Lemongrass & Coconut Noodle Soup Topped with Gyozas
This is a recipe I’ve shared before, with just a few changes – this time adding vegan gyozas to bring together the most delicious noodle soup. It’s flavoured with lemongrass, ginger and garlic and chilli to make a delicious soup base then topped with fluffy wheat noodles and stuffed gyozas. You can skip our the very first step and just add the gyozas to the soup 5 minutes at the end, however they won’t have a crispy base.
What’s in the recipe?
Gyozas – I use pre-made gyozas in this recipe to save on cooking time. The brands I love are Yutaka and Itsu, hopefully both available in your local supermarkets.
Lemongrass- A key ingredient in this recipe to inject lots of flavour. Half the fresh stalk and don’t forget to take it out at the end before serving. You can use dried lemongrass too, I’d double up the portion to two stalks.
Noodles- I use Amoy Medium noodles for this dish as they’re a little thinner than udon but still fluffy.
Coconut Milk- I used a full fat tinned coconut milk but feel free to use a lighter one if preferred.
Chilli, Ginger and Garlic- These ingredients are key to make this dish have a delicious flavour. If you don’t like heat, taste test the chilli before adding that way you can be sure it won’t be too hot to handle.
Lemongrass & Coconut Gyoza Noodle Soup
For the stock
- 1 banana shallot quartered
- 1 stalk lemongrass halved
- 3 cloves garlic minced
- thumb size piece of fresh ginger 1/2 grated and 1/2 finely chopped
- 1 red chilli finely diced
- 1 400 ml tin coconut milk
- 1 tbsp tamari
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp brown sugar optional
- 300 ml veg stock made using stock cube and water
- 1/2 lime squeezed
- 300 g wheat noodles or two dried nests of rice noodles
- 5-6 Tenderstem
- 6 gyozas I use Yutaka or Itsu vegan gyozas
- 3 spring onions
- 1 tbsp sesame seeds
- 1/2 lime squeezed to garnish each dish at the end
- handful fresh thai basil sub for normal basil
- Prepare the gyozas by frying for 3 minutes in a non-stick pan then add a splash of water, cover with a lid and allow to steam for a further 3-4 minutes to set aside
- Quarter the shallot then add to a deep pan with coconut oil and the diced ginger and chilli, and halved lemongrass stalk and fry for 4 minutes
- Add the minced garlic, frying for a further 2 minutes before adding the tamari, veg stock, squeeze of lime and spices
- Stir in the coconut milk and grated ginger and allow to simmer for a few minutes before adding in the noodles and tenderstem cooking for around 5 minutes until softened, remove the stalks of lemongrass
- Add the cooked gyozas to heat for the final minute then serve along with a slice of lime, sesame seeds and finely chopped spring onions and chopped Thai basil.