Coconut Lemongrass Noodle Soup
INGREDIENTS
- 200g rice noodles
- 1 can (400ml) coconut milk
- 600ml vegetable stock
- 2 lemongrass stalks, bashed
- 4 kaffir lime leaves
- 1 tbsp white miso
- 1 tbsp tamari
- 200g pak choi, halved
- 1 lime, juiced
NUTRITION
Per serving
450
Calories
11g
Protein
60g
Carbs
18g
Fats
METHOD
1
Build the broth
Combine coconut milk, stock, lemongrass and lime leaves in a pot. Simmer gently for ten minutes.
2
Season
Stir in miso and tamari. Taste and adjust — the broth should be salty, fragrant and slightly sweet.
3
Cook the noodles
Soak rice noodles in hot water for the packet time. Drain and divide between bowls.
4
Serve
Add pak choi to the broth for two minutes. Ladle hot broth over noodles, finish with lime juice and chilli.
VEG.ARMY TIP
A spoonful of crunchy chilli oil stirred into each bowl makes this restaurant-grade.
