ramyaramesh3007This flavourful lemongrass coconut broth filled with mung bean noodles and topped with crispy fried enoki mushrooms are the definition of comfort.
This asian-inspired noodle soup involves a lemongrass coconut broth made from scratch and contains glass mung bean noodles, beancurd skin and greens. Topped with crispy pan fried enoki mushrooms, chili sesame oil and lime, these noodles are comforting and addictive! I would say these are a mix of flavours from thai curries and laksa soup.
Making the broth from scratch means enhanced flavours but if you’re short on time, you can simply use a thai red, green or yellow curry paste. You can refer to my 15-min Thai Coconut Chickpea Curry Ramen.
Lemongrass adds a citrusy fragrance to this dish and it simply cannot be skipped. Use only the stalks for the paste and you can simmer the rest in the broth for added flavour. The paste is infused with lemongrass, galangal, green chili, garlic, shallots and turmeric for a beautiful flavour and yellow colour.
Pairing this noodle soup with crispy enoki mushrooms is the perfect addition and adds an amazing crunch and flavour profile for the overall dish.
What Do I Need?
- noodles – you can use any noodles but I used gluten free mung bean vermicelli noodles. You can use ramen, rice noodles or almost anything you have on hand.
- protein – I used beancurd skin for protein but you can also fry up some crispy tofu if you’d like.
- vegetables – I used bok choy but you can use any greens like spinach, broccolini etc.
- aromatics – lemongrass stalks (with outer layer peeled), galangal, shallots, garlic and turmeric (for colour)
- coconut milk – a full fat coconut milk is necessary to make this soup creamy. You can add more soup and stock depending on how thick or thin you want the soup.
- garnish – I garnished the dish with chillies, chili oil and a slice of lime. You can also add chopped basil, cilantro or spring onions.
This recipe can be made 100% gluten free if you substitute these:
- gluten free flour for plain flour
- gluten free oat milk
- gluten free sambal paste
Lemongrass Coconut Noodle Soup with Crispy Enoki Mushrooms
Ingredients
Lemongrass paste
- 4 stalks lemongrass
- Thumbsize galangal
- 1 green chilli
- 3 cloves garlic
- 4 shallots
- 1/2 tsp turmeric
- 1 tsp salt
- splash of water
Soup
- 2 tbsp olive oil
- 2-4 cups water
- 1/2 lime
- 200 ml coconut milk
- 2 servings noodles
- beancurd skin
- bok choy
- 1 tbsp sambal paste (optional)
Fried Enoki Mushrooms
- 1 pack enoki mushrooms (4 bunches)
- 3 tbsp plain flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cayenne pepper
- salt
- black pepper
- 1/4 cup oat milk
- 1/2 tbsp apple cider vinegar
- oil for frying
Instructions
- Add ingredients needed for the paste into a high speed blender. Blend until you get a smooth paste.
- To a pot or pan, add oil. Saute the paste for 5-10 minutes until it becomes fully cooked and fragrant (it will start to release oils at the top)
- Add 2 cups of water, dash of lime juice and some salt. Then add coconut milk.
- Add you noodles, beancurd skin and cook according to package instructions. Add quick cooking greens and close the lid.
- Once it's cooked, add sambal paste and give it a good mix. Keep aside.
- Combine flour with spices and mix well. Add apple cider vinegar to oat milk (you can do this as the first step to give it some time to react). Dip your enoki mushrooms in flour and into the milk. Repeat the process once more.
- Heat up oil in a pan. Fry on both sides until crispy.
- Serve noodles with enoki mushrooms, greens, beancurd skin and top with chili oil, chillies and a slice of lime. Enjoy!