Golden Coconut Noodle Soup

Golden Coconut Noodle Soup

Total Time 25 minutes
Servings 2


  • 4 garlic cloves minced
  • 1 1/2 tsp grated/minced ginger
  • 1 tsp lemongrass paste or purée
  • 1 red chilli minced/grated
  • 1/2 tsp turmeric
  • 1 x 400ml tin of coconut milk
  • 400 ml vegetable stock plus more if needed
  • 100 g dried vermicelli rice noodles
  • Soy sauce/tamari to taste
  • 1/2 lime

To Serve

  • Crispy tofu
  • 100 g edamame cooked
  • Shredded pak choi 
Fresh coriander
  • Sliced red chilli


  • Add the garlic, ginger, lemongrass, chilli and turmeric to a large pot with 2 tbsp cold water. Stir over a low heat for a couple of minutes.
  • Pour in the vegetable stock and coconut milk and mix well. Bring to a simmer.
  • Once simmering, add the noodles. Cover with a lid and simmer for about 4 minutes or until the noodles are soft. Add more stock if needed. Stir.
  • Season to taste with some soy sauce/tamari. Squeeze in lime juice to taste.
  • Serve the noodle soup in bowls, add your favourite toppings and finish with a drizzle of crispy chilli oil. Enjoy!
Keyword coconut milk, noodles, soup, turmeric