Lemongrass Noodle Soup

Lemongrass Noodle Soup

Leaving the cold weather behind, I am opting for lighter soups these days. I definitely am one of those crazy people who eats soup year-round, but I think this is a happy-medium. It’s warm and comforting, but not too heavy like some of the soups and stews I make during the winter.

Lemongrass is one of my favorite flavors (and scents), and this is actually one of the first times I have used it in cooking. Happy with the results!


You will need:

  • 1 spray coconut oil
  • 1 clove garlic, minced
  • 1 tbs minced ginger
  • 1 small vidalia onion, sliced thin
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 4-5 cups water (or vegetable stock)
  • 1 tbs vegetable stock paste (omit if you use vegetable stock)
  • Salt and pepper, to taste.
  • 1 tbs minced lemongrass
  • 1 package rice noodles, cooked according to package separately
  • 1 stalk green onion, sliced for garnish

To make:

  • In a large pot over medium heat, spray coconut oil and then add garlic, ginger, onion, carrot, and celery. Stir for about 2-3 minute, or until fragrant.
  • Add water/vegetable stock, salt, pepper, and lemongrass – bring to a boil.
  • Cook rice noodles according to package.
  • In your bowl, add a serving of rice noodles and top with lemongrass broth and fresh green onions.

I didn’t have any in the house, but I think adding bok choy to this recipe would be wonderful (just add with the rest of the veggies toward the beginning of the recipe).

It’s a simple and light soup, which is nice for the spring. I hope you enjoy. xx bianca