Lemongrass and Lime Thai Noodle Soup Popular Recipes

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Lemongrass and Lime Thai Noodle Soup

"A filling Thai noodle soup with tons of flavor. The leftovers are even better cold the next day! You can add meat instead of tofu, make it vegetarian by using vegetable broth, or change up the veggies with whatever you have on hand."

Ingredients :

• 2 tablespoons peanut oil, divided
• 1/4 cup chopped lemongrass
• 1/4 cup lime juice
• 2 tablespoons minced fresh ginger root
• 2 tablespoons minced garlic
• 1 tablespoon red pepper flakes, or more to taste
• 1 onion, thinly sliced
• 1 (16 ounce) package tofu, cubed
• 6 cups water
• 2 cups chicken stock
• 1 (14 ounce) can coconut milk
• 1/4 cup soy sauce
• 1/4 cup fish sauce
• 1/4 cup brown sugar
• 3 cups shredded bok choy
• 14 ounces dried rice noodles
• 1/4 cup chopped fresh cilantro

Instructions :

Prep : 35M	Cook : 6M	Ready in : 1H15M

• Heat 1 tablespoon peanut oil in a large saucepan over medium heat. Add lemongrass, lime juice, ginger, garlic, and red pepper flakes; heat until fragrant, about 30 seconds. Add onion; cook and stir until soft, about 5 minutes. Add remaining 1 tablespoon peanut oil and tofu; stir-fry until tofu is lightly browned, about 5 minutes.
• Combine water, chicken stock, coconut milk, soy sauce, fish sauce, and brown sugar in a large pot; bring to a boil. Pour in lemongrass mixture. Simmer over low heat until flavors combine, about 20 minutes. Add bok choy and rice noodles; cook until tender, about 5 minutes. Garnish with cilantro.

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