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Hot & Sour Coconut Noodle Soup - one-pot vegan meal
5 from 13 votes
Servings: 3
Author: Lisa Lin

Hot and Sour Coconut Noodle Soup (Vegan)

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. 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. Also, everyone has their own preferred level of spice. I like a spicy soup, so I typically use 4 chilli peppers, but you can use as little as 2 of them.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins


  • 2 stalks of lemongrass
  • 1 1/2 tablespoons virgin coconut oil
  • 1 medium yellow onion, chopped (about 1 1/4 cups)
  • 2 to 5 bird's eye chili/Thai chili, sliced
  • 2 tablespoons minced ginger
  • 4 cloves garlic, minced
  • 1 medium tomato, diced (about 1 cup)
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • zest from 2 limes
  • 6 cups vegetable broth
  • 5 to 6 ounces mung bean threads/noodles
  • 3/4 cup full-fat coconut milk (see note 1)
  • 2 scallions, sliced
  • 4 to 5 tablespoons lime juice, add more to taste
  • 12 to 14 ounces fried tofu, sliced (see note 2)
  • 1 large carrot, julienned (see note 3)
  • 1 cup snap peas
  • sesame seeds for garnish


  • 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.
  • 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.
  • Reduce the heat a little. Add the noodles and cook them for 5 minutes, partially covered. Add 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.
  • Taste the soup and adjust the seasonings to your liking, adding more salt or lime juice.
  • Serve the noodle soup in bowls. Garnish with sesame seeds if you like.


  1. Feel free to use light coconut milk for a lighter soup.
  2. In the photos, I am using fried tofu that I buy from an Asian market. You can press extra firm tofu for 15 to 20 minutes, slice into rectangular pieces and pan fry them over medium-high heat.
  3. If you don't want to julienne a carrot, dice it and add the carrots to the pot the same time that you add the tomatoes.
  4. Variations: You can transform this recipe into a rice soup by adding 3/4 cup of basmati or jasmine rice instead of noodles. You will need to simmer the soup for 15 to 18 minutes to ensure that the rice is fully cooked.


Serving: 1serving | Calories: 636kcal | Carbohydrates: 76.2g | Protein: 16.2g | Fat: 32.6g | Saturated Fat: 18.3g | Sodium: 1560mg | Fiber: 5.9g | Sugar: 9.7g
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