Spicy Lemongrass Coconut Noodle Soup 🌶🥥

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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.

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Prep Time 15

Cook Time 20

Total Time 35

Course Appetizer, Main Course

Cuisine Asian, Fusion, Southeast Asian, Thai, Vietnamese

Servings servings

Calories 711 kcal

Ingredients

🍲 Broth

1 small red onion peeled and halved
1 stalk fresh lemongrass crushed (see notes)
1 tbsp neutral oil
2 cloves garlic minced
1 tbsp chili garlic sauce (I used Lee Kum Kee’s) or sambal
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
Squeeze fresh lime juice
Fried shallots --a must! see how to make crispy fried shallots here
Pan-fried tofu recipe above

Instructions

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!

Notes

Lemongrass

You can find fresh lemongrass in Asian supermarkets. If you can't find fresh, they usually carry frozen minced lemongrass that works too! Adding 1/2 tbsp minced lemongrass along with the garlic when sautéing works too.

Tips & Variations

Swap bok choy with spinach, napa cabbage, or any leafy greens.
Add mushrooms for extra umami.
For more spice, add fresh bird’s eye chili to the broth.

NUTRITIONAL INFO

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