Thai Tofu Noodle Soup with Lemongrass

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 8

Serving Size: 8 ounces

Ingredients

2 quarts Boiling water for noodles
1 pound Rice noodles
2 quarts Vegetable stock
½ cup Lemongrass
2 tablespoons Fresh ginger, minced
½ pound Carrots, small dice
½ pound Broccoli, small florets
½ pound Bok Choy, medium chop
2 cups Coconut milk, canned
1 14-ounce package Tofu, drained, cubed
1 cup Soy sauce, reduced sodium

Garnish
½ cup Fresh basil

Optional
4 ounces Sriracha
Lime zest

Preparation

1. Place stock in a soup pot with lemongrass, ginger and carrots. Bring to a boil, and then reduce heat to medium. Allow to simmer while you chop remaining vegetables.
2. Add chopped Bok Choy and broccoli florets to the stock and allow vegetables to soften but remain bright in color, approximately 8-10 minutes.
3. Reduce heat to low and add coconut milk. Stir until coconut milk is thoroughly combined with the stock.
4. Gently stir and add tofu. Stir gently to avoid tofu falling apart.
5. Add soy sauce. Stir until well combined.
6. Bring water to a boil.
7. Once boiling, remove from heat and add noodles to the hot water. Leave off heat and allow noodles to soften for 5-8 minutes. Drain and set aside until step 7.
8. Add ½ cup rice noodles to a bowl, top with soup and garnish with fresh basil, sriracha sauce, and lime zest if desired.

Nutrition information

Calories: 408 Total Fat: 14g Saturated Fat: 11g Monounsaturated Fat: 1g Polyunsaturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 62g Fiber: 4g Total Sugar: 6g Protein: 9g Sodium: 1075mg Vitamin A: 252μg Vitamin C: 33mg Calcium: 389mg Iron: 4.2mg Folate: 40μg