Thai Tofu Noodle Soup with Lemongrass (Vegan/Gluten-free)

Ingredients

  • Optional: fresh-cut chilies OR chili sauce, to taste
  • ½ cup fresh basil, roughly chopped if leaves are large (or substitute fresh coriander/cilantro)
  • 3-4 kaffir lime leaves (available in frozen packets at Asian/Chinese food stores)
  • ½ can good-quality coconut milk
  • 1-2 carrots, sliced
  • 1-2 cups Chinese cabbage, chopped into bite-size pieces (bok choy, baby bok choy or su choy)
  • 1 head broccoli, chopped into florets including stems
  • + 5 more ingredients
    • ½ package medium or soft tofu (packed in water) - drain off the water and slice tofu into cubes
    • 1 thumb-size piece galangal OR ginger, thinly sliced into matchstick pieces
    • 4-6 cups vegetable (or faux "chicken") stock (or regular chicken broth if non-veg.)
    • 1-2 stalks minced lemongrass , OR 4 Tbsp. frozen prepared lemongrass
    • 8-10 oz. dried Thai rice noodes, linguini-width

1. Dunk noodles in a pot of boiling water and turn off the heat. Allow the noodles to soften while you prepare the soup. 2. Place stock in a soup pot together with lemongrass (include left-over stalk pieces if using fresh), plus galangal (or ginger), whole lime leaves, and carrots. Bring to a bo...

View full recipe at SpringPad

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