A filling Thai noodle soup with tons of flavor. The leftovers are even better cold the next day! You can add meat instead of tofu, make it vegetarian by using vegetable broth, or change up the veggies with whatever you have on hand.

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Recipe Summary

prep:
35 mins
cook:
40 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

542 calories; protein 12.5g; carbohydrates 74.4g; fat 23g; cholesterol 2mg; sodium 1887mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/20/2019
Loads of flavor. I will definitely make it again. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/20/2019
Loads of flavor. I will definitely make it again. Read More
Rating: 5 stars
02/13/2021
So much flavor and aroma! Highly recommended. Made a few small changes due to allergies (omitted the garlic and red pepper), and I couldn't find bok choy at my grocery so I used baby spinach instead. I also only used 8 ounces of rice noodles -- 14 ounces would not have fit! Read More
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