This is one of my all-time favorite soups. It’s quick and tastes authentic. If you prefer no noodles, you can substitute a protein (chicken, tofu, etc) for the noodles. This variation is my adaptation based on a vegan version from rabbitandwolves.com. This should serve 5-6 people.
Time Required
15-20 minutes
Ingredients
- 2 teaspoons avocado oil
- 1 cup diced white onion
- 1 clove garlic (finely diced)
- 2 stalks of lemongrass (whole)
- 1/4 cup fresh squeezed lime juice
- 3 green onions (chopped)
- 2 tablespoons grated ginger
- 6 cups veggie or chicken broth
- 2 cans of full fat coconut milk
- 2 tablespoons soy sauce (or tamari)
- 2 teaspoons powdered monk fruit (or sweetener of choice)
- 2 cups sliced mushrooms
- 3 small packages ramen noodles (no seasoning packet needed)
- Cilantro, limes, green onion for garnish (optional, but delicious)
- Salt/pepper to taste
Instructions
1. Add the avocado oil, white onion, and garlic to the bottom of a soup pan and gently cook for 2-3 minutes.
2. While the onion is cooking, take the lemongrass stalks and beat them with a meat tenderizer or the back of a knife. This will help release the flavors once they’re immersed in water.
3. Add the veggie broth, lime juice, ginger, lemongrass and the white parts of the green onion to the pot. Bring all to a boil, and then reduce heat and simmer for 10 minutes, stirring as necessary.
4. Remove the lemongrass stalks and discard.
5. Add coconut milk, soy sauce, and monk fruit and bring the pot back to a healthy simmer.
6. Add the sliced mushrooms and cook for 3-5 minutes (until just barely soft), and then add in the ramen noodles and cook for 1 additional minute before removing from heat.
7. Stir until the noodles are cooked but not slimy. Garnish and add salt or pepper (if necessary) and serve immediately.
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