Soups

Thai Tofu Noodle Soup

StrongerTogether.coop

This warming soup will chase away chilly days. Substitute rice noodles for the udon, use shredded leftover cooked chicken instead of tofu, or replace part of the vegetable broth with coconut milk for a richer flavor. Make a pot on Sunday for cheerful lunches throughout the week.

Prep Time

15 minutes

Cook Time

25 minutes

Yield

4 Servings

Ingredients

1 tablespoon coconut oil
1 cup onion, yellow (diced)
1 cup celery (sliced and cut diagonally into 1-inch pieces)
1 cup carrot (sliced and cut diagonally into 1-inch pieces )
1 1⁄2 tablespoons lemongrass (trimmed and minced)
2 teaspoons ginger, fresh (peeled and minced)
2 cloves garlic (peeled and minced)
4 cups stock, vegetable
3 ounces noodles, udon
1 cup peas, snow (frozen, whole or halved)
8 ounces tofu, extra firm (cubed)
1 tablespoon tamari
2 teaspoons sriracha
1⁄2 cup basil, fresh (minced)
1 lime (quartered (optional))

Instructions

In a large pot, heat the oil over medium-high heat and sauté the onion and celery for 2 to 3 minutes. Add the carrots, lemongrass, ginger and garlic and cook another few minutes. Add the broth, cover and bring to a boil. Add the udon noodles to the boiling broth, stir well and cook 2 to 3 minutes. Add the peas, tofu, tamari and sriracha and simmer another 2 minutes. Remove from heat when noodles are al dente and vegetables are tender. Add the basil just before serving. Serve with lime wedges if desired.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.