Coconut Noodle Soup

Based on various sources and my own idea.


  • 4 oz any Asian noodles
  • 1 Tbsp olive oil
  • 1 small onion, thinly sliced
  • 2 carrots, cut into matchsticks
  • 1 cup of whatever mushrooms you like
  • 1 1/2 cup chicken broth (vegetable if vegetarian, of course)
  • 1 14-oz can of coconut milk
  • 3 Tbsp garlic chili sauce
  • Ginger size of half your thumb, flatten with a knife
  • 8 oz extra firm tofu
  • four cubes of fried tofu, each cut into halves
  • Chinese cabbage or any Chinese greens.
  • eight shrimp, deveined and shelled.
  • 2 Tbsp chipped cilantro
  • 1/4 cup scallions, sliced into 2-in strips
  • 2 Tbsp fish sauce, more if you like.


  1. Make the noodles as directed, and reserve it somewhere. Make sure you wash it with cold water after it’s cooked to remove all starch.
  2. Fry the onions in the olive oil over medium high heat.
  3. Add carrots and stirfry for 5 min
  4. Add mushrooms, broth, coconut milk, chili sauce, ginger, and tofus. Bring to a boil and then lower the heat to a simmer for 10 minutes.
  5. Add the shrimp and Chinese cabbage or any Chinese greens. Let it simmer for another 5 minutes, stir to make sure the vegetables are cooked uniformly.
  6. When the shrimp is no longer gray, add the noodles and turn up the heat.
  7. When it starts to boil, take the pot off the heat and add cilantro and scallions.
  8. Serve in two bowls, add at least one Tbsp fish sauce for each bowl. More if you like. Fish sauce is already salty, but feel free to add more salt.

Serves two.


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