Thai Vegetable Coconut Soup With Noodles

Written by
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
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Darlene Schmidt
Updated 08/08/19
Thai vegan coconut soup

 

Alita Ong / Getty Images 
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: serves 2
Nutritional Guidelines (per serving)
822 Calories
38g Fat
94g Carbs
41g Protein
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Nutrition Facts
Servings: serves 2
Amount per serving
Calories 822
% Daily Value*
Total Fat 38g 49%
Saturated Fat 27g 135%
Cholesterol 0mg 0%
Sodium 3270mg 142%
Total Carbohydrate 94g 34%
Dietary Fiber 15g 55%
Protein 41g
Calcium 657mg 51%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Comforting, creamy, nutritious and fun to eat, this soup is sure to become an all-time favorite, and it's so easy to make. Combined with vegetable broth and coconut milk, this delicious soup is a complete meal in itself—great for a light dinner or for a warm and soothing lunch. It's also a tasty spin on the traditional noodle soup if you're fighting a cold or flu, and thanks to mood-boosting lemongrass, it'll put some pep in your step to boot. You'll savor the lovely taste.

Ingredients

  • 8 to 10 ounces dried wheat or rice noodles (linguini-width)
  • 1 to 2 stalks minced lemongrass (or 4 tablespoons frozen prepared lemongrass)
  • 4 to 6 cups vegetable or chicken stock (if non-vegan)
  • 1 thumb-sized piece galangal or ginger (thinly sliced into matchstick pieces)
  • 1/2 package medium or soft tofu (packed in water, drained and sliced into cubes)
  • 1 head broccoli (chopped into florets including stems)
  • 1 to 2 cups Chinese cabbage (bok choy) (chopped into bite-size pieces) 
  • 1 to 2 carrots (sliced)
  • 4 tablespoons soy sauce or tamari (or 3 tablespoons fish sauce + 1 tablespoon soy sauce if non-vegetarian)
  • 1/2 can coconut milk
  • 3 to 4 makrut lime leaves (or substitute a 1/2 teaspoon of lime juice)
  • 1/4 cup fresh basil (roughly chopped if leaves are large, or substitute fresh coriander/cilantro)
  • Fresh-cut chilies or chili sauce (optional, to taste)

Steps to Make It

  1. Cook noodles according to instructions on package.  Cover and set aside.

  2. Place stock in a soup pot together with lemongrass (include leftover stalk pieces if using fresh), plus galangal (or ginger), whole lime leaves or lime juice, and carrots. Bring to a boil, then reduce heat to medium. Allow to simmer while you chop up and add the remaining vegetables. Simmer until vegetables have softened but are still bright in color (about 5 minutes).

  3. Reduce heat to minimum and add the coconut milk, stirring to dissolve. Finally, add the tofu, gently stirring so it doesn't fall apart.

  4. Add the soy sauce. If you prefer your soup spicy, add some fresh-cut chilies or 1 to 2 teaspoons chili sauce—or simply serve it on the side. Do a taste test, adding more soy sauce if not salty enough. If you find the soup too salty (this depends on how salty your broth was to start with), add 1 to 2 tablespoons lime juice. If too sour for your taste, add 1 teaspoon sugar.

  5. Portion out noodles into bowls. Pour several ladles of soup over each bowl of noodles. Sprinkle with fresh basil, and serve with chili sauce on the side, if desired—either store-bought or homemade Thai Chili Sauce (Nam Prik Pao) for an extra kick of flavor and spice.

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