Lemongrass & Coconut Gyoza Noodle Soup
Lemongrass, ginger and coconut noodle soup topped with delicious veggie gyozas. The ultimate comfort food dish
Prep Time 5 minutes mins
Cook Time 20 minutes mins
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
Garnish With
- 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.