Coco Lemongrass Noodle Soup

Coco Lemongrass Noodle Soup
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Hard
Icon_cloche_grey Created with Sketch. Serves 2
Coco Lemongrass Noodle Soup

Ingredients

Paste:

  • 100g ginger
  • 40g garlic
  • 13g turmeric (fresh)
  • 40g shallots
  • 10g coriander root
  • 16 green birds eye chili, deseeded if desired
  • 40g lemongrass
  • 5 tbsp coconut oil, melted

Turmeric tempeh:

  • 200g tempeh
  • 11/2tbsp coconut oil, melted
  • 1 tsp ground turmeric
  • 1 tbsp soy sauce or tamari

Quick pickled shallots:

  • 1 shallot, finely sliced
  • 1 birds eye chili, finely sliced
  • pinch salt
  • 100ml rice vinegar

Soup

  • 3 kaffir lime leaves, stem removed and finely sliced
  • 30g, kaffir lime left whole (I used a lot because mine were frozen and not as flavourful- if you have fresh you can use a little less)
  • 2 lemongrass
  • 30g galangal, finely sliced
  • 20g green peppercorns
  • 400g tin coconut milk – important to use a good quality.
  • half aubergine sliced diagonally
  • 200g rice noodles(I used brown rice vermicelli)
  • 3 tbsp soy sauce
  • handful Thai basil leaves, v roughly chopped

How to make

Quick pickled shallots

  1. Salt your shallot and chili and set aside for 20 minutes, to soften slightly.

  2. Add the rice wine vinegar and let sit for 30 minutes to over night.

Tumeric Tempah

  1. Cut your tempeh into small cubes, mix together the rest of the ingredients reserving half tbsp. coconut oil.

  2. Add the tempeh and thoroughly coat. Set aside until your ready to fry.

  3. Just before you’re ready to serve, heat a small fry pan on medium high heat.

  4. Add the remaining ½ tbsp of coconut oil to the pan, then the tempeh.

  5. Cook until crispy on all sides.

Soup

  1. Fry your paste for 10 minutes in deep pan until the oil just starts to separate.

  2. Thinly slice your galangal, and kaffir leaves. Using the base of your knife handle or another heavy object bruise the lemongrass so it splinters but still holds together, releasing the flavour. Cut your peppercorn strings into 1 inch pieces.

  3. Once the paste is cooked, add your coconut milk, refill the tin with warm water and add to the pan. Add your aubergine, lemongrass, kaffir lime leaves, galangal. Simmer for 20 minutes.

  4. While simmering your broth, cook your rice noodles, rinse with cold water. Cook the tempeh.

  5. Separate the noodles between your serving bowls. I like nice deep bowls to hold the broth. Season the broth with soy sauce. Serve into the bowls over the noodles. Top with roughly chopped Thai basil and your fried tempeh.

Serve with the quick pickled shallots!

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As seen in

Weeknight Wonders
Weeknight Wonders
Kara Colegrave

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