Coconut & Lemongrass Rice Noodle Soup

After a trip to an asian restaurant during the weekend, I was eager for another lemongrass and coconut milk soup ! I decided to make my own Thaï soup and found a classic recipe on the web. Here’s a very simple recipe with some twisted ingredients (you should have kaffir lemon leaves, I used basil instead). Easy to cook for an amazing and tasteful result !Ingredients:

  • 1 can coconut milk
  • 1 cup vegetable broth (without yeast)
  • 1 cup water
  • 1 stalk lemongrass, diced
  • 2 cms fresh Ginger, peeled and sliced thinly
  • 1 handful fresh basil leaves
  • 2 tsp tamari sauce (gluten free soy sauce)
  • 2 tsp curry powder
  • 4 fresh mushrooms, sliced thinly
  • 10 shrimps (5 per person)
  • one lime juice
  • salt
  • 2 tsp cane sugar
  • one handful rice noodles
  • one handful washed and fresh cilantro leaves


  1. In a pan, bring to a boil for approx. 5 minutes, the milk, water, broth, ginger and lemongrass.
  2. Then add the tamari, lime juice, curry powder, salt and sugar. You might want to remove the ginger and lemongrass from the soup before serving, I do not mind leaving those ingredients in my plate…
  3. Add the shrimps and the mushrooms.
  4. Meanwhile, cook the rice noodles (follow the packaging instructions).
  5. In a plate, display the noodles and the soup on top.
  6. Add some fresh coriander leaves and serve hot.