Coconut-Lemongrass Chilled Noodle Bowl with Shrimp and Mint

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

A light and fragrant chilled noodle bowl combining lemongrass-infused coconut broth, tender shrimp, and fresh mint for a summery Asian-inspired dish. This Vietnamese-inspired noodle recipe, ready in about 45 minutes, pairs rice vermicelli noodles, large shrimp, fresh lemongrass stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 20 min Cook: 25 min Serves 4 Vietnamese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, combine 2 cups low sodium chicken broth, 1 1/2 cups coconut milk, and 2 bruised, chopped lemongrass stalks. Bring to a simmer over medium heat, then reduce heat and cook gently for 15 minutes to infuse. Strain out lemongrass and season the broth with 2 tbsp fish sauce, 1 tsp sugar, and 1/2 tsp salt. Chill the broth in the refrigerator for at least 1 hour.
  2. Step 2: Meanwhile, cook 8 oz rice vermicelli noodles according to package instructions, usually soaking in hot water for 5 minutes until tender. Drain and rinse under cold water to cool.
  3. Step 3: Bring a pot of salted water to a boil and cook 12 large shrimp for 2-3 minutes until pink and opaque. Drain and rinse with cold water to stop cooking.
  4. Step 4: To assemble, divide noodles among 4 bowls. Arrange 3 shrimp per bowl, scatter 1/2 cup thinly sliced cucumber and 1 medium julienned carrot evenly. Pour chilled lemongrass coconut broth over noodles and shrimp until just covered.
  5. Step 5: Garnish each bowl with 1/2 cup roughly chopped fresh mint leaves, 3 sliced scallions, and sprinkle 1/2 tsp red chili flakes for a fresh, cooling summer meal.

Frequently asked questions

How long does Coconut-Lemongrass Chilled Noodle Bowl with Shrimp and Mint 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-Lemongrass Chilled Noodle Bowl with Shrimp and Mint?

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 rice vermicelli noodles from drying out.

Can I substitute ingredients in Coconut-Lemongrass Chilled Noodle Bowl with Shrimp and Mint?

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-Lemongrass Chilled Noodle Bowl with Shrimp and Mint 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-Lemongrass Chilled Noodle Bowl with Shrimp and Mint?

Vietnamese noodles 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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