We are back at school! I can’t believe another semester has started and I am getting closer and closer to graduation; It’s hard to believe. So this week, I wanted to make a trip to our local Asian foods grocery store, Lotte, and decided that some sort of ethnic meal would be appropriate! I searched and searched for a vegetarian soup I could make. I had recently read an article saying that soups are very healthy in the winter time and often aid in deterring colds and other illnesses! I stumbled upon this recipe for Thai Lemongrass Tofu Soup, and being a strong lover of tofu (and all of the estrogen it contains) I picked it to make.
Materials:
- 8-10 oz dried thai rice noodles (I used plain old oriental noodles)
- 1-2 stalks of lemongrass
- 4-6 cups vegetable broth
- 1 thumb sized piece of ginger
- 1/2 pack of medium or soft tofu (or if you’re feeling ambitious, the whole package) drained, cubed
- 1 head broccoli, cut into florets with stems
- 1-2 cups chinese cabbage (I used baby bok choy) cut into bite sized pieces
- 1-2 carrots sliced
- 4 tbsp soy sauce
- 1/2 can good coconut milk
- 1 lime
Method:
- Dunk noodles into water by boiling water, adding noodles, turning off heat source, covering and allowing to seat while the meal is prepared.
- Prepare broth along with lemongrass, ginger, carrots. Bring to a boil, and reduce to medium, allow to cook for about 5 minutes.
- Add remaining vegetables, cook for 2 more minutes.
- Reduce to minimum heat and add coconut milk, stir until it has dissolved.
- Add tofu!
- Add soy sauce and taste test
- Place noodles in bowl and ladle soup atop it!
- Enjoy
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I got this recipe from http://thaifood.about.com/od/vegetarianthairecipes/r/veggilemongsoup.htm
~Amanda