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This spicy lemongrass coconut noodle soup is cozy, aromatic, and packed with flavor. With a fragrant lemongrass broth simmered with garlic, chili, and coconut milk, and enjoyed with chewy vermicelli noodles, pan-fried tofu, and vegetables, it’s a comforting bowl you’ll want to make on repeat!

The broth has layers of flavor: smoky charred onion, citrusy lemongrass, chili heat, and creamy coconut milk for richness. It’s perfectly balanced with a touch of sugar and vegan fish sauce for extra umami. Paired with pan-fried tofu and crisp bok choy (or other vegetables of your choice), it’s a satisfying and also nourishing meal.

Why You’ll Love This Recipe

• Flavor-packed with fresh lemongrass and coconut milk
• Easy to make with a few key ingredients
• Comforting yet refreshing with zesty lime juice
• Perfect for chilly nights or when you crave a spicy, aromatic bowl of noodles

INGREDIENTS YOU’LL NEED TO MAKE THIS SPICY LEMONGRASS NOODLE SOUP

🍲 Broth

• 1 small red onion peeled and halved
• 1 stalk lemongrass crushed
• 1 tbsp neutral oil
• 2 cloves garlic minced
• 1 tbsp chili garlic sauce I used Lee Kum Kee’s
• 4 –5 cups water
• 1 vegetable bouillon cube
• 1 –2 tbsp vegan fish sauce or to taste
• Salt to taste
• 1/2-1 tsp brown sugar to taste
• 1 cup coconut milk add at the end

🍳 Tofu

• 1/2 lb extra firm tofu pressed and sliced into 3/4-inch thick pieces
• Neutral oil
• 1/2-1 tbsp soy sauce to taste
• 1 tbsp sake
• 1 tsp sugar

🍜 Noodles

• 3.5 oz dry vermicelli noodles or other rice noodles (I used 2 small bundles of vermicelli noodles)

🥬 Vegetables

• 2 heads bok choy halved (or other greens of choice)

🌿 To Finish

• Fresh cilantro
• Lime juice
• Fried shallots –a must! see how to make crispy fried shallots here
• Pan-fried tofu

WHAT TO DO

Build the Broth

• Heat a large pot and char the halved red onion until edges are browned.
• Add the neutral oil, then sauté the garlic and lemongrass until fragrant.
• Stir in the chili garlic sauce and cook for 30 seconds.
• Add the water and vegetable bouillon. Simmer for 15 minutes.
• Season with vegan fish sauce, salt, and brown sugar.
• Lower the heat. Finally, stir in the coconut milk and keep the broth warm.

Cook the Tofu

• Drain and press the tofu to remove excess water.
• Heat neutral oil in a pan. Once hot, add the sliced tofu and cook until golden on both sides.
• Add the soy sauce, sake, and sugar, tossing to coat. The sugar and sake will start to caramelize from the sugars. Set aside.

Prepare the Noodles

• Soak the vermicelli noodles in hot water until chewy and cooked to your liking. Drain well.

Blanch the Vegetables

• Add bok choy (or greens of choice) to the broth and cook until tender-crisp, about 1–2 minutes.

Assemble the Soup

• Divide noodles into bowls.
• Ladle over the spicy lemongrass coconut broth.
• Add bok choy, tofu, and toppings.
• Finish with cilantro, lime juice, fried shallots, and chili oil if you like extra heat. Enjoy while hot!

MORE NOODLE RECIPES YOU’LL LOVE

• Easy Saucy Ramen Noodles
• Shoyu Ramen
• One-Pot Spicy Miso Ramen
• Wonton Noodle Soup
• Bun Cha Gio Chay (Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls)
• Jjajangmyeon (Noodles in Black Bean Sauce)
• Thai Drunken Noodles (Pad Kee Mao)
• Easy Spicy Miso Noodles
• Ginger and Scallion Noodles
• Chili Garlic Oil Noodles

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