Thai Coconut and Lemongrass Soup

10 m
Prep Time
20 m
Cook Time

Servings: 4


  • 1 tablespoon coconut oil
  • 1 lemongrass stalk - white section bruised and cut in 2 pieces
  • 1 tablespoon Gourmet Garden Thai Seasoning, Cold Blended Paste
  • 1 tablespoon Gourmet Garden Ginger, Cold Blended Paste
  • 1 teaspoon Gourmet Garden Garlic, Cold Blended Paste
  • 400 grain tin coconut milk
  • 1 ½ cup chicken or vegetable broth
  • 1 teaspoon fish sauce
  • ½ teaspoon coconut sugar
  • 2 lime leaves
  • Juice of 1 lime
  • 3 spring onions
  • Mushrooms thinly slices
  • Handful of bean shoots
  • Thinly sliced chilli
  • Firm or silken tofu cut into 1cm cubes
  • 2 serves udon noodles - cooked per package instructions (or your favourite noodle variety)
  • To Serve
  • Chilli oil, coriander and fried shallots


(per Serving)

Nutrition information coming soon.


  • 1 Heat the oil in a sauce pan over a medium heat and add the lemongrass, Gourmet Garden Thai Paste, Ginger paste and Garlic paste. Cook for 1-2 minutes until fragrant.
  • 2 Add the coconut milk, broth, fish sauce, sugar and lime leaves and bring up to a simmer. Cook for 5-10 minutes stirring occasionally.
  • 3 Add in the mushrooms, bean shoots, spring onions and tofu and simmer for another 5 minutes.
  • 4 Divide the noodles between two bowls.
  • 5 Squeeze the lime juice into the soup just before serving. Divide the soup between the two bowls and top with chili oil, coriander, fried shallots and extra bean shoots.