Vegetarian noodles soup

vegetarian noodles soup

5 to 6 cups good-quality vegetable stock

1 to 2 stalks lemongrass, minced

3 whole lime leaves

1 to 2 red chiles, sliced

4 cloves garlic, minced

1 thumb-size piece galangal , sliced into thin matchsticks

1 cup fresh mushrooms, sliced

2 cups baby bok choy, leaves separated and chopped if large

some boiled carrot

1/2 cup good-quality coconut milk, 

1 teaspoon brown sugar

1 tea spoon coriander

1 tea spoon curry powder

1 tablespoon fresh lime juice

1 to 2 cups cubed soft tofu

1/2 cup fresh basil, roughly chopped, garnish

1/3 cup fresh cilantro leaves, roughly chopped, garnish

rice noodles

Pour the stock into a soup pot. Add the prepared lemongrass, plus the lime leaves, chili, garlic, and galangal . Bring to a boil and continue boiling for 5 minutes, or until the broth is very fragrant.

Add the mushrooms. Reduce the heat to medium and simmer for 5 to 8 minutes, or until the mushrooms are soft.

Add the bok choy

Reduce the heat to low and add the coconut milk (if using), sugar, , and lime juice. Add the soft tofu and gently stir. Taste-test and adjust as needed

o serve, ladle soup and boiled noodles into bowls and sprinkle with fresh basil and coriander. Serve and enjoy.

galangal, and bok choy are available at Asian food markets.

Reference 

https://www.facebook.com/profile.php?id=100089198311543&mibextid=ZbWKwL