Green bean and lemongrass noodle soup

Name: Green bean and lemongrass noodle soup
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: Asian
Ingredients: 3.5 oz green beans; 1 stalk lemongrass; 5.3 oz rice noodles; 1 eggplant; 2 tsp salt; 1 chili; 2 shallots; 0.5 oz ginger; 2 cloves garlic; 0.33 oz ground turmeric; 1.75 oz cilantro; 4 tbsp coconut oil; 1 lime; 1 cup coconut milk; 1 cup vegetable broth; 0.75 cup water; 2 tsp brown sugar; 2 tsp fish sauce; salt; mint (for serving)

Based on 11 ratings

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Ruby Goss

Food Editor at Kitchen Stories

www.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 👌

Preparation

35 min

Baking

30 min

Resting

0 min

Ingredients

2Servings

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

ground 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)

MetricImperial

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

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How 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!