Thai Tofu Noodle Soup (Vegan, Gluten-free)

I tried a few new recipes over the holidays and this is definitely one of the keepers. Unlike some Asian food that is a little more complicated this one is truly  easy. It’s bascially lemongrass, kaffir lime leaves in a coconut broth with a mound of greens and tofu over top some gluten-free rice noodles. Yum!!!!!!!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

  • SERVES 2 as a main entrée
  • 8-10 oz. dried Thai rice noodles, linguini-width
  • 1-2 stalks lemongrass (see complete instructions below), OR 4 Tbsp. frozen prepared lemongrass
  • 4-6 cups vegetable (or faux “chicken”) stock (or regular chicken broth if non-veg.)
  • 1 thumb-size piece galangal OR ginger, thinly sliced into matchstick-like pieces
  • 1/2 package medium or soft tofu (packed in water) – drain off the water and slice tofu into cubes
  • 1 head broccoli, chopped into florets including stems
  • 1-2 cups Chinese cabbage, chopped into bite-size pieces (bok choy, baby bok choy or su choy)
  • 1-2 carrots, sliced
  • 4 Tbsp. soy sauce OR wheat-free soy sauce (or use 3 Tbsp. fish sauce + 1 Tbsp. soy sauce if non-veg.)
  • 1/2 can good-quality coconut milk
  • 3-4 kaffir lime leaves (available in frozen packets at Asian/Chinese food stores)
  • 1/2 cup fresh basil, roughly chopped if leaves are large (or substitute fresh coriander/cilantro)
  • PS I threw mushrooms in my version
  • Preparation:

  • First, dunk noodles in a pot of boiling water. Cover the pot and turn off the heat. Allow the noodles to soften in the hot water while you prepare the soup.
  • 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 boil, then reduce heat to medium. Allow to simmer while you chop up and add the remaining vegetables (about 5 minutes).
  • Add the remaining vegetables. Stir and allow to simmer 2 more minutes.
  • Reduce heat to minimum and add the coconut milk, stirring until dissolved. Finally, add the tofu, gently stirring so it doesn’t fall apart.
  • Add the soy sauce. If you prefer your soup spicy, add 1-2 tsp. chili sauce (OR simply serve it on the side for those who like it).
  • 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 Tbsp. lime juice. If too sour for your taste, add 1 tsp. sugar.
  • Check rice noodles to make sure they have softened enough to eat (they should be ‘al dente’). Drain the noodles and portion them out into bowls.
  • Pour several ladles of soup over each bowl of noodles. Sprinkle fresh basil over each bowl. Serve with a topping of fresh basil, plus some chili sauce on the side, if desired – either store-bought or my own homemade Nam Prik Pao Chili Sauce Recipe[/link”> for an extra kick of flavor and spice. ENJOY!

Serve and enjoy. I got this recipe from aboutfood.com (they have lots of great stuff there by the way)

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Filed under Asian - Curries

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