Spicy Lemongrass Coconut Noodle Soup Recipe
This Spicy Lemongrass Coconut Noodle Soup is a vibrant and flavorful vegan dish featuring a rich broth infused with lemongrass, chili garlic sauce, and creamy coconut milk. Paired with pan-fried tofu, tender bok choy, and delicate vermicelli noodles, this soup offers a comforting and aromatic meal perfect for any season.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Southeast Asian
- Diet: Vegan
Ingredients
Scale
Broth Ingredients
- 1 small red onion (peeled and halved)
- 1 stalk fresh lemongrass (crushed)
- 1 tbsp neutral oil
- 2 cloves garlic (minced)
- 1 tbsp chili garlic sauce (or sambal)
- 4–5 cups water
- 1 vegetable bouillon cube
- 1–2 tbsp vegan fish sauce (or to taste)
- Salt (to taste)
- 1/2–1 tsp brown sugar (to taste)
- 1 cup coconut milk
Tofu Ingredients
- 1/2 lb extra firm tofu (pressed and sliced into 3/4-inch thick pieces)
- Neutral oil (for frying)
- 1/2–1 tbsp soy sauce (to taste)
- 1 tbsp sake
- 1 tsp sugar
Noodles and Vegetables
- 3.5 oz dry vermicelli noodles (or other rice noodles)
- 2 heads bok choy (halved, or other greens of choice)
Toppings
- Fresh cilantro
- Squeeze of fresh lime juice
- Fried shallots
- Chili oil (optional, for extra heat)
Instructions
- Build the Broth: Heat a large pot and char the halved red onion until the edges are browned, developing a smoky depth to the broth.
- Sauté Aromatics: Add the neutral oil, then sauté the minced garlic and crushed lemongrass stalk until fragrant to release their flavors.
- Add Chili Sauce: Stir in the chili garlic sauce and cook for 30 seconds to blend the spiciness into the aromatics.
- Simmer Broth: Pour in 4-5 cups of water and add the vegetable bouillon cube. Bring to a simmer and cook for 15 minutes to infuse the flavors.
- Season Broth: Season the broth with vegan fish sauce, salt, and brown sugar according to taste. Lower the heat and stir in the coconut milk, keeping the broth warm but not boiling to preserve creaminess.
- Prepare Tofu: Drain and press the tofu well to remove excess water, then heat neutral oil in a pan over medium-high heat.
- Pan-Fry Tofu: Add the sliced tofu pieces and cook until golden and crisp on both sides. Add soy sauce, sake, and sugar, tossing to coat and allowing the mixture to caramelize slightly. Remove from heat and set aside.
- Cook Noodles: Soak or cook the vermicelli noodles in hot water until tender and chewy to your liking. Drain thoroughly.
- Blanch Vegetables: Add the halved bok choy or chosen greens to the simmering broth and cook for 1-2 minutes until tender-crisp.
- Assemble Soup: Divide cooked noodles among bowls, ladle the spicy lemongrass coconut broth over them, and top with bok choy, pan-fried tofu, and your preferred garnishes like fresh cilantro, a squeeze of lime juice, fried shallots, and optional chili oil for added heat. Serve hot.
Notes
- Crushing the lemongrass stalk helps release its aroma; use the tender inner part for a milder flavor.
- Pressing tofu is essential to achieve a crispy texture when pan-frying.
- Adjust chili garlic sauce and sambal to taste for desired spice level.
- Vermicelli noodles can be substituted with other rice noodles as preferred.
- To make this recipe gluten-free, ensure soy sauce is gluten-free or substitute with tamari.
Keywords: spicy lemongrass coconut noodle soup, vegan noodle soup, coconut milk soup, lemongrass soup, pan-fried tofu, Asian vegan soup
