Green bean and lemongrass noodle soup

Based on 11 ratings

Ruby Goss

Senior Food Editor at Kitchen Stories

instagram.com/ruby.goss/

Difficulty

Easy 👌
35
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
100 g green beans
1 stalk lemongrass
150 g rice noodles
eggplant
2 tsp salt
chili
shallots
15 g ginger
2 cloves garlic
10 g turmeric
50 g cilantro
4 tbsp coconut oil
lime
250 ml coconut milk
250 ml vegetable broth
200 ml water
2 tsp brown sugar
2 tsp fish sauce
salt
mint (for serving)
Metric
Imperial

Utensils

  • 2 sieves
  • paper towels
  • baking sheet
  • oven
  • knife
  • cutting board
  • food processor
  • fine grater
  • citrus press
  • pot (large)
  • rubber spatula
  • 2 pots
  • slotted spoon
  • Step 1/4

    Preheat oven to 180°C/350°F. Slice eggplant into large matchsticks, add to sieve, toss with salt, and let rest 5 min. Rinse under cold running water and pat dry. Place on a baking sheet, toss with a little vegetable oil, and transfer to the oven. Bake approx. 30 min.
    • eggplant
    • 2 tsp salt
    • sieve
    • paper towels
    • baking sheet
    • oven

    Preheat oven to 180°C/350°F. Slice eggplant into large matchsticks, add to sieve, toss with salt, and let rest 5 min. Rinse under cold running water and pat dry. Place on a baking sheet, toss with a little vegetable oil, and transfer to the oven. Bake approx. 30 min.

  • Step 2/4

    Meanwhile, to make the paste, deseed chili. Roughly chop the shallots, ginger, garlic, turmeric, lemongrass, and cilantro. Add all of these ingredients to a food processor along with the coconut oil and blend into a paste. Zest half the lime, then juice it, and set aside. Leave remaining lime for serving.
    • chili
    • shallots
    • 15 g ginger
    • 2 cloves garlic
    • 10 g turmeric
    • 50 g cilantro
    • 2 tbsp coconut oil
    • knife
    • cutting board
    • food processor
    • fine grater
    • citrus press

    Meanwhile, to make the paste, deseed chili. Roughly chop the shallots, ginger, garlic, turmeric, lemongrass, and cilantro. Add all of these ingredients to a food processor along with the coconut oil and blend into a paste. Zest half the lime, then juice it, and set aside. Leave remaining lime for serving.

  • Step 3/4

    Heat remaining coconut oil in a pot over medium heat. Add green curry paste and fry until very fragrant, approx. 5 min. Add eggplant and fry approx. 1 min. Add coconut milk, vegetable broth, water, brown sugar, and fish sauce. Bring to a boil, reduce heat, and let simmer gently over medium-low, approx. 10 min. Just before serving, season with salt to taste, add lime zest and juice, and stir well.
    • 2 tbsp coconut oil
    • 250 ml coconut milk
    • 250 ml vegetable broth
    • 200 ml water
    • 2 tsp brown sugar
    • 2 tsp fish sauce
    • salt
    • pot (large)
    • rubber spatula

    Heat remaining coconut oil in a pot over medium heat. Add green curry paste and fry until very fragrant, approx. 5 min. Add eggplant and fry approx. 1 min. Add coconut milk, vegetable broth, water, brown sugar, and fish sauce. Bring to a boil, reduce heat, and let simmer gently over medium-low, approx. 10 min. Just before serving, season with salt to taste, add lime zest and juice, and stir well.

  • Step 4/4

    Cook noodles according to package instructions. Drain under cold water and set aside until serving. Bring a pot of salted water to boil and blanch green beans for approx. 2 min. Divide noodles among bowl, ladle in soup, and top with green beans. Garnish with mint if desired and serve with the remaining lime. Enjoy!
    • 150 g rice noodles
    • 100 g green beans
    • mint (for serving)
    • 2 pots
    • sieve
    • slotted spoon

    Cook noodles according to package instructions. Drain under cold water and set aside until serving. Bring a pot of salted water to boil and blanch green beans for approx. 2 min. Divide noodles among bowl, ladle in soup, and top with green beans. Garnish with mint if desired and serve with the remaining lime. Enjoy!