Coco-Lemongrass Vermicelli Shrimp Bowl is a light and easy dish for the summertime, filled with a rainbow of crunchy veggies, coco-lemongrass shrimps on a small bed of vermicelli rice noodles.coco-lemon rice noodles cilantro

coco-lemongrass vermicelli shrimp bowl

Summertime is sometimes painful… especially when you don’t have AC and live in Spain… It’s too hot to make tartar… too scared of making the fish turn bad as soon as it hits the infernal sun, and too hot for any long cooking sessions… Solution: the Wok! I love my wok, I like to work with it especially in the summertime to sauté food in no time. It’s so fast to cook with it, it won’t have time to warm up the house.

Lemongrass coconut vermicelli shrimp bowl

The main idea here is to make a protein, whether it’s shrimps, chicken or tofu and sauté it rapidly in oil and lemongrass, than let it simmer for an extra minute in coconut milk for an ultra rapid and ultra aromatic protein! The rest (veggies toppings) are up to you, take your favorites and keep them raw, you’ll get a nice crunch and a whole lot more vitamins from it. Too hot to eat warm stuff anyway…


The video I’ve made contain a few elements you might wonder about… I can not fit in all the explanations about each action I do in there so… here it is:

  • Defrosting Shrimps in cold water, some might already know it, but a perfectly safe and fast way to unfreeze shrimps is under running cold water for about 10 minutes… the exact time it’s going to take you to prepare the veggies…. no time lost here!
  • While the shrimps drain their excess water in a strainer, add a touch of “Nước chấmor “Vietnamese Fish Sauce”, this is equivalent to salt, it will give the shrimps ultra lots of sea flavor and get rid of that sometimes “fishy” note from unfrozen shrimps… *I would like to point out “make sure to buy the Vietnamese Fish sauce… not the others” because it’s done with actual fishes and the other kinds are some mix of squids which is totally different… 
  • Cooking the shrimps in whether peanut oil or coconut oil and adding the lemongrass and the optional Makrut lime leaves to the sauté helps to bring out the aroma rapidly. Because it won’t be cooking long, make sure to break the lemongrass and makrut leaves to help them release all their flavor in no time.
  • For most… Vermicelli rice noodles are done following the pack’s instructions… but I personally always do them the same way… leaving them in warm water until soft, drain, rinse in cold water… this way it helps them get bouncy and unsticky. I also add a tad of sesame oil and fish sauce (a few drops only) to give it extra flavor and gloss. But this step is optional.


Lemongrass coconut vermicelli shrimp bowl

Oh! and an extra note: Fish Sauce is your new salt when cooking South Eastern Asian dishes… I personally use it instead of salt, it gives an extra “sea” flavor to everything and no worries… it doesn’t taste “fishy” although it’s called “Fish Sauce”. It’s truly the “secret” ingredient to Vietnamese cuisine!

So let’s make this summer bowl!


Coco-Lemongrass Vermicelli Shrimp Bowl

Makes 2 portions | Preparation: 20 minutes | Difficulty: easy-breezy

  • Lemongrass coconut vermicelli shrimp bowl250ml of coconut milk
  • ≈185g of shrimps
  • 125g of vermicelli rice noodles
  • Vietnamese Fish Sauce
  • 2 carrots cut into small sticks (juliennes)
  • 1/4 of a bell pepper cut into small sticks (juliennes)
  • 2 hands of sprouts
  • 2-3 scallions finely chopped
  • 2 makrut lime leaves
  • 2 lemongrass 
  • cilantro
  • crushed peanuts
  • peanut or coconut oil
  • sesame oil *optional
  1. Unfreeze the shrimps under running cold water for 10 minutes
  2. During that time cut all the veggies and crushed the peanuts, reserve
  3. Bring to a boil the water for the noodles and stop the fire and let the vermicelli soak in there for 5 minutes or until tender, drain and rinse in cold water
  4. Add a few drops of sesame oil and fish oil to the vermicelli, mix and reserve
  5. In a wok, high heat, add the peanut oil, the shrimps, the lemongrass broken into two and the broken makrut lime leaves and sauté for 2 minutes
  6. Add the coconut milk and lower the heat to simmer for another 2 minutes (check seasonning, add fish sauce for more salt)
  7. Assemble the bowls, vermicelli first then, add the shrimps and its coconut broth, fill with the veggies, peanuts, lime wedge and cilantro.



Lemongrass coconut vermicelli shrimp bowl

Coco-Lemongrass chicken noodlesThis isn’t an asian meal, no curry involved here… There is some typical asian elements, like lemongrass and coconut milk but no ginger or strong curry. This way we’ll get to taste fully the coconut flavor which is often taken over by other stronger taste. The dish simple needs 1 stalk of lemongrass and coconut as flavouring, that’s it!  Don’t get me wrong, I LOVE curries off all kinds, it’s just when I feel like tasting the full coconut, well I simply do this recipe instead. I’ve used asian egg noodles for this dish but it could easily be a nice rice noodle or quinoa pasta, etc. The chicken can be changed to shrimps too. It’s all up to how your tastebuds are feeling.cocolimepin

Coco-Lemongrass chicken noodlesI’ve added a bunch of cracked pistachios on top, it gives the meal a great twist, but if you prefer other kind of nuts, like peanuts or almonds they fit good in there too. It’s a fairly fast and easy meal to make, a beloved “under 20 minutes meal” , plus the little ones will love it.

I like to accommodate everyone at the table, a central plate with a few extras like an extra pistachios, cilantro, hot thai pepper, lime is a great way to make everyone happy at the table. I, personally, love a whole lot of fresh cilantro in this meal but some people just dislike this herb, so this way everyone will be happy. Especially new guests which you don’t always know their personal likes and dislikes.

Also, I’ve used a homemade salt I did last week, a lemongrass, lime zest salt. I’ve simply dehydrated the inner part of the lemongrass and a few lime zest, then blended the dehydrated ingredients and add some sea salt. So simple and tasty. But obviously you can use simple salt, or fish sauce to salt up this meal.

So let’s get that smooth coconut flavour going!

Coco-Lemongrass chicken noodles

Makes 3-4 portions

  • Coco-Lemongrass chicken noodles2 chicken breast
  • 400g asian egg noodles or rice noodles
  • 1 can of coconut milk 
  • 2 tbsp of coconut oil (or neutral oil)
  • 1 stalk of lemongrass, take off the first layer and break it in 2 places
  • 1 bell pepper
  • 1 carrot
  • 1 hand of pistachios, cracked
  • 1 hand of coriander leaves (cilantro)
  • 2 mini bok choy, finely cut
  • 2 limes
  • 2 kaffir lime leaves, cracked *optional
  • salt, pepper (lemongrass, zest salt if you are adventurous)
  • Extras: hot thai pepper, limes, coriander leaves and pistachios
  1. Start by cutting your chicken into small cubes, season it with salt and pepper
  2. Cut the pepper, peel the carrot completely and wash and cut into 1 cm large pieces the bok choy
  3. Bring a wok to high heat, add the coconut oil, the chicken, lemongrass and sauté (move with a wood spatula) until light brown
  4. Add the Kaffir lime leaves and lower the wok to low heat
  5. Add the coconut milk, let simmer 4 minutes
  6. Cook the noodles during that time
  7. Cut all the extras and toppings
  8. When the noodles are almost al dente, take them out, add them to the wok with the vegetables (pepper, bok choy, carrots)
  9. Check the seasoning (add salt, pepper)
  10. Let it all warm up for 2 minutes
  11. Mix well
  12. Serve into plate and top each plate with the cracked pistachios, coriander leaves (cilantro), and a squeeze of lime

Serve with a few extras; hot thai pepper, coriander (cilantro), pistachios, lime. Enjoy!

Coco-Lemongrass chicken noodles