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Golden Coconut Noodle Soup

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Golden coconut noodle soup is a warming, vibrant dish made with creamy coconut milk, fragrant spices, and tender rice noodles, topped with crispy tofu, fresh vegetables, and herbs for a nourishing and satisfying meal.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegan

Ingredients

  • 4 garlic cloves, finely minced
  • 1 1/2 teaspoons fresh ginger, grated or minced
  • 1 teaspoon lemongrass paste or purée
  • 1 red chilli, finely minced or grated
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons cold water
  • 400 ml vegetable stock, plus extra if needed
  • 400 ml full-fat coconut milk
  • 100 g dried vermicelli rice noodles
  • Soy sauce or tamari, to taste
  • 1/2 lime, juiced
  • 200 g firm tofu, cooked until crispy
  • 100 g edamame beans, cooked
  • 100 g pak choi, finely shredded
  • 10 g fresh coriander leaves
  • 1 small red chilli, thinly sliced
  • Crispy chilli oil, for drizzling

Instructions

  1. Add garlic, ginger, lemongrass, red chilli, turmeric, and cold water to a large pot. Cook over low heat for 2 minutes until fragrant.
  2. Stir in the vegetable stock and coconut milk. Bring to a gentle simmer.
  3. Add the vermicelli rice noodles. Cover and simmer for about 4 minutes, stirring occasionally. Add more stock if needed.
  4. Season the broth with soy sauce or tamari to taste. Add lime juice, adjusting to your preference.
  5. Divide the soup between two bowls. Top each with crispy tofu, edamame, pak choi, coriander, and sliced red chilli.
  6. Finish with a drizzle of crispy chilli oil. Serve immediately.

Notes

  • Adjust the chilli and chilli oil to control spiciness.
  • Cook noodles just until tender to avoid overcooking.
  • Use gluten-free tamari for a gluten-free version.
  • Keep noodles and broth separate when storing to avoid sogginess.
  • Enhance the broth with a spoon of miso for added depth.

Nutrition