Spicy Coconut Noodle Soup

This soup is currently on heavy rotation in my kitchen. It is so simple to make, and infinitely versatile. And just right for right now. Because, despite so many people posting pictures of spring-like feels on my Instagram feed, it is still very much winter where I live.



Not that I'm complaining. I am very happy happy to be back in snow country. I just wish that climate change wasn't causing my first, real winter back in Montreal to be all over the map... But no worries, this soup is perfect for those drizzly, slushy, grey days when your feet feel constantly cold and damp. More importanly, if you have a few Asian staples in your kithen cupboard, the variations are infinite, so you will never be bored by this soup. Because the recipe below is really just a rough guideline to several amazing meals. And it doesn't even have to be cold and blustery outside to enjoy it.

While this recipe may seem long and unwieldy, don't let that deter you: the stock has several steps to it, but you can easily double (or triple) it and freeze individual portions for later. The list of garnishes is also quite lengthy, but keep in mind that they are merely suggestions: use whatever you have on hand or are in the mood to eat.



Spicy Coconut Noodle Soup
Serves 4

400ml/ 14.1oz coconut milk
1 large bunch coriander, with the roots if possible
5cm/ 2" piece of ginger
3 cloves garlic
1 stalk lemongrass
6 lime leaves, fresh or dried
1 heaping Tbs miso, preferably white but red will do
salt and pepper
250g dried noodles of your choice (egg noodles, rice sticks, or even pasta if that is what you have)

For the garnish:
24 shell-on raw prawns, optional
250g/ 8.8oz firm tofu
greens - broccoli, snap or sweet peas, green onions, spinach, kale, leeks, etc...
1 sweet pepper
1 red chilli
150g/ 1 cup sweet corn or 6 baby corn cut into quarters lengthwise
3 stalks green onions (spring onions/ scallions)
3 sprigs Thai or regular basil, optional
spicy pickled bamboo, optional

Trim dry ends of the lemongrass stalk, and remove the tough outer layers until you reach the paler green centre. Finely chop the core, and set aside. Roughly chop the outer leaves.
If the coriandder bunch has its roots, wash thoroughly making sure to scrub off any dirt. Pick the coriander leaves and set aside. Finely chop the stalks. Roughly chop the roots, keeping separate from the stalks.
Peel the ginger, set aside the rind, and shred the flesh.
If using fresh lime leaves, remove the central stalk from each leaf and slice into slivers. Dry lime leaves can be left whole.
Bring 500ml/ 2 cups of water to the boil, adding the coriander roots if using, half the chopped coriander stalks, coarse lemongrass leaves and ginger peels. Leave to boil for 5 minutes.
If using prawns, add to the stock, and let cook for 90 seconds. 
Remove the prawns from the stock, and rinse under cold, running water until cool enough to handle. Peel the prawns, set aside the meat, and return the peel (and heads!) to the stock. Simmer for a further 10 minutes.
If possible, blend the broth with an immersion blender. Strain.
Return the broth to the stove, add the coconut milk, along with the finely chopped lemongrass core, the rest of the chopped coriander stalks, ginger shreds, lime leaves, and miso paste. 
Adjust seasoning with salt and pepper.
Bring to a simmer.

In a separate pan, bring a large amount of water to the boil, and cook noodles or pasta until done but on the firm side.
Drain the noodles and rinse under cold, running water until completely cooled. Allow to drain until ready to serve.
Pick basil leaves, and set aside.
Thinly slice green onions.
Cut all garnishes into bite-sized pieces that can easily be managed with a spoon or chopsticks.
Add raw garnishes, except for basil leaves and spring onions, to the simmering soup, and allow to cook for 5 minutes.

To serve: place a portion of noodles in each bowl. Top with prawns, pickled bamboo, coriander, scallions and basil leaves.
Ladle soup over the noodles, and serve immediately.



Non-seafood eater need not feel like they are missing out on any flavour: the miso paste, though very unconventional in a coconut milk based soup, adds an umami kick that more than makes up for the prawn shells.



Bon App'!