Lemongrass and Lime Thai Noodle Soup
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Ingredients1 h 15 m servings 542 cals
Original recipe yields 6 servings
- Heat 1 tablespoon peanut oil in a large saucepan over medium heat. Add lemongrass, lime juice, ginger, garlic, and red pepper flakes; heat until fragrant, about 30 seconds. Add onion; cook and stir until soft, about 5 minutes. Add remaining 1 tablespoon peanut oil and tofu; stir-fry until tofu is lightly browned, about 5 minutes.
- Combine water, chicken stock, coconut milk, soy sauce, fish sauce, and brown sugar in a large pot; bring to a boil. Pour in lemongrass mixture. Simmer over low heat until flavors combine, about 20 minutes. Add bok choy and rice noodles; cook until tender, about 5 minutes. Garnish with cilantro.
Per Serving: 542 calories; 23 g fat; 74.4 g carbohydrates; 12.5 g protein; 2 mg cholesterol; 1887 mg sodium. Full nutrition