/images.kitchenstories.io/wagtailOriginalImages/R1709-photo-final.jpg)
Green bean and lemongrass noodle soup
Ingredients
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
How-To Videos
See allHow to cut an onion
How to zest citrus fruits
How to prepare lemongrass
Step 1/ 4
- 1 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
- 1 chili
- 2 shallots
- 15 g ginger
- 2 cloves garlic
- 10 g ground 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
- 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
- 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!
Enjoy your meal!
Tags
More delicious ideas for you
- veganRomanesco soup with walnut-mint pestoLisa
- veganCarrot miso soupEnikö G.
- Mushroom-stuffed red cabbage rollsLisa
- veganCold noodle salad with peanut sauceDevan Grimsrud
- vegetarian5-ingredient harissa roasted cauliflower with couscousJulian Mancuso
- vegetarianSoba noodles with miso-marinated tofu and vegetablesChristian Ruß
- veganRoasted beet salad with horseradish and pumpkin seedsHanna Reder
- veganCreamy zucchini soupEnikö G.