Alyssa and I visited the Saigon Market at Findlay Market this past weekend.
At a traditional grocery store, you might be able to find a few stalks of lemongrass. Or maybe not.
But at this market, there's a whole cardboard box of lemongrass stalks. And crazy fresh ginger.
This soup was amazing. Lots of flavor. But if someone in the family doesn't like some of those exotic flavors, cut them back a bit. Use 1/2 the amount of lemongrass and lime.
Thai Soup with Rice Noodles and Tofu
Compliments of JennaDish
adapted from How To Cook Everything Vegetarian by Mark Bittman
6-7 cups vegetable stock, water, or combination of the two
3 stalks lemongrass
2 Tablespoons soy sauce, or more to taste
grated zest of 1 lime
1 small hot fresh Thai chile, seeded, minced
Freshly ground black pepper
1 teaspoon sugar
1/2 cup button or oyster mushrooms, chopped fine or sliced
1/2 cup snow peas, trimmed, or shelled peas (frozen ok)
1/2 cup finely chopped carrots
Juice of 1 lime
chopped fresh cilantro leave for garnish
12 oz box extra firm tofu, cut into small cubes (we used Mori Nu)
8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)
Heat a pan of water on medium-high heat for the rice noodles. Meanwhile, put the stock in a separate large saucepan over medium-high heat. Mince the core of one of the lemongrass stalks and add it; trim and bruise the other 2 lemongrass stalks, cut them into 2- or 3-inch lengths, and add them to the pot along with the soy sauce, lime zest, chile, black pepper, and sugar. Stir, then add the vegetables and tofu.
When the water for the noodles is boiling, add the rice noodles and cook to just a minute or two short of being cooked, according to package directions.
Simmer the soup for about 15 minutes, or until the vegetables are tender but not mushy. Add the lime juice, then taste and adjust the seasoning, adding more soy, lime, chile or pepper as you like.
Add the noodles to the soup, simmer another minute. Garnish with cilantro, if desired, and serve.