Description
Spicy from the green curry paste and chilis, creamy from the coconut milk, hearty and filling from the noodles and a few crunchy elements such as sugar snap peas and toasted coconut.
Ingredients
Units
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Vegan Thai Lemongrass Soup
- 1 tbsp canola oil
- 1 yellow onion
- 4 cloves garlic, minced
- 1 tbsp green curry paste*
- 2 stalks lemongrass
- 2 tbsp fresh ginger, finely chopped
- 1 red chili, finely chopped
- 14 oz light coconut milk (400 ml, 1 can. Full-fat works too.)
- 2 tbsp light soy sauce
- 1 tsp mushroom soy sauce (or vegan oyster sauce, hoisin sauce)
- 1 tbsp palm sugar, or brown sugar
- 1/2 lime, juice only
- 1 tsp smoked paprika, optional
- 2 1/2 cups vegetable broth (600ml)
- 1 kaffir lime leaf (optional but highly recommended)
- 1 cup sugar snap peas, 100g, cut in half
Toppings
- 8 oz noodles (230g. rice or vermicelli)
- handful fresh chopped cilantro, optional
- 1 green onion, chopped
- handful coconut flakes, toasted
- 1 tsp sesame seeds
Instructions
- Prepare the vegetables. How to cut lemongrass: Use the 3-4 inches lower yellow-ish part of the lemongrass only. Cut off the roots if there are any. Cut the 4 inches into 4. Smash with the flat side of your knife. You can now either use them as is and discard when ready to serve, or finely mince it to eat the whole thing.
- Sauté: Heat canola oil in a soup pot over medium high heat. Add the onions and sauté for 6-7 minutes. Once translucent and a few brown pieces, add in the garlic, curry paste*, lemongrass and ginger. Stir one more minute.
- Make soup: In another bowl, whisk together the coconut milk, soy sauce, mushroom soy sauce, palm sugar, lime juice and smoked paprika. Pour it slowly into the soup pot. Add in vegetable broth and kaffir lime leaf, and increase the temperature to high.
- Simmer: Bring the soup to a boil, and then reduce it to simmer for around 20 minutes. Meanwhile, cook the noodles according to package instructions. Drain before adding into soup bowls.
- Serve: Add in the sugar snap peas 1-2 minutes before serving. Taste the soup and season with salt if needed. Enjoy this lemongrass noodle soup with noodles, chopped cilantro, spring onions, sesame seeds and toasted coconut flakes. I toast coconut in a dry pan for a few minutes, until you see small brown patches.
Notes
* Make your own vegan version from Minimalist Baker
Or buy this vegan curry paste: Thai Kitchen Green Curry Paste
Nutrition: Calories: 290 | Fat: 13.8g | Saturated Fat: 6.8g | Protein: 7g | Carbohydrate: 35.7g | Fiber 3.5g | Cholesterol: 0mg | Sodium: 862mg | Vitamin D: 0mcg | Calcium: 58mg | Iron: 2mg | Potassium: 420mg. Estimate for informational purposes only.
- Prep Time: 10 minutes
- Inactive Time: 0 hours
- Cook Time: 20 minutes
- Category: Main Courses
- Cuisine: Thai
Nutrition
- Serving Size: 1 grams
- Calories: 290
- Sodium: 862
- Fat: 13.8
- Saturated Fat: 6.8
- Unsaturated Fat: 0
- Carbohydrates: 35.7
- Fiber: 3.5
- Protein: 7
- Cholesterol: 0