Coconut & Lemongrass Soup

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This aromatic noodle soup is perfect for a rainy day. It’s full of flavor from lemongrass, lime, ginger, and cilantro!

How to Make Coconut & Lemongrass Soup

First, cook the rice noodles 1-2 minutes less than called for in the instructions. Set aside.

Next, heat the olive oil in a large pot on medium heat and sauté the onion and garlic for 3-5 minutes. Add the vegetable broth, coconut milk, lemongrass stalk, mushrooms, coconut aminos, and ginger. Cook for about 15 minutes, then add the rice noodles and cook until they are soft. Remove the lemongrass stalk. Add the cilantro stems, lime juice, and optional baked tofu, and stir to combine. Serve with more fresh cilantro and Sriracha for some spice!

Coconut & Lemongrass Soup
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Coconut & Lemongrass Soup

5 from 3 votes
Recipe by Allie SchneiderCourse: DinnerDifficulty: Intermediate
Servings

6

servings
Cooking time

25

minutes
Calories

217

kcal

Ingredients

  • 4 oz rice noodles

  • 1 medium red onion, thinly sliced

  • 3 cloves garlic, minced

  • 1 14-oz can full fat coconut milk

  • 4 cups vegetable broth

  • 1 stalk lemongrass, peeled and crushed (bottom 4 inches only)

  • 1 cup sliced shiitake mushrooms

  • 1 tablespoon coconut aminos

  • 1 tablespoon minced fresh ginger

  • 1.5 teaspoons lime juice

  • 1 tablespoon minced cilantro stems

  • 15 oz extra firm tofu (optional)

  • olive oil, to taste

Directions

  • First, cook the rice noodles al dente, about 1-2 minutes less than the package instructions. Drain and set aside.
  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3-5 minutes until translucent. 
  • Add the vegetable broth, coconut milk, lemongrass stalk, mushrooms, coconut aminos, and ginger. Cook for about 10-15 minutes until the mushrooms are soft, stirring occasionally.
  • Add the rice noodles and cook for a few more minutes until the noodles are soft. Remove lemongrass stalk.
  • Add the minced cilantro stems and lime juice and stir. Top with fresh cilantro leaves and Sriracha if desired.
  • For the optional baked tofu: Line a baking sheet with parchment paper and preheat the oven to 400° F. Cut the tofu into bite sized squares and place onto the parchment lined baking sheet. Bake for 20 minutes. Flip and bake for 5 more minutes. Remove from oven and stir into soup.

Notes

  • Calories calculated without optional baked tofu.

Nutrition Facts

6 servings per container

Serving Size1 servings

  • Amount Per ServingCalories217
  • % Daily Value *
  • Total Fat 14g 22%
    • Saturated Fat 11g 56%
  • Sodium 450mg 19%
  • Total Carbohydrate 19.5g 7%
    • Dietary Fiber 1.5g 6%
    • Sugars 2.7g
  • Protein 4.7g 10%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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