Tofu Noodle Soup with Coconut Lemongrass Broth
Method:
Bring the vegetable stock and chopped lemongrass to a boil in a large pot. Remove from the heat and let steep for 10 minutes, then strain and discard the lemongrass. Transfer the broth to a blender with the coconut milk, cilantro, salt and pepper and blend on high until completely smooth. Heat the coconut oil in the same pot over medium heat and sauté the shallot, chili and ginger until translucent and slightly soft, about 2 minutes. Add the snow peas and broccoli, season with salt and pepper, then stir in the tofu. Pour in the coconut lemongrass broth and tamari, stir and adjust the seasoning. Bring to a boil, lower to a simmer and cook uncovered until the broccoli is tender, about 4 minutes. Stir in the lime juice. Serve hot with cooked rice or rice noodles and lime wedges.
Ingredients:
- vegetable stock 4 (cups)
- lemongrass 2 (stalks)
- coconut milk 250 (ml)
- fresh cilantro 1 (cups)
- salt 1 (pinch)
- coconut oil 1 (tbsp)
- shallot 1 (pieces)
- chili pepper 1 (pieces)
- ginger 1 (pieces)
- sugar snap peas 1 (cups)
- broccoli 1.5 (cups)
- tofu 398 (g)
- soy sauce 1 (tsp)
- lime juice 2 (tbsp)
- rice noodles 1 (pieces)
- lime 1 (pieces)