Lemongrass, ginger and shiitake noodle soup

This recipe for Lemongrass, Ginger and Shiitake Noodle Soup has got it all.

A tasty and fragrant broth, chewy shiitake mushrooms, slippery slurpy noodles and crunchy fresh veg in all colours of the rainbow!

This noodle soup is suitable for all sorts of diets – gluten-free, vegan, Paleo, keto…the list goes on. I guarantee that you will LOVE this dish.

All about this Lemongrass Noodle dish

• perfect for when you want a lot of flavour but not a lot of bite from hot spices
• nourishing and comforting all at once
• anti-inflammatory ingredients such as ginger and turmeric
• the perfect noodle to liquid ratio – lots of noodles and not drowning in liquid
• way better than takeout – no dodgy ingredients
• adaptable to pretty much any diet and preferences
• change up the noodles, the protein and veg. just keep the flavour paste as is and play around with the rest
• suitable for most diets and preferences – eg.  gluten free, Paleo, dairy free, vegan, vegetarian

It’s easy to make Lemongrass, Ginger and Shiitake Noodles

Full details are below, here is a handy summary:

1. Start by making the paste in a blender or mini food processor
2. Prep your protein and vegetables
3. Briefly fry off the paste in a saute pan or stockpot
4. Add some of the soup ingredients – bring to a boil then reduce to a simmer
5. Cook the noodles in a separate saucepan
6. Gradually add other ingredients
7. Once the protein and pumpkin are both cooked, add the last ingredients and you are ready to serve!

Pro-tips for making these Asian noodles

• make the flavour paste the day before for a weeknight meal or make it earlier in the day for a weekend dinner
• if you plan to have some of the dish as leftovers, don’t add all of the cabbage, but store it separately because it can discolour the protein if stored together
• if you are using any seafood (such as firm white fish or prawns), add these towards the end of the process to avoid overcooking. Don’t add them when ingredients such as tofu or chicken would be added.

Equipment needed

No special equipment is needed to make this recipe – most kitchens will have these kitchen essentials:

• blender or mini food processor
• large saute pan or stockpot
• chopping board and knives
• measuring cups and spoons
• digital scales (mostly to measure the noodles, but you can guess)
• saucepan

Lemongrass, Ginger and Shiitake Noodles

Lemongrass, Ginger and Shiitake noodles - a tasty fragrant broth, chewy shiitake mushrooms, slippery slurpy noodles and colourful crunchy fresh veg!

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Course: Dinner

Cuisine: Asian

Prep Time: 30 minutes

Cook Time: 10 minutes

Servings: 4

Equipment

• blender or mini food processor
• large saute pan or stockpot
• chopping board and knives
• measuring cups and spoons
• digital scales (mostly to measure the noodles, but you can guess)

Ingredients

Flavour Paste

• 2 lemongrass stalks white part only
• 6 teaspoons finely grated ginger use a 5cm/2 inch piece or  a little more
• 6 medium to large kaffir lime leaves
• 2 teaspoons turmeric powder
• 2 medium to large shallots peeled and roughly chopped
• 1 1/3 cups (310g) coconut cream
• 2 teaspoons cooking salt
• 1/2 teaspoon white pepper

Noodle soup ingredients

• 2 teaspoons coconut oil or any other cooking oil
• 500 g (1 lb.) protein of choice eg. cubed firm tofu, large raw prawns/shrimp, sliced chicken thighs, firm white fish
• 200 g (1/2 lb.) Kent pumpkin or butternut squash peeled, de-seeded and chopped in to bite sized pieces
• 8 medium shiitake mushrooms sliced
• 12 snow peas ends trimmed
• 2 cups finely shredded red cabbage
• 1 litre (quart) chicken stock, mushroom stock or vegetable stock
• 2 tablespoons lime juice juice from 1 large lime
• 240g (8 oz.) dry noodles of choice or use noodles from 2 zucchini/courgette

Instructions

To make the flavour paste

• Slice off the very bottom of the lemongrass stalk, peel off any dried-out layers, then bash the woody top end with a rolling pin to soften. Then slice in to thin rounds.
• Place the coconut cream, sliced lemongrass and the rest of the ingredients for the paste in to a blender or small food processor and blend for a few minutes. The leaves should now look like tiny green pieces. If need be, scrape the sides of the jug and blend again.

To make the noodle soup

• Prepare the vegetables and protein as described.
• To make the soup, heat the saute pan on medium-low heat, add the oil and and fry the paste in the oil. Cook for a minute or so until fragrant. Add the stock, water, mushrooms, pumpkin and protein (except seafood). Place the lid on the pan, bring to a boil and then reduce the heat to a simmer.
• The noodles can be cooked now in a separate saucepan while preparing the soup. Follow the packet instructions and set aside when done. If using zucchini noodles, they don't need to be cooked - just add them to the soup just before serving.
• After 5 minutes of cooking the soup, bring the temperature up to a gentle boil. Add snow peas, shredded cabbage and seafood (if using). Cook for only another minute or two until the protein is cooked. Prawns will be done quite quickly.
• Stir in the lime juice, taste and season the broth with extra salt if required.
• Serve immediately with the noodles.
• Store any leftovers in the fridge for up to 3 days. Keep any cooked noodles separate to the liquid. Reheat in a saucepan.

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