I grew up near Spartanburg, SC and we had this restaurant called Monsoon Noodle House that served all sorts of Asian noodle dishes. One of my absolute favorite dishes was a huge bowl of coconut noodle soup. It was so rich and packed full of flavor. I haven’t been able to find something similar since (disclaimer: I don’t go out to eat much and haven’t really tried.) I still think about it to this day. One day I was craving this soup and I said you know what – I’m just gonna try to make it. The end product is pretty darn close to Monsoon Noodle. Needless to say, I am pleased. Not only is this recipe very tasty but it’s quick! And doesn’t require difficult to obtain ingredients. It can be made vegan if you leave out the fish sauce (or use a vegan substitute) and it’s already gluten free!
Coconut noodle soup
Prep time: 15 minutes
Cook time: 30 minutes
1 tbsp coconut oil
1 8oz. package mushrooms
1 red pepper, cut into bite sized strips
1 carrot, chopped
2 red chilis, diced
1 inch ginger, rough chop
1 stalk lemon grass, sliced
2 tsp ground cumin
1 tsp ground coriander
2 cans full fat coconut milk
4 cups of stock
1 tbsp fish sauce (optional)
Juice of 2-3 limes
1 16oz. package of rice noodles (I used mai fun)
1 bunch cilantro, chopped
Add the ginger, lemon grass, cumin and coriander to a magic bullet or other blender. Bring 1 cup of water to a boil and pour into the blender. Steep for about 5 minutes and then blend and set aside.
Heat the coconut oil in a large Dutch oven. Add the mushrooms, red pepper, carrots and chilis. Cook for about 3-4 minutes. Strain the ginger, lemongrass and spice mix through a fine mesh strainer and add the liquid to the pot. Add the coconut milk and stock. Bring to a boil, reduce to a simmer and cook for about 20 minutes or until the carrots are tender.
While the soup is simmering, cook the mai fun, drain and rinse with cold water.
Finish with the fish sauce and lime juice.
To serve, ladle some soup into a bowl, add the noodles and top with cilantro.