Thai Tofu Noodle Soup with Lemongrass (Vegetarian)

This simple recipe offers restaurant-quality Thai noodle soup in just a few steps. It's a great natural remedy if you're fighting a cold or flu bug, and will boost your mood too. It's the lemongrass that does it - this added to a variety of healthy greens and a mound of thin gluten-free rice noodles. Combined with vegetable broth and coconut milk, this delicious soup is a complete meal and a bowl of warm comfort on a cool day. ENJOY!

• SERVES 2 as a main entree
• 8-10 oz. Thai rice noodes, linguini-width
• 1-2 stalks lemongrass (see complete instructions below), OR 4 Tbsp. frozen prepared lemongrass
• 4-6 cups vegetable (or vegetarian "chicken") broth (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
• 3 Tbsp. vegetarian fish sauce (available at Vietnamese food stores) OR substitute 3 Tbsp. [wheat-free] soy sauce
• 1 Tbsp. soy sauce (use wheat-free soy sauce for gluten-free diets)
• 1/2 can good-quality coconut milk
• 3-4 kaffir lime leaves (available in frozen packets at Asian/Chinese food stores)
• about 1/2 cup fresh basil, roughly chopped if leaves are large (or substitute fresh coriander/cilantro)
• Optional: Nam Prik Pao Chili Sauce (see link below) OR other type of chili sauce

1. For complete instructions on how to buy and cook with lemongrass, see: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass.
2. First, place noodles in a pot of boiling water. Cover the pot and turn off the heat. Allow the noodles to soak in the hot water while you prepare the soup.
3. Place broth in a soup pot along with lemongrass (include left-over stalk pieces), plus galangal (or ginger), 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).
4. Add the remaining vegetables. Stir and then allow to simmer 2 more minutes.
5. Reduce heat to minimum and add the coconut milk, stirring until dissolved. Finally, add the tofu, gently stirring it in so it doesn't fall apart.
6. Add the vegetarian fish sauce and/or 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).
7. Do a taste test, adding more vegetarian fish sauce or 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.
8. Check rice noodles to make sure they are cooked (if still a little hard, boil briefly). Drain the noodles and portion them out into bowls. Tip: If you have extra noodles left over, leave them in the colander and rinse with cold water to prevent sticking.
9. 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 for an extra kick of flavor and spice. ENJOY!

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