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Hot & Sour Coconut Noodle Soup (Vegan)

Hot & Sour Coconut Noodle Soup - one-pot vegan meal

I used fine mung bean noodles (or mung bean noodle threads), but you can substitute that with rice noodles. I also love to use lemongrass in my coconut soups because it adds a bright flavor. I purposely cut the lemongrass into large chunks so that it’s easier to fish them out of the broth. (They’re very woody and difficult to eat.) If fresh lemongrass is not easy to find, use 1 1/2 tablespoons of lemongrass paste. Do note that many store-bought lemongrass pastes are not vegan as they often contain dairy. 

Ingredients

Optional Add-Ins

Instructions

  1. Trim off the bottom of the lemongrass stalks and peel the outer leaves (about 2 layers). Slice the stalks in half and discard the thinner, woodier portion. Slice the remaining stalks into 3-inch chunks. Bash the lemongrass with the flat side of your knife or a kitchen mallet. Set the lemongrass aside.
  2. Heat a heavy-bottomed pot with the coconut oil over medium-high heat. Add the onions and bashed lemongrass chunks and cook for 3 to 4 minutes, until the onions start to soften. Mix in the chiles, ginger, and garlic. Cook for a minute, until the ginger and garlic is fragrant. Add the tomatoes, coriander, and salt and cook for 2 minutes. Add the lime zest and vegetable broth, cover the pot, and bring the broth to boil.
  3. Reduce the heat a little. Add the noodles and cook them for 5 minutes, partially covered. If you are adding tofu, carrots, and snap peas to the dish, add them to the pot. Cook for an additional 2 to 3 minutes, until the snap peas turn vibrant green and the noodles are fully cooked. Add the coconut milk and scallions and stir to combine. Turn off the heat and mix in the lime juice.
  4. Taste the soup and adjust the seasonings to your liking, adding more salt or lime juice.
  5. Serve the noodle soup in bowls. Garnish with sesame seeds if you like.

Notes