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Lemongrass noodle soup served with lime cheek

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!
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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
  • 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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