A tasty hot and sour coconut noodle soup. Lots of amazing spices to create a hearty, warming soup great for cold winter evenings.

Time: 35 minutes Serves:4


2 stalk lemongrass

1 1/2 tbsp grape-seed oil

1 brown onion diced

2 bird's eye chilli sliced

2 tbsp grated ginger

4 cloves garlic, minced

1 medium tomato, diced (about 1 cup)

1 teaspoon ground coriander

1 teaspoon sweet paprika

1/2 teaspoon turmeric

1/2 teaspoon cumin

2 teaspoon salt

1 carrot, julienned

1 cup mushrooms

1 cup brocoli

Zest of 2 limes

6 cups vegetable stock

mung bean noodles

1 tin coconut milk

2 spring onions

4 to 5 tablespoons of lime juice

Optional add-in:

Puffed tofu

sliced tofu


  1. Trim the end of the lemongrass stalk and peel about 2 outer layers of leaves. Slice stalks in half and into 10cm portions. Give them a bash with the kitchen mallet as this will allow the flavour to disperse throughout the soup once added.
  2. Heat the pot with the grape-seed oil and add onions and lemongrass portions and cook for 3 minutes or until the onion is transparent. Add in chilli, ginger, and garlic and cook for a minute.
  3. Add the tomato, coriander, turmeric, cumin, paprika and salt and cook for 2 minutes.
  4. Add lime zest, carrot and vegetable stock, cover the pot and bring to the boil.
  5. Add mushroom, broccoli, tofu and noodles and cook until noodles are ready.
  6. Add coconut milk, spring onions and stir to combine.
  7. Turn off the heat and stir in the lime juice.
  8. Taste for any salt or lime juice adjustments.
  9. Serve and enjoy!

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