Asian Coconut-Cabbage Soup with Lemongrass Recipe

Name: Asian Coconut-Cabbage Soup with Lemongrass
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: About ¼ cups water; 6 ounces dried rice-stick noodles; 1 tablespoon peanut oil or canola oil; 1 teaspoon finely grated fresh ginger; 2 stalks lemongrasstop third discarded, tough outer leaves trimmed, smashed lightly and cut into 2-inch lengths; 1 pound sweet potatoes, peeled and cut into 1/2-inch dice; 5 tablespoons soy sauce; Heaping 1/4 teaspoon crushed red pepper; Salt; 1 small head napa cabbage, sliced crosswise 1/3 inch thick (5 packed cups); 1 cup unsweetened coconut milk; Juice of 1 lime, plus lime wedges for serving; 2 1/2 cups small cilantro leaves and sprigs

Servings: persons

About ¼ cups water
6 ounces dried rice-stick noodles
1 tablespoon peanut oil or canola oil
1 teaspoon finely grated fresh ginger
2 stalks lemongrasstop third discarded, tough outer leaves trimmed, smashed lightly and cut into 2-inch lengths
1 pound sweet potatoes, peeled and cut into 1/2-inch dice
5 tablespoons soy sauce
Heaping 1/4 teaspoon crushed red pepper
Salt
1 small head napa cabbage, sliced crosswise 1/3 inch thick (5 packed cups)
1 cup unsweetened coconut milk
Juice of 1 lime, plus lime wedges for serving
2 1/2 cups small cilantro leaves and sprigs

1
Bring 8 cups of water to a boil.
2
Remove from the heat, add the rice noodles and let soak until the noodles are softened, about 5 minutes.
3
Drain and transfer to a large bowl.
4
Heat the oil in a large saucepan.
5
Add the ginger and lemongrass and cook over moderately low heat, stirring, until fragrant, about 2 minutes.
6
Add the remaining 6 cups of water, cover and bring to a boil over high heat.
7
Add the sweet potatoes, soy sauce and crushed pepper and season with salt.
8
Lower the heat, cover and simmer until the potatoes are tender, 7 to 10 minutes.
9
Add the cabbage and coconut milk and simmer, uncovered, for 5 minutes.
10
Stir in the lime juice and cilantro.
11
Add the noodles, ladle the soup into bowls and serve with the lime wedges.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: About ¼ cups water, 6 ounces dried rice-stick noodles, 1 tablespoon peanut oil or canola oil, 1 teaspoon finely grated fresh ginger, and more.

Yes, Asian Coconut-Cabbage Soup with Lemongrass falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Coconut-Cabbage Soup with Lemongrass

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions