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  • Course

    Main Course

  • Prep time

    15 Mins

  • cook time

    40 Mins

  • servings

    4

  • Author

    @anettvelsberg

Ingredients

Paste

  • 5 garlic cloves
  • 2-3 fresh long red chilies, roughly chopped
  • 2-inches ginger, peeled & roughly chopped
  • 1-inch fresh turmeric, peeled & roughly chopped
  • 2 lemongrass stalks, white parts chopped, the rest set aside
  • 3 medium-sized shallots, roughly chopped
  • 1 tbsp coriander seeds
  • ½ tbsp cumin seeds
  • 1 nori sheet broken into small pieces
  • 3 tbsp neutral oil, plus more as needed

Broth

  • 5 cups vegan vegetable stock
  • 3-4 kaffir lime leaves
  • 1 tbsp coconut sugar
  • 14 oz can full-fat coconut milk
  • sea salt, to taste
  • 3-4 tbsp lime juice, to taste

To Serve

  • 1

    Process paste ingredients in a food processor until you get a fine paste. Scrape down sides as needed.

  • 2

    Place a large, heavy-bottomed pot on a medium-low heat. Add paste and cook for 5-10 mins, stirring continuously.

  • 3

    Add in stock, leftover lemongrass, kaffir lime leaves, and sugar. Cover and simmer for 30 mins.

  • 4

    Slowly stir in coconut milk. Season the soup to taste with salt (if needed) and lime juice. Remove from heat.

  • 5

    While soup is simmering, cook noodles in salted water for 4 mins. Drain and set aside.

  • 6

    Divide noodles between serving bowls. Ladle in the soup and top with steamed greens, fresh cilantro and/or mint, fried onions, chilies, and lime wedges. Serve immediately.

Instruction video

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