Lemongrass Coconut Potato Noodle Soup (One-Pot)

1.Prepare the Potato Noodles: Boil the peeled potatoes in salted water until fork-tender (about 15-20 minutes). Drain well and immediately mash them while hot until completely smooth. Let the mash cool slightly (about 5 minutes).

2.On a clean surface, mix the warm potato mash with the cornstarch and 1/2 teaspoon of salt until a cohesive, slightly tacky dough forms. If too sticky, add a tiny bit more cornstarch. Roll the dough into long ropes about 1/2 inch thick.

3.Cut the ropes into 1-inch pieces (these are your potato noodles/gnocchi). Toss lightly in extra cornstarch to prevent sticking. Set aside.

4.Start the Soup Base: Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the minced shallot and sauté for 2 minutes until softened.

5.Add the bruised lemongrass pieces, sliced ginger, minced garlic, and chili (if using). Sauté for 3-4 minutes until fragrant, ensuring the garlic does not burn.

6.Pour in the vegetable broth, coconut milk, soy sauce, and sugar. Bring the mixture to a gentle simmer. Reduce heat to low, cover partially, and let it infuse for 10 minutes.

7.If using protein: Add the cubed tofu, sliced chicken, or shrimp to the simmering broth. Cook until the chicken is opaque or the shrimp are pink (about 5-7 minutes for chicken, 3 minutes for shrimp).

8.Add the prepared potato noodles to the simmering broth. Cook gently for 3-5 minutes, or until the noodles float to the surface and are tender but still slightly chewy.

9.Finish the Soup: Remove the pot from the heat. Carefully fish out and discard the large pieces of lemongrass and ginger (or strain the broth if preferred, though leaving them adds flavor).

10.Stir in the fresh lime juice. Taste the broth and adjust seasoning with more salt, pepper, or sugar as needed.

11.Ladle the soup into bowls, ensuring each serving gets plenty of noodles and broth. Garnish generously with fresh cilantro and mint before serving immediately.