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 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Ingredients
2stalks of lemongrass
1 1/2tablespoonsvirgin coconut oil
1medium yellow onion, chopped (about 1 1/4 cups)
2 to 5bird's eye chili/Thai chili, sliced
2tablespoonsminced ginger
4clovesgarlic, minced
1medium tomato, diced (about 1 cup)
1teaspoonground coriander
1teaspoonkosher salt
zest from 2 limes
6cupsvegetable broth
5 to 6ouncesmung bean threads/noodles
3/4cupfull-fat coconut milk (see note 1)
2scallions, sliced
4 to 5tablespoonslime juice, add more to taste
12 to 14ouncesfried tofu, sliced (see note 2)
1large carrot, julienned (see note 3)
1cupsnap peas
sesame seeds for garnish
Instructions
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.
Notes
Feel free to use light coconut milk for a lighter soup.
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.
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.
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.