Even though I love New England, I can’t say that I’m always a fan of the unpredictable weather. I’ve finally finished packing away all of my boots and sweaters and of course it’s shaping up to be an unseasonably cold and rainy week. In my book, rainy days call for soup. And since I’m a fan of anything that requires minimal clean up, I thought of this as a perfect opportunity to throw together a lemongrass soup.
This Thai classic is simple yet packed with flavor. Usually I get this lemongrass soup at one of my favorite restaurants, Bamboo House. This recipe is entirely based on the flavors I taste (or think I’m tasting) when I eat this soup at Bamboo House. I have to say I’m so happy with the finished product! Especially since this recipe only required one pan and gave me a great excuse to use up some extra cilantro sitting in my fridge.
On top of being simple, this recipe is so versatile. My recipe calls for tofu but shredded chicken breasts are an awesome alternative. I used zero noodles instead of the classic rice noodles just because I was curious about them. You can always add more vegetables, or even take some out. I love my soups spicy, but if that isn’t your cup of tea forget about the chili paste.
I hope you guys enjoy this one as much as I did!
Makes 2-3 large servings
1 8 oz package shiitake Nasoya Zero noodles, drained and rinsed
14 oz extra firm tofu, cubed (I used precooked Nasoya Teriyaki Tofubaked)
2 bulbs garlic, minced
1 medium sized shallot, minced
4 oz snow peas
4 oz shitake mushrooms, roughly chopped
1/2 small head of green cabbage, roughly chopped
2 stalks lemongrass
1 tbsp sesame oil
4 cups water
1 package vegetable soup mix (I used Knorr vegetable recipe mix)
1/4 tsp salt
1.5 tbsp chili paste or Sriracha
2 tbsp cilantro, chopped
1 bunch of mint leaves
1 cup bean sprouts
1. You’ll be using only one large pan to make this soup. In the pan, add 1/2 tbsp sesame oil over medium heat. Add the garlic and shallots and cook until soft, about 2-3 minutes. Add snow peas, mushrooms, lemongrass, cabbage, 4 cups of water, vegetable soup mix, and salt. Cover the pan and cook over medium heat for about 10 minutes.
2. Once the snow peas and mushrooms are soft, add the noodles, tofu, cilantro, and chili paste or Sriracha . Cook mixture on medium heat for 5 more minutes.
3. Remove from heat and serve in a large bowl. Top the soup with bean sprouts, mint leaves, and lime and remaining sesame oil.