Hey there, food adventurers! Feeling a bit blah with the weather playing its hot-and-cold game? I totally get it. That's why I'm bringing you a bowl of sunshine – a light, yet deeply comforting, Lemongrass Noodle Soup. Forget those heavy meals; this is all about vibrant flavors and nourishing ingredients, perfect for those days when you need a hug in a bowl.
Last weekend was a whirlwind of social fun, but between you and me, we may have indulged a tad too much (whoops!). So, this weekend is all about recharging. I've got a pottery class lined up, and a whole lot of relaxing with a good book, and of course...cooking!
I've always been fascinated by Asian flavors, and stepping into those amazing shops with their array of exotic ingredients is like entering a new world of culinary possibilities. Today, we're letting lemongrass, ginger, and lime dance in a fragrant broth. We will be using a mix of textures and tastes, think of it as a symphony for your mouth!
The Magic of Lemongrass Noodle Soup
This isn’t your average soup; it’s a celebration of fresh, healthy ingredients.
Ingredients:
For the Broth (about 8 cups, just under 2 liters):
- 4 stalks of lemongrass (bruised to release flavor)
- 85 g fresh ginger, sliced
- 1 large shallot, quartered (skin on for extra flavor!)
- 2 garlic cloves, smashed (skin on too!)
- ½ -1 Thai red chili, sliced (adjust to your spice level)
- ½ sheet of kombu (optional, for depth)
- 1 celery stalk, roughly sliced
- 1 large carrot, roughly sliced
- Coriander stalks (save the leaves for garnish!)
- 1 dried shiitake mushroom
- 8 Makrut lime leaves, torn (fragrant magic!)
- 1 tsp coriander seeds, toasted
- ½ tsp black peppercorns
- 2 tsp sea salt, divided
- 2 tbsp shiro/white miso paste
- 2 tbsp lime juice
For the Garnishes and Goodness:
- 200 g vermicelli rice noodles
- 2 tsp toasted sesame oil
- 400 g firm tofu (pressed and grilled or baked)
- 200 g tenderstem broccoli
- 100 g bok choy
- 1 large courgette, spiralized into zoodles
- 1 spring onion, sliced
- Chili oil or sambal oelek (for that extra kick)
- Fresh coriander and mint for garnish
Method
- Get the Broth Going: Bash the lemongrass, chop the ginger, and get all the broth ingredients (except miso) into a pot with about 2 liters of water. Simmer for 30 mins, then strain. For an extra depth of flavor, char the shallot, garlic and ginger in a grill first.
- Flavor Boost: Stir in the miso paste, salt, and lime juice.
- Noodle Time: Cook the rice noodles, drain, and toss with sesame oil.
- Grill that Tofu: Grill the tofu until nicely charred and crispy. Alternatively, marinate firm tofu in tamari, mirin, ginger and garlic, then bake until crispy
- Steam the Greens: Steam the broccoli and bok choy, then give them an ice bath to lock in the color.
- Assemble the Magic: Arrange noodles, zoodles, tofu, and veggies in bowls. Ladle hot broth over. Garnish with spring onions, chili oil, coriander, and mint.
Tips and Twists
- Spice it Up: Add more chili for extra heat!
- Veggie Swap: Use any greens you love – spinach or kale would be fantastic.
- Tofu Transformation: Marinate your tofu for extra flavor.
Why This Recipe is a Must-Try
This Lemongrass Noodle Soup is not just a meal; it's an experience. It's packed with fiber, vitamins, and antioxidants, thanks to the vibrant veggies and herbs. It’s naturally gluten-free and easily adaptable to your taste. The fresh flavors will awaken your senses, and the warmth will soothe your soul.
So, whether you're recharging from a busy week or simply craving a healthy and delicious meal, this soup is your answer. Give it a try, and don't forget to share your creations with the hashtag #HealthyNoodleBowl on social media!
Happy cooking and happy eating, friends!