Lemongrass Coconut Noodle Soup w/ Cilantro Lime Oil ~

December 1st, brought us snow.  Not a storm, but just a messy, frigid day.  A nice day to stay inside and make soup for extra warmth.  I adapted this soup from The Little Fig.


8oz. of ,rice noodles, or thin vermicelli, cooked and drained, set aside.  Toss with a tablespoon of oil and set aside.

Make Cilantro Lime Oil and set aside, recipe below.

8 oz. of chopped mushrooms, I used cremini
2 large leeks, white and light green parts, sliced length wise and chopped
1 large stalk of lemongrass, woody parts discarded and chopped finely
1 can of coconut milk
1 jalepeno chili pepper, minced
3 cloves of garlic, minced
1/2 tsp. of ground cumin
1/4 tsp. ground coriander
4 cups of chicken stock, low sodium
1 tablespoon grapeseed or vegetable oil

In a large dutch oven, heat oil on medium.  Add leeks and cook for a couple of minutes, while stirring.  Add garlic, lemongrass, mushrooms, cumin, coriander, jalepeno and saute on medium for 2 minutes.  Stir.  Add coconut milk and chicken stock, bring to a boil.  Turn down and let simmer for 5 minutes.  Turn stovetop off and add cooked noodles, stir.  Ladle in bowls, drizzle with Cilantro Lime oil and serve.

Cilantro Lime Oil
1 bunch of cilantro, stems removed and chopped
1/2 cup grapeseed oil
1 lime, zested
1 tablespoon of kosher salt

Serves 4 nicely.  Other than chopping, this is a very easy soup.  Very mild flavors.

Enjoy ~