Coconut Lemongrass Soup with Rice Noodles
A fragrant, warming coconut lemongrass soup over rice noodles — the perfect rainy Seattle night dinner.
Dairy-Free Low Gluten Veggie Forward Thai
Taylor
Seattle rain + this soup = the only acceptable Tuesday night combo. It's fragrant, warming, and comes together faster than you'd expect for something this complex-tasting.
Recipe
Ingredients
- 1 can full-fat coconut milk
- 2 cups vegetable broth
- 2 stalks lemongrass, bruised
- 1-inch ginger, sliced
- 2 tbsp red curry paste
- 8 oz rice noodles
- 1 cup mushrooms, sliced
- Bok choy, halved
- Fish sauce and lime to taste
- Fresh cilantro and Thai basil
Method
- 1 Simmer coconut milk, broth, lemongrass, and ginger for 10 minutes.
- 2 Add red curry paste and stir until dissolved.
- 3 Add mushrooms and bok choy, cook 3-4 minutes.
- 4 Cook rice noodles separately, divide into bowls.
- 5 Ladle soup over noodles, finish with fish sauce, lime, cilantro, and Thai basil.