Gluten Free Tasty

Coconut Lime Noodles

Gluten Free Tasty

Come explore the world of gluten free foods as our chefs share their diverse visions and backgrounds to create easy-to-prepare versions of your favorite foods. (44 Episodes)
Recipe
Coconut Lime Noodles Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Calories: 445
Difficulty: Easy

Nutrition Information

Recipe Serves 3
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
445
22.25% Complete
22%
Fat
23g
35.3846153846% Complete
35%
Cholesterol
0mg
0.0% Complete
0%
Sodium
498mg
21.652173913% Complete
22%
Carbohydrates
56g
43.4108527132% Complete
43%
Fiber
9g
36.0% Complete
36%
Sugar
8g
16.0% Complete
16%
Protein
12g
23.5294117647% Complete
24%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Vegan
Gluten Free
Vegetarian
Dairy Free
Ingredients
  • 1 can coconut milk (full fat preferably)
  • 2 fresh stalks of lemongrass, cut in 1/2 inch pieces
  • 3 Thai chilies or 2 bird’s eye chilies, chopped
  • 1 cup white or baby bella mushrooms, sliced
  • 2 tablespoons tamari soy sauce
  • 1 package of soba noodles
  • 2 large shallots, halved and sliced
  • 3 tablespoon fresh ginger, minced
  • 3 cups water
  • 1 cup baby bok choy, chopped
  • 2 tablespoons fresh lime juice
Method
In a large pot, add the coconut milk, shallots, lemongrass, ginger, 2 Thai chilies - or one bird’s eye chili, and the water. Bring it to a light simmer, cover and cook for 20 minutes. While the soup is cooking, cook the soba noodles. Bring a large pot of water to a boil (about 6 cups of water), and drop the soba into the pot. Stir so they don’t stick together, and cook for 5-7 minutes. When cooked, pour the noodles and water into a strainer or colander, and run under cold water to cool and stop cooking. Set aside. Place a mesh strainer over another pot (large enough to hold the coconut broth), and pour the soup into the pot, straining out the cooked vegetables. Toss out the cooked vegetables, and pour the broth back into the original pot. Bring to a light simmer and add the mushrooms, bok choy, and the remaining chili. Cook another 10 minutes. Remove from heat, and then add the soy sauce and lime juice. Stir well and season to taste with more tamari or lime if necessary. Serve over soba noodles. Serves 3-4