Name: Spicy Lemongrass Coconut Noodle Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Southeast Asian
Ingredients: 1 tbsp vegetable or coconut oil; 3 stalks lemongrass, tough outer layers removed and inner stalks finely chopped or smashed; 1 medium onion, thinly sliced; 4 cloves garlic, minced; 1 tbsp ginger or galangal, grated; 1–2 red chilies, sliced (adjust to taste); 1–2 tbsp Thai red curry paste; 4 cups vegetable or chicken broth; 1 (14 oz) can full-fat coconut milk; 1 tbsp soy sauce or fish sauce; 1 tsp brown sugar or palm sugar; Juice of 1 lime; 8 oz rice noodles (or ramen or soba); 1 cup mushrooms (shiitake, oyster, or button), sliced; 1 cup baby bok choy or spinach; 1 small carrot, julienned (optional); Fresh cilantro, Thai basil, or mint, for garnish; Lime wedges, sliced chili, and green onions for serving

Description

This Spicy Lemongrass Coconut Noodle Soup is a fragrant, creamy, and satisfying Southeast Asian-inspired dish. Infused with lemongrass, red curry, and coconut milk, it’s a perfect balance of spicy, tangy, and comforting flavors. Ready in about 40 minutes, it’s ideal for cozy weeknights or whenever you crave a vibrant, soul-warming meal.

Ingredients

1 tbsp vegetable or coconut oil

3 stalks lemongrass, tough outer layers removed and inner stalks finely chopped or smashed

1 medium onion, thinly sliced

4 cloves garlic, minced

1 tbsp ginger or galangal, grated

1–2 red chilies, sliced (adjust to taste)

1–2 tbsp Thai red curry paste

4 cups vegetable or chicken broth

1 (14 oz) can full-fat coconut milk

1 tbsp soy sauce or fish sauce

1 tsp brown sugar or palm sugar

Juice of 1 lime

8 oz rice noodles (or ramen or soba)

1 cup mushrooms (shiitake, oyster, or button), sliced

1 cup baby bok choy or spinach

1 small carrot, julienned (optional)

Fresh cilantro, Thai basil, or mint, for garnish

Lime wedges, sliced chili, and green onions for serving

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Instructions

Heat oil in a large pot over medium heat. Add lemongrass, onion, garlic, ginger, and chilies. Sauté 3–5 minutes until fragrant and onions soften.
Stir in red curry paste and cook for 1 minute to release flavor. Pour in broth and bring to a gentle boil.
Add coconut milk, soy or fish sauce, and sugar. Simmer uncovered for 10–15 minutes to deepen flavor.
Add mushrooms and carrots; cook 5 minutes. Add bok choy or spinach and cook until wilted. Stir in lime juice to finish.
Meanwhile, cook noodles according to package instructions. Drain and set aside.
Divide noodles into serving bowls and ladle hot soup over them.
Top with fresh herbs, green onions, lime wedges, and extra chili if desired. Serve hot.

Notes

Use full-fat coconut milk for a rich, creamy broth.

For a vegan version, use vegetable broth and soy sauce instead of fish sauce.

Add tofu, shrimp, or shredded chicken for extra protein.

Adjust spice level by using more or less curry paste and chili.

Store soup and noodles separately to prevent the noodles from absorbing too much broth.

Nutrition

Serving Size: 1 bowl
Calories: 410
Sugar: 7g
Sodium: 860mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 10g
Cholesterol: 0mg