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Green Noodle Soup with Coconut Lemongrass Broth {vegan}

Fragrant broth infused with ginger, lemongrass, and cilantro bathes chewy black rice noodles and a mess of veggies in this Southeast Asian-inspired green noodle soup
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Servings: 4 main dish servings
Author: The Bojon Gourmet


  • 4 cups vegetable broth (I use Laura’s recipe in her book)
  • 2 stalks fresh lemongrass, chopped
  • 1 tablespoon (15 ml) extra-virgin coconut oil
  • 1 medium shallot, finely diced (1/2 cup)
  • 1 small green chili (Serrano or jalapeño), seeded and minced (use more or less depending on how much spice you like)
  • 2- inch piece fresh ginger, peeled and minced
  • 3 cups trimmed and sliced shiitake mushrooms (about 1/4"-inch thick, 200 g)
  • 1 ½ cups romanesco, cauliflower, or broccoli in 1-inch pieces (from 1 small head)
  • 1 cup sliced zucchini in ¼-inch rounds (from about 2 small zucchini)
  • 1 cup (250 ml) full-fat coconut milk
  • 1 cup (250 ml) tightly packed cilantro leaves
  • 1 teaspoon (5 ml) tamari
  • 2 tablespoons (30 ml) fresh lime juice
  • handful fresh basil leaves
  • salt and pepper, to taste
  • 4 ounces rice noodles, cooked according to the package instructions and rinsed in cool water
  • lime wedges, for serving


  • In a medium pot, bring the vegetable stock and chopped lemongrass to a boil. Remove from the heat and allow the lemongrass to steep for 10 minutes. Strain out the lemongrass, reserving the broth.
  • Meanwhile, in a large pot, heat the coconut oil over medium heat. Add the shallots, chilli, and ginger, sautéing until softened, 2-3 minutes. Add the shiitakes and saute until nearly tender, 5-10 minutes, adding a splash of broth if the pan seems dry. Add the romanesco, zucchini, and the broth. Bring the soup to a simmer and cook until the vegetables are just tender, about 5 minutes.
  • Meanwhile, combine the coconut milk and cilantro in a blender and puree until very smooth.
  • When the vegetables are cooked, add the cilantro coconut milk to the soup along with the tamari, lime juice, and basil. Taste, adding salt and pepper if you feel the soup needs it. The soup should still be warm, but if it isn’t, gently heat until just steaming (heating it too much will turn the cilantro brown).
  • Divide the noodles among bowls and top with the soup, passing lime wedges at the table. The soup is prettiest when freshly made but will keep, refrigerated airtight, for 1-2 days.


Adapted lightly from The First Mess Cookbook.
Feel free to use any vegetables you like here– the original uses snow peas, broccoli, and tofu. Other good additions could be steamed winter squash, sweet corn, bell peppers, carrots, asparagus, and eggplant.
I use black rice noodles from Lotus Foods, but any rice noodle will do the trick.
This soup is brightest when freshly made (take care not to overheat or you’ll turn the cilantro brown), but the flavors come out nicely after a day in the fridge, too.
Nutritional values are based on one of four servings.


Calories: 364kcal | Carbohydrates: 51g | Protein: 9g | Fat: 17g | Saturated Fat: 14g | Sodium: 1166mg | Potassium: 1031mg | Fiber: 9g | Sugar: 10g | Vitamin A: 900IU | Vitamin C: 123.3mg | Calcium: 32mg | Iron: 6mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!