami richness.
  • to taste Salt Balancing flavor.
  • to taste Brown Sugar Balancing flavor.
  • 1 can Coconut Milk Introduces creaminess.
For the Tofu
  • 400 grams Firm Tofu Pressing ensures a crispy texture.
  • 2 tablespoons Soy Sauce Enhances flavor.
  • 1 tablespoon Sake Adds depth of flavor; can be omitted.
For the Noodles
  • 200 grams Vermicelli Noodles The heart of the dish.
For the Vegetables
  • 2 cups Bok Choy Adds freshness and crunch.
For Garnishing
  • 1/4 cup Cilantro Provides a fragrant finish.
  • 1 lime Lime Juice Enhances flavors.
  • 1/4 cup Fried Shallots For a crispy texture.

Equipment

  • Medium pot
  • Skillet
  • bowl

Method
 

Build the Broth
  1. Char the halved red onion over medium-high heat for about 5-7 minutes until browned and aromatic. Add neutral oil, then sauté minced garlic and chopped lemongrass for another 2 minutes. Stir in chili garlic sauce and pour in water and vegetable bouillon. Simmer for 15 minutes.
Season the Broth
  1. After simmering, season broth by stirring in vegan fish sauce, salt, and brown sugar. Gently stir in a can of coconut milk.
Cook the Tofu
  1. Drain and press your tofu for about 15 minutes, slice it. Heat oil over medium heat, add sliced tofu and cook for 5-7 minutes until golden brown. Add soy sauce, sake, and sugar; cook until caramelized.
Prepare the Noodles
  1. Soak vermicelli noodles in hot water for about 10 minutes until chewy. Drain and set aside.
Blanch the Vegetables
  1. Add chopped bok choy to the broth and blanch for 1-2 minutes until bright and tender.
Assemble the Soup
  1. Distribute noodles into bowls, ladle the hot broth over noodles, and top with blanched bok choy and golden tofu.
Garnish and Serve
  1. Garnish with cilantro, lime juice, and fried shallots. Serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 10mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days; freeze broth without noodles for up to 2 months.

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