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lemongrass coconut gyoza soup vegan

Lemongrass & Coconut Gyoza Noodle Soup

Lemongrass, ginger and coconut noodle soup topped with delicious veggie gyozas. The ultimate comfort food dish
Prep Time 5 mins
Cook Time 20 mins
Servings 2 People


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.