Lemongrass and Lime Thai Noodle Soup recipe
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Ingredients
- 2 tablespoons peanut oil, divided ¼ cup chopped lemongrass ¼ 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 ¼ cup soy sauce ¼ cup fish sauce ¼ cup brown sugar 3 cups shredded bok choy 14 ounces dried rice noodles ¼ cup chopped fresh cilantro
Nutrition Info
- 541.9 caloriescarbohydrate: 74.4 gcholesterol: 2 mgfat: 23 gfiber: 3.3 gprotein: 12.5 gsaturatedFat: 13.8 gservingSize: -sodium: 1887 mgsugar: 11.8 gtransFat: : -unsaturatedFat: : -
Directions Lemongrass and Lime Thai Noodle Soup
Directions
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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.