Comforting, creamy, nutritious and fun to eat, this soup is sure to become an all-time favorite, and it's so easy to make. Combined with vegetable broth and coconut milk, this delicious soup is a complete meal in itself -- great for a light dinner or for a warm and soothing lunch. It's also a tasty spin on the traditional noodle soup if you're fighting a cold or flu, and thanks to mood-boosting lemongrass, it'll put some pep in your step to boot. You'll savor the lovely taste.
- 8 to 10 ounces dried wheat or rice noodles, linguini-width
- 1 to 2 stalks minced lemongrass, or 4 tablespoons frozen prepared lemongrass
- 4 to 6 cups vegetable or chicken stock (if non-vegan)
- 1 thumb-sized piece galangal or ginger (thinly sliced into matchstick pieces)
- 1/2 package medium or soft tofu (packed in water, drained and sliced into cubes)
- 1 head broccoli, chopped into florets including stems
- 1 to 2 cups Chinese cabbage (bok choy) (chopped into bite-size pieces)
- 1 to 2 carrots (sliced)
- 4 tablespoons soy sauce or tamari (or 3 tablespoons fish sauce + 1 tablespoon soy sauce if non-vegetarian)
- 1/2 can coconut milk
- 3 to 4 kaffir lime leaves (or substitute a 1/2 teaspoon of lime juice)
- 1/4 cup fresh basil, roughly chopped if leaves are large (or substitute fresh coriander/cilantro)
- Fresh-cut chilies or chili sauce (optional, to taste)
- Cook noodles according to instructions on package. Cover and set aside.
- Place stock in a soup pot together with lemongrass (include leftover stalk pieces if using fresh), plus galangal (or ginger), whole lime leaves or lime juice, and carrots. Bring to a boil, then reduce heat to medium. Allow to simmer while you chop up and add the remaining vegetables. Simmer until vegetables have softened but are still bright in color (about 5 minutes).
- Reduce heat to minimum and add the coconut milk, stirring to dissolve. Finally, add the tofu, gently stirring so it doesn't fall apart.
- Add the soy sauce. If you prefer your soup spicy, add some fresh-cut chilies or 1 to 2 teaspoons chili sauce -- or simply serve it on the side. Do a taste test, adding more soy sauce if not salty enough. If you find the soup too salty (this depends on how salty your broth was to start with), add 1 to 2 tablespoons lime juice. If too sour for your taste, add 1 teaspoon sugar.
- Portion out noodles into bowls. Pour several ladles of soup over each bowl of noodles. Sprinkle with fresh basil, and serve with chili sauce on the side, if desired -- either store-bought or homemade Thai Chili Sauce (Nam Prik Pao) for an extra kick of flavor and spice.
|Nutritional Guidelines (per serving)|
|Total Fat||38 g|
|Saturated Fat||27 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||15 g|