Simple And Healthy Homemade Vegan Thai Coconut Soup With Noodles
Ingredients (Serves 3-4)
1 tablespoon coconut oil
1 tablespoon freshly grated galangal
1 tablespoon freshly grated ginger
1 small onion, finely chopped
1-2 cloves garlic, minced
1-2 stalk lemongrass, halved lengthwise
2-3 kaffir lime leaves
1-4 red chilies (half sliced, half kept whole)
400ml coconut milk
400ml water or vegetable stock
1 tablespoon fish sauce (or soy sauce for a vegan option)
100g oyster mushrooms, torn into pieces
100g baby corn, halved
100g green beans, trimmed
1 Thai eggplant, chopped
100g okra, trimmed and halved
200g firm tofu, cubed
3-4 small pak choi, halved
Salt and pepper, to taste
200g bean noodles (or rice noodles of your choice)
Fresh coriander, for garnish
Lime wedges, for serving
INSTRUCTIONS
Step 1: Sauté Aromatics
1. Heat the coconut oil: In a large pan or pot, heat the coconut oil over medium heat. Add the grated galangal, ginger, onions, garlic, lemongrass, lime leaves, and chilies (half cut, half whole).
2. Cook until fragrant: Stir occasionally for 2-3 minutes, allowing the spices to release their aromas.
Step 2: Build the Broth
1. Add liquids: Pour in the water (or vegetable stock) and coconut milk in equal proportions. Stir to combine.
2. Add fish sauce: Stir in 1 tablespoon of fish sauce (or soy sauce for a vegan option). Bring the mixture to a boil, then reduce to a simmer.
Step 3: Cook the Vegetables and Tofu
1. Add mushrooms and veggies: Add the oyster mushrooms, baby corn, green beans, aubergine, okra, and tofu to the pot. Simmer gently for 10-15 minutes until the vegetables are tender but still crisp.
2. Add Pak Choi: In the last 1-2 minutes, add the chopped Pak Choi, stirring until just wilted.
Step 4: Season and Prepare Noodles
1. Season to taste: Add salt and pepper to taste. Adjust the seasoning if needed with extra fish sauce/soy sauce or a dash of lime juice.
2. Cook the noodles: Meanwhile, cook the bean noodles (or your preferred riche noodles) according to package instructions. Drain and set aside.
Step 5: Bring it all Together
1. Assemble the bowls: Divide the cooked noodles into serving bowls. Ladle the fragrant coconut soup with vegetables and tofu over the noodles.
2. Garnish and serve: Top with fresh coriander and a squeeze of lime. Serve hot, with extra lime wedges on the side.
Enjoy this comforting Thai coconut soup, packed with bright, fresh flavours and nourishing ingredients!
