Description
A fragrant and nourishing green noodle soup infused with coconut milk, lemongrass, and herbs for a vibrant, comforting bowl. This vegan and gluten-free dish is rich, aromatic, and perfect for a light yet satisfying meal.
Ingredients
- 8 oz rice noodles
- 1 tbsp coconut oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 stalks lemongrass, smashed and cut into pieces
- 1 tbsp green curry paste
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 2 cups leafy greens (spinach or kale)
- 1 zucchini, spiralized
- 1 tbsp lime juice
- 1 tsp salt
- Fresh cilantro, for garnish
- Green onions, sliced, for garnish
Instructions
- Cook the rice noodles according to package instructions, then drain and set aside.
- In a large pot, heat coconut oil over medium heat. Add chopped onion and sauté until softened.
- Add garlic, ginger, and lemongrass, cooking for 1–2 minutes until fragrant.
- Stir in green curry paste and cook briefly to release flavors.
- Pour in vegetable broth and coconut milk, then bring to a gentle simmer.
- Add leafy greens and zucchini noodles, cooking until just tender.
- Stir in lime juice and salt to taste. Remove lemongrass pieces before serving.
- Divide noodles into bowls and ladle soup over top.
- Garnish with cilantro and green onions before serving.
Notes
- Adjust spice level by adding more or less curry paste.
- You can substitute zucchini noodles with other vegetables like carrots or bell peppers.
- Store leftovers in the refrigerator for up to 3 days.
- Keep noodles separate from broth if storing to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
