Green bean and lemongrass noodle soup

Based on 7 ratings

Ruby Goss

Editor at Kitchen Stories

instagram.com/ruby.goss/

“Inspired by Nigel Slater, this is a punchy, bright green soup I regularly make on a weeknight. Making spice pastes from scratch is as easy as hitting the blend button and the resulting flavor is so much brighter than store-bought options. By putting the eggplant in the oven to cook slowly as you continue with the next steps, you can drastically reduce the cooking time of the soup. And why have I blanched the green beans? Beans notoriously turn soggy easily and blanching keeps them crunchy, but you could also add them to the soup about 5 minutes before it’s done.”

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!