Lemongrass Noodle Soup with ginger and shiitake mushrooms

This Lemongrass Noodle Soup has got it all - fragrant lemongrass, ginger and meaty shiitake mushrooms.

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

Ultra delicious and healthy Lemongrass 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. You can add tofu to it or prawns would be excellent too. For a low starch or Paleo option, use zucchini noodles.

This Lemongrass noodle soup is on a par with a top restaurant dish, made right at home!

All about this 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
• change up the noodles, the protein and veggies - 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. Just change up the protein, veggies and noodles to your preference

It's easy to make this recipe

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 during cooking, but store it separately because it can discolour the protein and broth 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
• Makrut lime leaves can be frozen, so if you get a packet with more than you need, add them to a ziplock bag and freeze them

What noodles I recommend

Because I eat a gluten free diet, these are the gluten free noodles I recommend using. If you don't eat a gluten free diet, use your favourite Asian noodles, eg. egg noodles or white rice noodles.

• For the Aussies, you can use Coles brand GF instant noodles, made with brown rice. These are located in the health food aisle. Other options include black rice noodles from Coles, also in the health food aisle. Zucchini noodles and thin white rice noodles also work well (not vermicelli but a Pad Thai noodle), as do shirataki/konjac noodles.
• For those in the US, Lotus brand noodles are great along with white rice noodles, shirataki/konjac noodles or zucchini noodles.
• For those in other countries, choose your favourite gluten free noodles suitable for Asian cooking, eg. brown rice noodles, white rice noodles, zucchini noodles or shirataki/konjac noodles

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

This noodle soup is unforgettable, yet easy to make.

Lemongrass Noodle Soup with Ginger and Shiitake Mushrooms

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

If you enjoy this recipe, please leave a comment and star rating below - this helps both me and my readers!

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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
• 3 teaspoons finely grated ginger use a 3cm/1 inch piece or a little more
• 3 medium to large makrut lime leaves may be labelled as kaffir lime leaves
• 1 teaspoon turmeric powder
• 1 medium to large shallot* (eschalot) peeled and roughly chopped
• ⅔ cup coconut cream
• 1 teaspoons cooking salt
• ¼ teaspoon white pepper

Noodle soup ingredients

• 4 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 (½ lb.) Kent pumpkin or butternut squash peeled, de-seeded and chopped in to bite sized pieces
• 10 medium shiitake mushrooms sliced
• 12 snow peas ends trimmed
• 2 cups finely shredded red cabbage
• 2 tablespoons frozen edamame optional
• 1 litres/quarts chicken stock, mushroom stock or vegetable stock
• 240 g (8oz.) dry noodles of choice or use noodles from 2 zucchini/courgette - see notes for suggestions

Garnish

• coriander/cilantro leaves
• 4 lime cheeks (from 2 limes) don't skip this!

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/saucepan 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 (not seafood - add this towards the end). 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, edamame and seafood (if using). Cook for only another minute or two until the protein is cooked. Prawns will be done quite quickly.
• Season the broth with extra salt if required.
• Serve the noodle soup immediately with the noodles, don't forget to squeeze fresh lime over the top!
• Store any leftovers in the fridge for up to 3 days. Keep any cooked noodles separate to the liquid. Reheat in a saucepan.

Notes

The paste can easily be doubled to keep some for later - freeze in a ziplock bag and then defrost when you'd like to make the noodle.

*Shallots are sometimes referred to as French onions or eschalots. Aussies: don't confuse them for spring onions or green onions.

Noodle suggestions

• For the Aussies, you can use Coles brand GF instant noodles, made with brown rice. These are located in the health food aisle. Other options include black rice noodles from Coles, also in the health food aisle. Zucchini noodles and thin white rice noodles also work well (not vermicelli but a Pad Thai noodle), as do shirataki/konjac noodles.
• For those in the US, Lotus brand noodles are great along with white rice noodles, shirataki/konjac noodles or zucchini noodles.
• For those in other countries, choose your favourite gluten free noodles suitable for Asian cooking, eg. brown rice noodles, white rice noodles, zucchini noodles or shirataki/konjac noodles

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