Vegan Prawn Noodle Soup
Dive into the rich, aromatic world of Vegan Prawn Noodle Soup, a plant-based twist on the classic Asian favorite. This recipe is a feast for the senses, featuring tender rice noodles paired with succulent vegan prawns, all bathed in a fragrant broth infused with coconut milk, garlic, ginger, and lemongrass. Seasoned with soy sauce, lime juice, and toasted sesame oil, the soup boasts layers of bold, savory flavors and a hint of citrusy brightness. Topped with crunchy bean sprouts, fresh coriander, spring onions, and spicy red chili slices, it's as visually stunning as it is delicious. Ready in just 35 minutes, this comforting dish makes for a satisfying lunch or dinner, perfect for impressing guests or revitalizing your weeknight meal rotation. Optimize your plant-based dining experience with this vibrant Vegan Prawn Noodle Soup!
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Recipe Information
Ingredients
- 200 grams rice noodles
- 150 grams vegan prawns
- 4 cups vegetable broth
- 1 cup coconut milk
- 4 whole garlic cloves
- 1 inch ginger
- 1 whole lemongrass stalk
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 cup bean sprouts
- 2 whole spring onions
- 0.5 cup coriander leaves
- 1 whole red chili
- 1 tablespoon toasted sesame oil
- to taste salt
- to taste black pepper
Instructions
Start by soaking the rice noodles in hot water according to package instructions, usually about 10 minutes, until softened. Then, drain and set aside.
Peel and finely chop the garlic cloves. Slice the ginger into thin slices. Bruise the lemongrass stalk by gently smashing it with the back of a knife to release its flavor.
In a large pot over medium heat, add the vegetable broth, coconut milk, chopped garlic, ginger slices, and lemongrass stalk. Bring to a gentle simmer and let cook for about 10 minutes to allow the flavors to infuse.
Remove the lemongrass stalk from the broth. Add soy sauce, lime juice, and season with salt and black pepper to taste.
Add the vegan prawns to the broth and allow to cook for about 3-4 minutes, or until they are heated through.
Add the softened rice noodles to the pot, and stir them gently to combine them with the broth and vegan prawns.
Prepare the garnishes: chop the spring onions and coriander leaves. Slice the red chili thinly.
Ladle the soup into bowls, making sure to evenly distribute the noodles and vegan prawns among the servings.
Top each bowl with a handful of bean sprouts, a sprinkle of chopped spring onions, coriander leaves, and a few slices of red chili.
Drizzle a little toasted sesame oil over the top and serve the soup hot, with additional lime wedges on the side if desired.
Nutrition Facts
Calories |
1074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6910 mg | 300% | |
| Total Carbohydrate | 183.5 g | 67% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 38.9 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2603 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
