This hot and sour coconut noodle soup is inspired by tom yum soup recipes. I used bird’s eye chilies for the soup because I like their bright spice. Your tongue will detect the spiciness, but the chilies won’t numb your tongue like Sichuan peppercorns. The spice also doesn’t linger in the back of your throat. The amount of spice in this dish should be detectable, but won’t set your mouth on fire. If you love spice, feel free to add a few more chilies. Most tom yum soup recipes call for makrut lime leaves, which I know are not easy to get outside of Asian markets. That’s why I’m using lime zest instead. It gives the soup a similar bright citrus flavor. You’ll notice in the recipe that I listed tofu, snap peas, and carrots as optional add-ins. I want you to pair this coconut noodle soup recipe with whatever vegetables and protein you desire or have on hand. Feel free to experiment with the recipe!
A NOTE ABOUT LEMONGRASS
I love to cook broths with lemongrass because it adds bright flavor. If fresh lemongrass is not easy to find, use 1 1/2 tablespoons of lemongrass paste. Do note that many store-bought lemongrass pastes are not vegan as they often contain dairy.
LOOKING FOR MORE NOODLES?
Easy Green Curry Noodle SoupPan-Fried Rice Noodles with Fried EggCoconut Curry Noodle Stir Fry with Glazed TofuSesame and Olive Soba NoodlesYou can also visit my complete noodles archives here.
