Thai Coconut and Lemongrass Soup

10 m
Prep Time
20 m
Cook Time

Ingredients 4 Servings

  • 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.

Related Recipes