Go Back
–+ servings
Spicy Lemongrass Coconut Noodle Soup

Spicy Lemongrass Coconut Noodle Soup for Cozy Nights

Discover a cozy vegan delight with this Spicy Lemongrass Coconut Noodle Soup, perfect for chilly days.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowl
Course: Soups
Cuisine: Asian, Vegan, Vietnamese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 1 medium Red Onion Adds a smoky, sweet depth; shallots can be a substitute
  • 1 stalk Fresh Lemongrass Bright citrusy aroma and flavor; frozen minced lemongrass can be used
  • 1 tablespoon Neutral Oil Used for sautéing aromatics; any vegetable oil will work
  • 3 cloves Garlic Provides aromatic richness; always opt for fresh garlic
  • 2 tablespoons Chili Garlic Sauce/Sambal Adjust to suit spice preference
  • 4 cups Water Using vegetable broth adds extra flavor
  • 1 cube Vegetable Bouillon Deepens the broth's flavor
  • 2 tablespoons Vegan Fish Sauce Introduces umami; soy sauce can serve as an alternative
  • 1 teaspoon Salt Season to taste
  • 1 tablespoon Brown Sugar Helps balance the acidity
  • 1 can Coconut Milk Full-fat is highly recommended for creaminess
For the Tofu
  • 14 ounces Extra Firm Tofu Press to remove excess moisture
  • 2 tablespoons Soy Sauce For seasoning; tamari can be used for gluten-free
  • 1 tablespoon Sake Enhances the flavor; or substitute with rice vinegar
For the Noodles
  • 8 ounces Dry Vermicelli Noodles Any rice noodle can work as a substitute
  • 2 cups Bok Choy or Greens Adds brightness; spinach or kale can also work
Toppings
  • 1/4 cup Fresh Cilantro Essential for fresh flavor
  • 1 tablespoon Lime Juice Fresh is a must for the final touch
  • 1/4 cup Fried Shallots Provides a delicious crunch; essential for texture

Equipment

  • Large Pot
  • Skillet
  • bowl

Method
 

Step‑by‑Step Instructions
  1. Halve the red onion and char cut-side down in a large pot over medium-high heat for 3-4 minutes. Add neutral oil, minced garlic, and finely chopped lemongrass, sauté for another 2-3 minutes.
  2. Pour in water and vegetable bouillon cube, bring to a gentle simmer for about 15 minutes. Season with vegan fish sauce, salt, and brown sugar before adding coconut milk.
  3. Drain and press the extra firm tofu. Cut into cubes, heat skillet over medium-high heat, fry tofu for 6-8 minutes until golden. Toss with soy sauce, sake, and brown sugar.
  4. Soak dry vermicelli noodles in hot water for 5-6 minutes until tender. Drain and stir to prevent sticking.
  5. Add chopped bok choy to the simmering broth and cook for 2-3 minutes until tender-crisp.
  6. Divide vermicelli noodles into bowls, ladle broth over. Top with bok choy, tofu, cilantro, lime juice, and fried shallots.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 800mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 1200IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

This soup is versatile; feel free to customize the ingredients as desired. To maintain freshness, store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!