Vegan Prawn Noodle Soup
Dive into a bowl of warming, flavor-packed comfort with this Vegan Prawn Noodle Soup, the ultimate plant-based twist on a classic favorite. Featuring tender rice noodles, protein-rich vegan prawns, and a luscious broth infused with coconut milk, garlic, ginger, and lemongrass, this dish is a fragrant delight with every spoonful. A splash of soy sauce and lime juice adds a savory and tangy depth, while vibrant toppings like fresh bean sprouts, spring onions, coriander, and a hint of red chili offer layers of texture and color. Easy to prepare in under 35 minutes, this vegan soup is perfect for cozy weeknight dinners or impressing guests with its bold, restaurant-quality flavors. Ideal for fans of Asian-inspired cuisine, this hearty and nourishing dish guarantees to be a new favorite for noodle lovers!
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Ingredients
- 200 grams rice noodles
- 150 grams vegan prawns
- 4 cups vegetable broth
- 1 cup coconut milk
- 4 whole garlic cloves
- 1 inch ginger
- 1 whole lemongrass stalk
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 cup bean sprouts
- 2 whole spring onions
- 0.5 cup coriander leaves
- 1 whole red chili
- 1 tablespoon toasted sesame oil
- 0 to taste salt
- 0 to taste black pepper
Directions
Step 1
Start by soaking the rice noodles in hot water according to package instructions, usually about 10 minutes, until softened. Then, drain and set aside.
Step 2
Peel and finely chop the garlic cloves. Slice the ginger into thin slices. Bruise the lemongrass stalk by gently smashing it with the back of a knife to release its flavor.
Step 3
In a large pot over medium heat, add the vegetable broth, coconut milk, chopped garlic, ginger slices, and lemongrass stalk. Bring to a gentle simmer and let cook for about 10 minutes to allow the flavors to infuse.
Step 4
Remove the lemongrass stalk from the broth. Add soy sauce, lime juice, and season with salt and black pepper to taste.
Step 5
Add the vegan prawns to the broth and allow to cook for about 3-4 minutes, or until they are heated through.
Step 6
Add the softened rice noodles to the pot, and stir them gently to combine them with the broth and vegan prawns.
Step 7
Prepare the garnishes: chop the spring onions and coriander leaves. Slice the red chili thinly.
Step 8
Ladle the soup into bowls, making sure to evenly distribute the noodles and vegan prawns among the servings.
Step 9
Top each bowl with a handful of bean sprouts, a sprinkle of chopped spring onions, coriander leaves, and a few slices of red chili.
Step 10
Drizzle a little toasted sesame oil over the top and serve the soup hot, with additional lime wedges on the side if desired.
Nutrition Facts
| Serving size | (1876.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1073.6 |
| Total Fat 27.2g | 0% |
| Saturated Fat 4.9g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6910.2mg | 0% |
| Total Carbohydrate 183.5g | 0% |
| Dietary Fiber 22.3g | 0% |
| Total Sugars 38.9g | |
| Protein 37.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 319.5mg | 0% |
| Iron 14.6mg | 0% |
| Potassium 2602.6mg | 0% |
Source of Calories