This dish was for the subreddit, /r/52weeksofcooking, where the theme was Soy. I am definitely not a huge soy fan but this soup was definitely an exception.
8 oz Rice Noodles
2 Lemongrass , minced Stalks
6 Cups Chicken Broth
1 Inch Ginger , thinly sliced into matchsticks
1/2 Package Medium Tofu
1 Head Broccoli , chopped into florets
2 Cups Bok Choy , chopped
2 Carrots , sliced
3 Tablespoons Fish Sauce
1 Tablespoon Soy Sauce
1/2 Can Coconut Milk
4 Kaffir Lime Leaves
- Dunk noodles in a pot of boiling water and turn off the heat. Allow the noodles to soften while you prepare the soup.
- Place chicken broth in a pot together with lemongrass, ginger, whole lime leaves, and carrots. Bring to a boil over high heat and then reduce heat to medium. Allow to simmer while you chop up the remaining vegetables and add the remaining vegetables. Simmer until vegetables have softened (about 5 minutes).
- Reduce heat to low and add the coconut milk, stirring to dissolve. Add tofu, gently stirring.
- Add the fish and soy sauce. Add jalapenos. Taste and add more soy sauce if not salty enough.