Lemongrass and Lime Thai Noodle Soup

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.

• Preparation Time: 35 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 15 mins
• Calories: 542 Calories

Ingredients

• ¼ cup chopped fresh cilantro
• ¼ cup brown sugar
• 1 (14 ounce) can coconut milk
• 2 cups chicken stock
• 2 tablespoons minced fresh ginger root
• 2 tablespoons minced garlic
• 6 cups water
• ¼ cup soy sauce
• 1 onion, thinly sliced
• ¼ cup fish sauce
• 3 cups shredded bok choy
• ¼ cup lime juice
• 2 tablespoons peanut oil, divided
• 14 ounces dried rice noodles
• 1 tablespoon red pepper flakes, or more to taste
• ¼ cup chopped lemongrass
• 1 (16 ounce) package tofu, cubed

Recipe Instructions

Step 1

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.

Step 2

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.