Thai Vegetable Coconut Soup With Noodles
Thai vegetable coconut soup with noodles is comforting, creamy, and nutritious. It is also vegan, making it a great dish for the whole family.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 8to 10 ounces flat dried wheat or rice noodles
- 4to 6 cups vegetable stock
- 1to 2 stalks minced lemongrass (or 1/4 cup frozen prepared lemongrass)
- 1thumb-sized piece galangal or ginger (thinly sliced into matchstick pieces)
- 3to 4 makrut lime leaves (or substitute a 1/2 teaspoon of lime juice)
- 1to 2 carrots (sliced)
- 1head broccoli (chopped into florets including stems)
- 1to 2 cups Chinese cabbage (bok choy), chopped into bite-size pieces
- ½can (6 3/4 ounces) coconut milk
- ½package (7 ounces) soft or firm tofu (cut into cubes)
- ¼cup soy sauce or tamari
- Optional: Fresh-cut chilies or Thai chili sauce ( Nam Prik Pao ) (to taste)
- ¼cup fresh basil (roughly chopped if leaves are large), or substitute cilantro
Instructions
Step 1
Gather the ingredients.Step 2
Cook the noodles according to package instructions.Step 3
Cover and set aside to keep warm.Step 4
Pour the stock into a soup pot and add the lemongrass, galangal, lime leaves, and carrots.Step 5
Bring to a boil, then reduce heat to medium to simmer.Step 6
Add the broccoli and bok choy and simmer until the vegetables have softened but are still bright in color, about 5 minutes.Step 7
Remove the lime leaves. Reduce the heat and add the coconut milk, stirring to dissolve.Step 8
Add the tofu, stirring gently so it doesn't fall apart.Step 9
Add the soy sauce and stir to combine.Step 10
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.Step 11
Squeeze in the juice from half a lime. Do a taste test, adding more soy sauce if not salty enough and more lime juice if desired. If too sour for your taste, add up to a teaspoon of sugar.Step 12
Portion out the noodles into bowls.Step 13
Pour several ladles of soup over each bowl of noodles. Sprinkle with fresh basil or cilantro and serve with more chili sauce on the side, if desired.