Coconut Fish Noodle Soup with Lemongrass

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant soup featuring tender fish in a coconut milk broth with rice noodles, lemongrass, and fresh herbs. This asian-inspired soups ready in about 45 minutes pairs white fish fillets, full-fat coconut milk, lemongrass for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (10 ratings) Prep: 20 min Cook: 25 min Serves 4 Asian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, combine 1 cup low-sodium fish broth, 1 can full-fat coconut milk, 2 finely chopped lemongrass stalks, 3 minced garlic cloves, and 1 inch minced ginger. Bring to a gentle simmer over medium heat, stirring occasionally for 5 minutes until fragrant.
  2. Step 2: Add 1 lb white fish fillets, cut into 1-inch pieces, to the pot and simmer for 5 minutes until the fish is opaque and cooked through.
  3. Step 3: Meanwhile, cook 8 oz dried rice noodles in a pot of boiling salted water for 3-4 minutes until tender but still firm, then drain and rinse under cold water.
  4. Step 4: Stir 2 tbsp lime juice, 1 tbsp fish sauce, and 1 tsp sugar into the simmering soup until dissolved, then taste and adjust seasoning with additional fish sauce or lime juice as needed.
  5. Step 5: Divide the cooked rice noodles among four bowls, pour the hot soup over the noodles, and top with 1/4 cup chopped fresh cilantro, 2 sliced green onions, and 1 sliced Thai chili.

Frequently asked questions

How long does Coconut Fish Noodle Soup with Lemongrass take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut Fish Noodle Soup with Lemongrass?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white fish fillets from drying out.

Can I substitute ingredients in Coconut Fish Noodle Soup with Lemongrass?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut Fish Noodle Soup with Lemongrass for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coconut Fish Noodle Soup with Lemongrass?

Asian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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