Go Back
Print Recipe

Lemongrass Coconut Noodle Soup with Crispy Enoki Mushrooms

This flavourful lemongrass coconut broth filled with mung bean noodles and topped with crispy fried enoki mushrooms are the definition of comfort.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Fusion
Keyword: noodles
Servings: 2

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!