The Ultimate Lemongrass Coconut Noodle Soup (Vegan & Creamy!)

Imagine a soup so vibrant, aromatic, and deeply flavorful that it transports you straight to a bustling Thai market. Picture a creamy, luscious coconut broth, infused with the bright, citrusy magic of fresh lemongrass and ginger, filled with satisfying rice noodles, crispy tofu, and colorful vegetables. That, my friends, is this incredible Lemongrass Coconut Noodle Soup, and it is, without a doubt, the most exciting and soul-warming vegan soup you will ever make from scratch.

Here’s the thing about creating authentic, restaurant-quality flavor at home: it often seems intimidating. I used to rely on store-bought curry pastes, but the first time I made my own aromatic flavor base from scratch, it was a revelation. By toasting whole spices and blending them with fresh lemongrass, ginger, and chili, you create a depth of flavor that is simply unparalleled. It’s the secret that turns a good soup into an unforgettable one.

I promise you, there is no greater comfort than a bowl of this fragrant, nourishing soup. It’s a symphony of textures and tastes—the creamy broth, the chewy noodles, the crispy tofu, and the tender-crisp vegetables all work in perfect harmony. It’s a complete, satisfying meal in a bowl that is surprisingly easy to make and happens to be completely vegan and gluten-free.

Get ready to master this stunning, flavor-packed soup and create a new weeknight favorite that will blow you away.

Save

Why This Will Be Your New Favorite Noodle Soup!

You are going to be amazed at the depth of flavor you can create with such simple, fresh ingredients. This recipe is a true game-changer. Here’s why you’ll love it:

• Incredible Depth of Flavor: The homemade, from-scratch soup base made with toasted spices, fresh lemongrass, and ginger creates a truly authentic, aromatic, and restaurant-quality broth.
• A Symphony of Textures: Every spoonful is a delight, with chewy rice noodles, crispy pan-fried tofu, tender-crisp vegetables, and golden mushrooms in a creamy coconut broth.
• Naturally Healthy & Wholesome: This soup is completely vegan, gluten-free, and packed with nourishing vegetables and plant-based protein. It’s a meal that makes you feel amazing.
• Ready in Just 40 Minutes: Despite its complex flavor, this stunning soup comes together surprisingly quickly, making it perfect for a satisfying weeknight dinner.
• A Complete Meal in a Bowl: With carbs, protein, and plenty of vegetables, this is a hearty and satisfying one-bowl meal that doesn’t need any other side dishes.

Recipe Snapshot

Your Shopping List for This Aromatic Soup

This recipe uses a beautiful array of fresh and fragrant ingredients to build its signature Thai-inspired flavor.

Save

→ For the Aromatic Soup Base

• 1 tsp cumin seeds & 2 tsp coriander seeds → Toasting these whole spices is key for the deepest flavor.
• 3 cloves garlic → An essential aromatic.
• 1 stalk lemongrass → The star ingredient! Provides a unique, citrusy, floral note.
• 1 thumb-sized piece of fresh ginger → For a warm, zesty spice.
• 1 lime, juiced → Adds a crucial final pop of bright acidity.
• 2 chili peppers → Use a medium-heat variety like Fresno or jalapeño, or Thai chilies for more spice.
• 2 tsp soy sauce or tamari → For a savory, umami backbone. Use tamari to keep it gluten-free.

→ For the Soup & Toppings

• 7 oz firm tofu → About half a standard package. Pressing it helps it get extra crispy!
• 1 carrot, 1 red onion, & 1 red pepper → The colorful, fresh vegetable trio.
• 2 cups mushrooms → Sliced. Cremini or shiitake add a great earthy flavor.
• 1 (14 oz) can coconut milk → Use full-fat for the creamiest, most luxurious broth.
• 2 cups vegetable broth → The liquid base for our soup.
• 7 oz rice noodles → The perfect chewy, gluten-free noodles for this soup.
• 1 spring onion & 1 handful fresh coriander (cilantro) → For a fresh, herbaceous finish.
• Sesame seeds → For a final garnish and nutty crunch.

Let’s Get Cooking! Your Step-by-Step Guide

Ready to create the most fragrant, delicious soup of your life? Let’s break it down into simple parts.

Part 1: The Aromatic Flavor Base

1. Toast the Spices: Place the whole cumin and coriander seeds in a small, dry pan over medium heat. Toast for a few minutes, shaking the pan, until they become incredibly fragrant. This step is a game-changer for flavor!
2. Prep the Aromatics: Peel the ginger. Trim the tough, woody top and bottom from the lemongrass stalk and remove the outer dry layer. Roughly chop the toasted spices, garlic, lemongrass, ginger, and chili peppers.
3. Blend to a Paste: Place all the prepped aromatics and toasted spices into a blender with the soy sauce (or tamari) and the juice of half the lime. Blend for about 1 minute, scraping down the sides as needed, until you have a smooth, fragrant paste.

Part 2: Prepare the Toppings

4. Crisp the Tofu: Chop the tofu into 1-inch chunks and pat them very dry. Heat a little oil in a skillet and pan-fry the tofu for 3-4 minutes per side, until golden brown and crispy. Remove from the pan and set aside.
5. Sauté the Mushrooms: In the same skillet (or a separate small pan), fry the sliced mushrooms until they are golden brown and their liquid has evaporated. Set aside with the tofu.

Part 3: Build the Soup & Cook the Noodles

6. Sauté the Veggies: Chop the carrot, red onion, and red pepper into similar-sized strips. Heat a little oil in a large saucepan or Dutch oven over medium heat. Add the vegetables and the blended flavor base and sauté for 5 minutes, stirring occasionally, until the vegetables are tender-crisp and the paste is fragrant.
7. Simmer the Broth: Pour in the coconut milk and vegetable broth. Stir everything together and bring the soup to a gentle simmer.
8. Cook the Noodles: While the soup is simmering, place the dry rice noodles in a large heatproof bowl. Cover them completely with boiling water and let them sit for about 10 minutes, or according to package directions, until tender but still chewy. Drain them well.

Save

Part 4: Assemble Your Beautiful Bowls

9. Build Your Bowl: Place a generous portion of the drained rice noodles in the bottom of each serving bowl.
10. Ladle and Top: Ladle the hot, fragrant coconut broth and vegetables over the noodles. Top each bowl with the crispy tofu, sautéed mushrooms, and a sprinkle of thinly sliced spring onion and fresh coriander.
11. Garnish and Serve: Finish with a final squeeze of lime juice from the remaining half lime and a sprinkle of sesame seeds. Serve immediately and enjoy!

Save

WiseRecipes’ Top Tips for Noodle Soup Mastery

These are my essential secrets for a flawless, restaurant-quality Lemongrass Noodle Soup.

1. Don’t Skip Toasting the Spices. This simple, 2-minute step is the most important for developing a deep, complex, and authentic flavor in your soup base. It makes a world of difference compared to using pre-ground spices.
2. Pat Your Tofu Dry. For truly crispy, golden-brown tofu that doesn’t stick to the pan, the secret is to remove as much moisture as possible. Press the tofu block between paper towels or a clean kitchen towel before cubing and frying.
3. Cook Noodles Separately. Never cook your rice noodles directly in the soup broth! They will absorb too much liquid and can become mushy. Cooking them separately and adding them to the bowl just before serving ensures they have the perfect chewy texture.
4. Use Full-Fat Coconut Milk. For the richest, creamiest, most luxurious broth, you must use canned, full-fat coconut milk. The “lite” version or the kind in a carton will result in a much thinner, less satisfying soup.
5. The Final Squeeze of Lime is Everything. Don’t forget to finish each bowl with a fresh squeeze of lime juice. The bright acidity is crucial for cutting through the richness of the coconut milk and making all the other flavors pop.

Keep It Fresh! Storing Your Noodle Soup

For the best leftovers, a little strategic storage goes a long way.

• Refrigerator: To prevent mushy noodles, store the components separately. Keep the coconut soup broth in one airtight container, the cooked noodles in another, and the tofu and mushroom toppings in a third. Stored this way, everything will keep beautifully in the refrigerator for up to 4 days.
• Reheating: Reheat the soup broth on the stovetop or in the microwave until hot. You can briefly refresh the noodles by pouring hot water over them and draining. Assemble the bowl with the hot broth, fresh noodles, and cold toppings just as you did the first time!

Save

Lemongrass and Coconut Noodle Soup

This vibrant Lemongrass Coconut Noodle Soup is completely vegan and bursting with flavor! Featuring a from-scratch aromatic base, creamy coconut broth, crispy tofu, and rice noodles, it’s a healthy and satisfying meal ready in 40 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Calories: 506

Ingredients Method Notes

Ingredients

  

Soup Base

• 1 tsp cumin seeds
• 2 tsp coriander seeds
• 3 cloves garlic
• 1 stalk lemongrass
• 1 thumb ginger fresh, about a 1″ piece
• 1 lime, juiced
• 2 chili peppers medium heat
• 2 tsp soy sauce or sub tamari for gluten-free

Everything Else

• 7 oz tofu, firm about 1/2 a package
• 1 carrot
• 1 red onion
• 1 red pepper
• 2 cups mushrooms
• 14 oz coconut milk 1 can
• 2 cups vegetable broth
• 7 oz rice noodles dry weight
• 1 spring onion for garnish
• 1 handful coriander fresh (cilantro) for garnish
• sesame seeds for garnish

Method

 

1. First make the base for the soup. Toast the cumin seeds and coriander seeds in a dry pan on a medium heat for a few minutes until fragrant.
2. Peel the ginger and chop the woody ends off of the lemongrass stalk. Roughly chop the aromatics and place them in a blender with the toasted spices, soy sauce, and lime juice. Blend for 1 minute or until completely smooth.
3. Chop the tofu into 1-inch chunks, pat dry, and pan-fry in a little oil for 3-4 minutes on one side, then flip and cook for another 4 minutes until golden brown. Set aside.
4. Chop the carrot, red onion, and red pepper into strips. Heat a little oil in a large saucepan and sauté the vegetables with the blended base ingredients for 5 minutes, stirring occasionally.
5. Add the coconut milk and vegetable broth and bring the soup to a simmer.
6. While the soup is simmering, place the rice noodles into a heatproof bowl and cover with just-boiled water. Let sit for 10 minutes (or according to package directions), then drain.
7. Slice the mushrooms and fry them in a separate small pan until golden brown. Slice the spring onion into thin slices for garnish.
8. Assemble the soup by placing a portion of rice noodles in the bottom of each bowl. Ladle the hot soup mixture over the noodles. Top with the crispy tofu, sautéed mushrooms, fresh spring onion, and coriander. Sprinkle with sesame seeds and serve.

Notes

Storage: For best results, store leftovers separately. Keep the soup broth, cooked noodles, and toppings in individual airtight containers in the refrigerator for up to 4 days. Reheat the broth and assemble just before serving.

Crispy Tofu: For the crispiest tofu, make sure to press as much water out of it as possible and pat it very dry before frying.

Noodle Tip: To prevent rice noodles from sticking, rinse them under cool water after draining and toss with a tiny drop of sesame oil.

FAQs: Your Lemongrass Soup Questions, Answered!

I can’t find fresh lemongrass. Can I use the paste in a tube?

Yes, you can substitute lemongrass paste if fresh isn’t available. A good rule of thumb is to use about 1 tablespoon of paste for every 1 stalk of fresh lemongrass. The flavor of fresh is brighter and more complex, but the paste is a great and convenient alternative.

Can I add a different protein instead of tofu?

Absolutely! This soup is wonderful with sautéed shrimp, shredded cooked chicken, or even just extra vegetables like broccoli florets or bok choy for a lighter version.

Is this soup very spicy?

You have complete control over the spice level! The heat comes from the chili peppers in the base. For a mild soup, use just one chili and be sure to remove the seeds. For a spicier soup, use hotter Thai chilies or leave the seeds in.

My rice noodles got sticky and clumped together. What did I do wrong?

This is a common issue! To prevent sticking, as soon as you drain the cooked rice noodles, rinse them briefly under cool running water. This washes off the excess starch. Tossing them with a tiny drop of sesame oil can also help keep them separated.

Final Thoughts: Your New Favorite Comfort Bowl

There is nothing quite like the feeling of creating a vibrant, fragrant, and deeply satisfying meal that nourishes you from the inside out. This Lemongrass Coconut Noodle Soup is a true celebration of fresh flavors and beautiful textures. It’s a bowl of comfort that feels both healthy and incredibly indulgent. I hope it becomes a beloved staple in your kitchen. Happy cooking!