Coconut-Lemongrass Chilled Noodle Bowl with Shrimp and Mint

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

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.

Ingredients

• 8 oz rice vermicelli noodles
• 12, peeled and deveined large shrimp
• 2, bruised and chopped fresh lemongrass stalks
• 1 1/2 cups coconut milk
• 2 cups low sodium chicken broth
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1/2 cup, roughly chopped fresh mint leaves
• 3, sliced thin scallions
• 1/2 tsp red chili flakes
• 1 tsp sugar
• 1/2 tsp salt
• 1/2, thinly sliced cucumber
• 1 medium, julienned carrot

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

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.