Coconut Soba Noodles

Vegan Coconut Soba Noodle recipe from Jenne Claiborne of Sweet Potato Soul
Vegan Coconut Soba Noodles
Recipes by Jenne Claiborne

Dreaming of an exotic vacation? How about a trip to Thailand? Vegan chef Jenné Claiborneshares a Coconut Soba Noodle recipe that just might be the next best thing to experiencing Thailand firsthand. Want easy and practical tips for eating healthier everyday? Don’t miss Jenné’s free chat on June 4 at 6pm ET on how to make healthy eating a no-brainer. 

Two years ago I spent the summer in Thailand. I traveled all around the country experiencing the very best of its cuisine. Now even the scent of coconut milk, or the taste of fresh coconut water takes me back to that spectacular summer spent abroad.

I yearn for another exotic vacation this summer, but so far no flights have been booked. That’s okay, these coconut lime soba noodles are the ticket to an exotic vacation without leaving your home. Coconut, lemongrass, ginger and Thai chilies finished with generous squeezes of lime juice become bliss. Just close your eyes and enjoy the vacation.

Food has such an amazing ability to spark memories and ignite feelings within us. It can even transport us around the globe. Where will your favorite exotic recipes take you this summer?

Coconut Soba Noodles

serves 3-4

  • 1 can coconut milk (full fat preferably)
  • 2 large shallots, halved and sliced
  • 2 fresh stalks of lemongrass
  • 3 tbsp fresh ginger, minced
  • 3 Thai chilis or 2 bird's eye chilis, chopped
  • 3 cups water
  • 1 cup white or baby bella mushrooms, sliced
  • 1 cup baby bok choy, chopped
  • 2 Tbsp. tamari
  • 2 Tbsp. fresh lime juice
  • Package of soba noodles (look for 100% buckwheat noodles for a gluten-free option)

In a large pot, add the coconut milk, 1 sliced shallot, lemongrass, ginger, two Thai chilis (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, another shallot and the remaining chili. Cook another 10 minutes. Remove from heat, and then add the tamari and lime juice. Stir well and season to taste with more tamari or lime if necessary.

About the Author

Jenne Claiborne

Jenné Claiborne is a health coach, vegan chef and cooking instructor based in New York City. She helps her clients unleash their inner vegan- that vibrant, confident and healthy part of themselves- with delicious, beautiful and nourishing food. On her vegan food blog, Sweet Potato Soul, she shares delicious healthy recipes inspired by her Southern upbringing and world travels. She also has a vegan cooking show on Youtube. Follow Jenné on Facebook, Twitter, Youtube and Pinterest.

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