Green Noodle Soup with Coconut Lemongrass Broth {vegan}
Serves 420 mins prep15 mins cook
Fragrant broth infused with ginger, lemongrass, and cilantro bathes chewy black rice noodles and a mess of veggies in this Southeast Asian-inspired green noodle soup
0 servings
What you need
Instructions
1 In a medium pot, bring the vegetable stock and chopped lemongrass to a boil. Remove from the heat and allow the lemongrass to steep for 10 minutes. Strain out the lemongrass, reserving the broth. 2 Meanwhile, in a large pot, heat the coconut oil over medium heat. Add the shallots, chilli, and ginger, sautéing until softened, 2-3 minutes. Add the shiitakes and saute until nearly tender, 5-10 minutes, adding a splash of broth if the pan seems dry. Add the romanesco, zucchini, and the broth. Bring the soup to a simmer and cook until the vegetables are just tender, about 5 minutes. 3 Meanwhile, combine the coconut milk and cilantro in a blender and puree until very smooth. 4 When the vegetables are cooked, add the cilantro coconut milk to the soup along with the tamari, lime juice, and basil. Taste, adding salt and pepper if you feel the soup needs it. The soup should still be warm, but if it isn’t, gently heat until just steaming (heating it too much will turn the cilantro brown). 5 Divide the noodles among bowls and top with the soup, passing lime wedges at the table. The soup is prettiest when freshly made but will keep, refrigerated airtight, for 1-2 days.View original recipe