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
Lemongrass, ginger and coconut noodle soup topped with delicious veggie gyozas. The ultimate comfort food dish
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.
Don't forget to remove the lemongrass stalk as this won't be a tasty mouthful!
You can use Udon noodles for this dish also.
This quick curry can be on the table in less than 30 minutes. I’ve tried to include some key ingredients such as garlic, ginger and lemongrass, but stripped it back enough that it’ll still be a speedy recipe. Using seasonal fresh greens to top this will give a gorgeous crunch in contrast to the silky smooth sauce.
On the table in 30 minutes
Breakdown of ingredients
Ginger- Now ginger has to be one the best ingredients to add into a curry, it gives a beautiful kick and fragrance. Top tip, dice half of the ginger to add at the start, then grate the other half into the curry once the coconut milk has been added.
Garlic – If you’re intolerant to garlic, please feel free to leave this one out however if you’re not, feel free to add an extra clove if you like it strong!
Lemongrass- Similar to the way ginger is fragrant, this will add a lovely tang with the fresh lemon flavour coming through. If you’re using dried lemongrass, be sure to add an extra strand.
Steamed tenderstem – I love adding crunchy veg to the top to add a lovely contrast to the silky smooth coconut curry sauce.
As always, be sure to tag me on Instagram if you give this a go! You can find all of my images over on Lucy & Lentils
Lemongrass & Ginger Cambodian Style Curry
A simple and stripped back recipe keeping this ready in less than 30 minutes of a recipe but still tasty! Naturally vegan and gluten free.
- 1 1/2 tsp ground cumin
- 1 1/2 tsp turmeric powder
- 1 stalk of fresh lemongrass or two dried lemongrass stalks
Veg & Stock:
- 1 tbsp coconut oil or olive oil
- 1 thumb sized piece of grated ginger or finely chopped
- 3 cloves minced garlic
- 1 orange bell pepper diced into large chunks
- 1 courgette diced into large chunks
- 1 green chilli finely chopped
- 6-7 cherry tomatoes halved
- 4-5 tenderstem stalks
- 60 g sugar snap peas
- 100 g diced firm tofu/ quorn of vegan 'chicken pieces' diced tempeh will also work
- 400 ml tin full fat coconut milk
Serve / Season with:
- 1/2 tsp salt
- 200g g long grain rice You want around 400ml water for boil
- fresh coriander
- handful toasted cashew nuts
If eating with rice, place your rice of choice onto boil
Start by heating a generous glug of coconut oil or olive oil olive oil in a pan then adding the spices and lemongrass to heat through (this helps release the aroma and flavour)
Add diced pepper, courgette, chilli and ginger in a pan with a drizzle of oil for around 5 minutes before adding the minced garlic
After the garlic has fried (should only take around 1-2 minutes) add in the tofu / quorn, continue to fry for 3 minutes before adding in the coconut milk
Allow to simmer for around 3 minutes before adding the tenderstem and sugar snap peas to the pan then place a lid over and allow to steam for a further 4-5 minutes until softened, season with a generous pinch of salt
Garnish with chopped toasted nuts, fresh coriander, chopped tomatoes - optional to add a little extra coconut cream when serving
Serve with the drained rice and enjoy!
- Additional ingredients: You can add 1-2 tbsp thick coconut cream to make this extra thick and delicious!
- You can add the chopped tomatoes to the stock to bubble away with the veg or serve them right at the end