Coconut Lemongrass Noodle Soup
A fragrant coconut broth infused with lemongrass, ginger and garlic, loaded with rice noodles, golden mushrooms and tender-crisp bok choy, finished with lime, cilantro and green onions.
15m prep · 57m cook · 4 servings
Ingredients
- 8 oz Rice Vermicelli Noodles
- 12 cups Water
- 1 can (13.5 oz) Full-fat Coconut Milk
- 4 cups Vegetable Broth
- 2 tbsp Lemongrass Paste
- 1 tbsp Fresh Ginger
- 3 cloves Garlic
- 8 oz Cremini Mushrooms
- 3 whole Baby Bok Choy
- 2 tbsp Soy Sauce
- ½ tsp Salt
- 2 whole Lime
- 1 tsp Sriracha
- ¼ cup Fresh Cilantro
- 3 whole Green Onions
- 1 tsp Sesame Oil
Instructions
Estimated nutrition (per serving)
Calories470 kcal
Protein7g
Carbs59g
Fat21g
Fiber2g
Sodium1065mg
Sugar5g