Spring is officially here! Although there is still might be a threat of snow in the near future, I can feel a definite change in the air and a spring in my step! There’s nothing better than to enjoy the cool brisk evenings with a hot bowl of this delicious and light coconut noodle soup inspired by a recipe from Green Kitchen Stories. It’s perfect for the crisp spring weather as it is light and vibrantly flavored, yet is as filling as a hearty winter soup. The combination of ginger and lemongrass makes this soup refreshing while the coconut milk gives it a perfectly creamy and rich consistency. Enjoy the soup with any kind of thin Asian-style noodle like soba or rice noodle for a quick weeknight meal! Slurp!
Note: I wasn’t able to find fresh lemongrass at the store this time, so used lemongrass paste instead. It works well in a pinch, but I recommend using fresh herbs when available. Also, I prepared this dish with rehydrated shitake mushrooms, but fresh mushrooms should work just as well. If you want, you can saute the fresh mushrooms to cook them before adding them into the soup.
Prep time: 30 mins
Cooking time: 40 mins
Servings: 2 large, 4 small
4 cups vegetable broth
2 stalks lemongrass finely chopped or 2 tablespoons lemongrass paste
4 cloves garlic, finely chopped
2 inches fresh ginger, finely chopped
1 small green chili, chopped
1 tsp salt
1/2 lime, juiced
1/2 tbsp Sriracha hot sauce (or more if you like it spicier)
8oz (1/2 a block) firm or extra firm tofu, sliced into 1 inch pieces
1/2 cup dried shitake mushrooms or 1 cup fresh button mushrooms, thinly sliced.
1 can full fat coconut milk
8 oz soba noodles or rice noodles
Extra lime, optional
Extra Sriracha, optional
1/2 cup fresh bean sprouts
1 small bunch cilantro, chopped and divided
1) First prepare the mushrooms. If using dried shitake mushrooms, tip them into a bowl and cover with boiling water for 30 mins or till they are soft and plump, and slice them.
2) Pour the vegetable broth into a large saucepan. Add the finely chopped ginger, garlic, and lemongrass (or use paste), green chili, and salt. Let the broth simmer, covered, for 30 minutes.
3) Strain the broth, and return it to the saucepan. Add the tofu and mushrooms into the broth. Add coconut milk and Sriracha sauce and let the soup simmer on low heat, for 10 minutes. Stir juice of half a lime and half the chopped cilantro into the soup.
4) Cook soba or rice noodles as per package instructions and drain them well. Divide the noodles into 2 or 4 bowls depending on how many servings you want. Ladle soup along with the tofu and mushrooms onto the noodles. Top each bowl with bean sprouts and more cilantro and finish with a squeeze of lime juice and Sriracha on top if needed.