Description
A flavorful and spicy coconut noodle soup with gochujang, noodles, and fresh vegetables.
Ingredients
Scale
- 2 tablespoons gochujang paste
- 1 tablespoon light soy sauce
- 2 teaspoons fish sauce (or a vegan alternative/more soy sauce)
- 2 tablespoons chili crisp or chili oil (plus more to serve)
- 2 garlic cloves, crushed
- 1 tablespoon ginger, grated (or use 2 teaspoons of ginger paste)
- 1 lemongrass stalk, crushed and chopped into 3 pieces (or use 1 tablespoon of lemongrass paste), optional
- 14 oz (400ml) can of coconut milk
- 5 cups (1 litres) vegetable or chicken broth
- 7 oz (200g) noodles of your choice (ramen, udon, egg noodles, spaghetti)
- 2 heads of pak choi, sliced
- 4 scallions (spring onions), finely sliced
- Handful of cilantro (coriander) leaves
- 1 lime, sliced into wedges
Instructions
- Set a large saucepan over medium heat and add 2 tablespoons of gochujang paste, 1 tablespoon light soy sauce, 2 teaspoons fish sauce, and 2 tablespoons of chili oil. Stir for a minute or two, then add the garlic and ginger and cook, stirring, for another minute.
- Pour in the coconut milk, lemongrass pieces (if you’re using it), and vegetable broth. Stir to combine everything, then bring it to a simmer, lower the heat, and leave it for five minutes to slightly thicken.
- Add your noodles directly into the broth, stir, then let them cook for about 4 minutes. Use your packet to guide you on the cooking time here – different noodles have slightly different cooking times. Once they’re almost ready, add the sliced pak choi and stir through the broth for a minute, until they look bright green. Remove the pot from the heat.
- Divide the saucy noodles and pak choi between bowls, spooning lots of the lovely sauce into each bowl. Squeeze a wedge of lime over each bowl, then top with the scallions and cilantro leaves. Finish with another drizzle of chili oil, then serve with more lime wedges on the side.
Notes
- Look for a coconut extract level above 60% in the coconut milk for the best flavor.
- This recipe can be easily adjusted for vegan options by substituting the fish sauce with soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg